Un Basic Red Butcher Paper Brisket HnF(Heavily PoRn + Video)

AustinKnight · 01-30-2012, 04:09 AM

This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified

Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209*(Fastest thrmapen ever Orange) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket

. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350*

It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the whee

l while shooting that part well here is the PrOn and Video...enjoy

Ps if you got any questions feel free to ask.

Red Butcher Paper Brisket...Old School - YouTube

Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water

I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am.

The Paper and tape.

Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag

Oak for smoke I used about 5 splits throughout the basket

Pre Prep PoRn

Trimming

This is the hours and min I pulled it at the IT was 209*

Done and out of the cooler

Total time for cook and rest time.

Little smoke ring but the smoke was there

Also did some thighs just for fun

Thx for lookin

5-0 BBQ · 01-30-2012, 05:39 AM

The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.

Bubba User · 01-30-2012, 06:40 AM

Great job

daninnewjersey · 01-30-2012, 06:58 AM

Great looking brisket. Really nice......

BBQ4FUN · 01-30-2012, 07:13 AM

Looks like it turned out Great!!

KingRanch450 · 01-30-2012, 08:03 AM

Great video...only thing that would have made it better is if I could have smelled and tasted it!

Oh btw.........Hook Em Horns!!!

GEORGIA CRACKER(FROM TEX) · 01-30-2012, 08:30 AM

Looking good, I also like the background music, sounds like it is straight from Lukenbach! Ah, the memories.

---k--- · 01-30-2012, 09:28 AM

Looks great.

But what was this 1:00 am and 2:00 am stuff I heard in the video? I was always told that this so-called "hot & fast" method was designed to let you get some sleep!

BigBobBQ · 01-30-2012, 10:02 AM

I think the brisket and even the chicken looks pretty darn good to me.

AustinKnight · 01-30-2012, 12:15 PM

Quote:

Originally Posted by ---k---

Looks great.

But what was this 1:00 am and 2:00 am stuff I heard in the video? I was always told that this so-called "hot & fast" method was designed to let you get some sleep!

THx guys, ya it does allow you to sleep but the thing is there was a basketball game on at noon and the brisket needed to be done by then. So I only got as much rest as I gave the brisket, I just should've gotton a few hours of sleep before I started the cook . Ya I like getting up at 8 am and knocking it out HnF, the 2am probably won't happen again unless I'm selling brisket ;)

Sent from my SGH-T959 using Tapatalk

AustinKnight · 01-30-2012, 12:24 PM

Quote:

Originally Posted by 5-0 BBQ

The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.

Thx ya I feel the same way I've got to get a better camera for taking pictures and video. I used my phone for the video and some of the pictures, some of the other picture were done with my 10 megapixel camera it's about 5 years old and sucks for trying to get detailed pictures.

Gbane · 01-30-2012, 12:32 PM

I am ready, ship it on over!

BigAl · 01-30-2012, 12:46 PM

Looks great, I sure miss my smoker

!

bigabyte · 01-30-2012, 12:57 PM

Thanks for sharing!

A few years back I remember wanting to try that method, but never did. This makes me want to try it again.

smokingj · 01-30-2012, 01:10 PM

sweet. thanks for sharing and keeping the old school methods alive

Extreme bbq is one good read. Love the recipes and rigs folks cook on, especially the guys grilling on the front end loader. Have you read Smokestack Lightning?

01-30-2012, 04:09 AM	#1
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Un Basic Red Butcher Paper Brisket HnF(Heavily PoRn + Video) This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209(Fastest thrmapen ever Orange) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350* It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the wheel while shooting that part well here is the PrOn and Video...enjoy Ps if you got any questions feel free to ask. Red Butcher Paper Brisket...Old School - YouTube Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am. The Paper and tape. Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag Oak for smoke I used about 5 splits throughout the basket Pre Prep PoRn Trimming This is the hours and min I pulled it at the IT was 209* Done and out of the cooler Total time for cook and rest time. Little smoke ring but the smoke was there Also did some thighs just for fun Thx for lookin __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-30-2012, 05:39 AM	#2
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD Downloads: 0 Uploads: 0	The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job. __________________ Steve Rogers 5-0 BBQ Competition Team Facebook Owner The BBQ Equipment Store www.bbqequipmentstore.com Proud 2013 Sponsor of Degüello BBQ, Christmas City BBQ, Lo'-N-Slo BBQ, Bar-B-Que Mayham, Uncle Bucks, Finns Finest, Pigheaded, Simply Q and Little Lukes BBQ No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

01-30-2012, 06:40 AM	#3
Bubba User Knows what a fatty is. Join Date: 01-02-12 Location: Santa Clarita,California Downloads: 0 Uploads: 0	Great job __________________ Bill Wood, Bubba Keg Grill,Grand Turbo 5 burner Gasser,E.C.B.1960's Imperial Kamodo

01-30-2012, 06:58 AM	#4
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	Great looking brisket. Really nice...... __________________ Proud owner of 4 VERY ugly drum smokers....

01-30-2012, 07:13 AM	#5
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	Looks like it turned out Great!! __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

01-30-2012, 08:03 AM	#6
KingRanch450 Full Fledged Farker Join Date: 12-15-11 Location: Rockwall, Tx Downloads: 0 Uploads: 0	Great video...only thing that would have made it better is if I could have smelled and tasted it! Oh btw.........Hook Em Horns!!! __________________ Gator Budget Mobile 24x48 with mods-----Char Griller Akorn

01-30-2012, 08:30 AM	#7
GEORGIA CRACKER(FROM TEX) Got Wood. Join Date: 06-19-11 Location: Dallas, Ga. Downloads: 0 Uploads: 0	Looking good, I also like the background music, sounds like it is straight from Lukenbach! Ah, the memories.

01-30-2012, 09:28 AM	#8
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Looks great. But what was this 1:00 am and 2:00 am stuff I heard in the video? I was always told that this so-called "hot & fast" method was designed to let you get some sleep! __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-30-2012, 10:02 AM	#9
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	I think the brisket and even the chicken looks pretty darn good to me. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

01-30-2012, 12:32 PM	#12
Gbane Is lookin for wood to cook with. Join Date: 12-14-11 Location: Chicago, il Downloads: 0 Uploads: 0	I am ready, ship it on over! __________________ BBQ is Good! Willinghams Turbo Smoker - Weber Performer - 5-Burner Stainless Steel Gas Grill

01-30-2012, 12:46 PM	#13
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO Downloads: 0 Uploads: 0	Looks great, I sure miss my smoker ! __________________ Big Al Wilmer Enterprises, LLC Parker, CO Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.

01-30-2012, 12:57 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Thanks for sharing! A few years back I remember wanting to try that method, but never did. This makes me want to try it again. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-30-2012, 01:10 PM	#15
smokingj Full Fledged Farker Join Date: 09-29-11 Location: Alexandria VA Downloads: 0 Uploads: 0	sweet. thanks for sharing and keeping the old school methods alive Extreme bbq is one good read. Love the recipes and rigs folks cook on, especially the guys grilling on the front end loader. Have you read Smokestack Lightning? __________________ ~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker