Butcher Paper Wrapped Brisket - Page 2

HeSmellsLikeSmoke · 05-03-2009, 10:13 AM

The Texas joints seem mostly use the red butcher paper. We have white around here. I was thinking about ordering in some of the red stuff to see how it differs.

Donny -- you have any opinion on the red stuff vs. white?

thirdeye · 05-03-2009, 10:46 AM

Quote:

Originally Posted by barbefunkoramaque

THIS IS REAL DEAL!!!! WAY BACK IN TIME!!!!!!

I had a picture of this somewhere. Hmmm I guess you have to watch "GIANT" to see this. Of course they were not eating brisket though.

I think new feed sacks have a linseed oil additive now. It smells like it does. Could have been the sacks I looked at though.

Was it the calfs' head or Pedro (the turkey) that was cooked in the bag?

Barbarian · 05-03-2009, 11:14 AM

Hey HeSmellsLikeSmoke,
I found out about butcher paper in a book called Extreme BBQ and in one brisket recipe the guy swore by Red Butcher paper. He uses a 3'x6' piece of paper to wrap his brisket. It was nice to see the Funkmaster uses butcher paper also.

Bob S · 05-03-2009, 11:53 AM

This thread is killing me!

I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!

thirdeye · 05-03-2009, 12:01 PM

Quote:

Originally Posted by Bob S

This thread is killing me!

I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!

Bob, where paper is really handy is when you have a serving line. At my buddies Parade Day & Rodeo barbecue, we slice the brisket to order and keep several pieces wrapped in paper in the warming pit right behind the cutting table.

grindstaff3 · 05-03-2009, 01:04 PM

Just as Jturk asked (and if it was answered, sorry) but do you wrap the brisket in paper to rest only, or do you put it back on the smoker, just like foil? No worries about burning or anything?

HeSmellsLikeSmoke · 05-03-2009, 01:25 PM

Quote:

Originally Posted by grindstaff3

Just as Jturk asked (and if it was answered, sorry) but do you wrap the brisket in paper to rest only, or do you put it back on the smoker, just like foil? No worries about burning or anything?

In the extreme barbecue recipe, you cook it for 5 hours in the butcher paper. I have not tried that yet. This discussion is just getting good. :)

grindstaff3 · 05-03-2009, 08:59 PM

yes it is, I would like to see how well this really works out because all you ever hear is foil.

Contracted Cookers · 05-03-2009, 09:10 PM

this is just brisket why would you wrap. does anybody wrap a steak .I would say the only reason to wrap would be to hold it for comps. or catering I like wrapping mine in bread.

barbefunkoramaque · 05-03-2009, 09:14 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

The Texas joints seem mostly use the red butcher paper. We have white around here. I was thinking about ordering in some of the red stuff to see how it differs.

Donny -- you have any opinion on the red stuff vs. white?

The red stuff wil not enhance the smoke ring.

I can't find it round here for some reason. I am gonna start needing it because my charity project are all served on paper.

You know, butcher paper is a good thing to get personalized with your own business on it, web site, phone number and stuff

barbefunkoramaque · 05-03-2009, 09:16 PM

and then there is this opinion, which is welcomed here as well

Quote:

Originally Posted by Contracted Cookers

this is just brisket why would you wrap. does anybody wrap a steak .I would say the only reason to wrap would be to hold it for comps. or catering I like wrapping mine in bread.

barbefunkoramaque · 05-03-2009, 09:18 PM

Quote:

Originally Posted by Bob S

This thread is killing me!

I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!

I can not say enough about how wise this person is. One element at a time is good science. If we get close I may tell you about the ultimate injec... no, no...shhhh

and to answer questions YES I have smoked briskets wrapped in the smoker at under 300. The tighter the better.

Weiser · 05-03-2009, 10:05 PM

Hey Funkmaster, I ordered a roll last week from this place.
http://www.pospaper.com/18pbp.html

I wished that it had been 24" but it isn't.
Price wasn't bad but the shipping is a bit stiff.

Weiser

Quote:

Originally Posted by barbefunkoramaque

The red stuff wil not enhance the smoke ring.

I can't find it round here for some reason. I am gonna start needing it because my charity project are all served on paper.

You know, butcher paper is a good thing to get personalized with your own business on it, web site, phone number and stuff

barbefunkoramaque · 05-03-2009, 11:01 PM

Ohh I will stay with Sams 24" white at 1000 feet for 17.99 a roll

Weiser · 05-03-2009, 11:08 PM

I dunno.... something about the Red paper.
People in these parts consider it the real deal.
A 1000 foot roll will last a while and it doesn't contain bleach like the white stuff.

Weiser
Remember, "ya eat with your eyes."

Quote:

Originally Posted by barbefunkoramaque

Ohh I will stay with Sams 24" white at 1000 feet for 17.99 a roll

05-03-2009, 10:13 AM	#16
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	The Texas joints seem mostly use the red butcher paper. We have white around here. I was thinking about ordering in some of the red stuff to see how it differs. Donny -- you have any opinion on the red stuff vs. white? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-03-2009, 11:14 AM	#18
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	Hey HeSmellsLikeSmoke, I found out about butcher paper in a book called Extreme BBQ and in one brisket recipe the guy swore by Red Butcher paper. He uses a 3'x6' piece of paper to wrap his brisket. It was nice to see the Funkmaster uses butcher paper also. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

05-03-2009, 11:53 AM	#19
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY	This thread is killing me! I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper. I'll be following this closely. This is what makes the Brethren special! __________________ FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com

05-03-2009, 11:01 PM	#29
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Ohh I will stay with Sams 24" white at 1000 feet for 17.99 a roll __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

05-03-2009, 01:04 PM	#21
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Farmington, MO	Just as Jturk asked (and if it was answered, sorry) but do you wrap the brisket in paper to rest only, or do you put it back on the smoker, just like foil? No worries about burning or anything?

05-03-2009, 08:59 PM	#23
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Farmington, MO	yes it is, I would like to see how well this really works out because all you ever hear is foil.

05-03-2009, 09:10 PM	#24
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	this is just brisket why would you wrap. does anybody wrap a steak .I would say the only reason to wrap would be to hold it for comps. or catering I like wrapping mine in bread.