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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-22-2012, 02:30 PM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Butcher Paper Wrapping Tips
Here are some tips I learned while in Texas visiting some of the great BBQ places around Austin. As PitMaster T has pointed out, there is no difference between the red/brown butcher paper and the white butcher paper. Of the places I visited Snow's wrapped in foil, Franklin, Kreutz, and Smitty's used the red/brown paper while JMeuller used the white paper. Here is a pic of a piece of meat being unwrapped at JMueller's.
One thing about butcher paper is that it's pretty heavy gauge stuff and is stiff. So, to make it more pliable and easier to wrap around meat, I learned that it helps if you ball the paper up a few times before wrapping the meat with it. Just cut as much as you need and ball it up into a ball. Flatten it out again and ball it up again. Do that a few times. I have gotten to the point where I put a light coat of meat drippings or spray oil on it before I ball it up then I just let it sit balled up until I need it. This makes the paper much more easy to work with. Here is a pic of a BP wrapped chucky. When you wrap, make sure the last fold is on the bottom so the weight of the meat can hold it in place. And, BTW, this time of year, don't forget to save some treats for the Q monster! I got to talk with Stacy Franklin about how their BBQ is cooked. She told me, among other things, that they wrap mainly to protect the bark while the briskets are all stacked upon each other in the cooker. They wrap near the end of the cook time, stack the briskets upon each other and then they unwrap each brisket as they are served. Here is a pic of the chucky after a 1 hour rest. Notice how the paper is well saturated with juices from the meat. This, I believe, helps to keep the meat moist and really does protect the bark. Here is a pic of the chucky just after it was unwrapped. Notice the great bark. The chucky was rubbed with only salt and pepper. Thanks for looking!
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10-22-2012, 02:53 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am using white, a big tip, get wide paper, mine was too small, and is a pain to use.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-22-2012, 04:42 PM | #4 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Restaurant Depot sells 24", 30" and 36" wide rolls. I think I'm gonna get a roll of either 24 or 30.
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10-22-2012, 05:19 PM | #5 |
Knows what a fatty is.
Join Date: 07-31-11
Location: Rushmore,MN
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So when you cooler the meat to rest,do you wrap it again to keep from making a total mess of the cooler and towels you have inside?
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10-22-2012, 05:27 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I make a mess, but, you can place the entire thing into a pan to catch any escaping juices.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-22-2012, 06:49 PM | #7 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great info, thanks!
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10-22-2012, 07:14 PM | #8 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Good info! Thanks!
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10-22-2012, 09:20 PM | #9 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Great post B-Shiz! Thanks for sharing.
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10-22-2012, 10:04 PM | #10 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^
What Al said, thank you.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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10-23-2012, 06:50 AM | #11 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Thanks Bo....now I have to FIND someone that sells butcher p where i live....great post!!
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10-23-2012, 09:15 AM | #13 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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I had a butcher sell me a roll of seafood wrap paper for $10. It is not plastic lined but it did not seem to hold up very well. Should I have used two sheets maybe?
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10-23-2012, 10:09 AM | #14 |
On the road to being a farker
Join Date: 01-18-12
Location: Mechanicsville, Va
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I tried butcher paper on the last brisket cook for the first time. To tell the truth, I didn't see a big difference in the bark from wrapping in foil. It was alittle more of a pain to probe the brisket with the paper layers, but maybe I used too much paper. Ended up unwrapping it and cooking the brisket for about another hour until it was done to add in probing.
It was the best brisket I had ever made, but not sure if the paper added to that or I was just lucky.
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10-23-2012, 01:29 PM | #15 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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I used some butcher paper with my short ribs this past saturday. I feel like there's less moisture loss this way vs foil. Did you find the same? I had it wrapped for a good 2 hours and the only thing that happened was the paper got a bit greasy but not wet. Contrast the foil I end up with a good amount of the Au Jus.
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