Brisket in Butcher Paper - Page 2

Al Czervik · 05-19-2012, 07:28 AM

Very nice Bob as always... Your post is very informative and both briskets look like they turned out well. I for one like sliced point and yours looks mouth watering.

fingerlickin' · 05-19-2012, 12:03 PM

I for one, would like to sample Bob's Unctuousness. That looks outstanding!

AustinKnight · 05-19-2012, 12:38 PM

Great looking brisket brotha, I love seeing these threads with butcher paper good deal!

landarc · 05-19-2012, 10:56 PM

Quote:

Originally Posted by AustinKnight

Great looking brisket brotha, I love seeing these threads with butcher paper good deal!

You are one of the guys I followed on this. An excellent technique. I will note, I had to buy 15" width, what a pain! I am gonna get some 30" stuff if I ever see it.

HogFan · 05-20-2012, 03:43 PM

I found 18" wide butcher paper at SAMs. Will I regret it if I purchase paper this narrow to use for brisket and irk butt? I may need search online to find wider options.

landarc · 05-20-2012, 03:52 PM

I had 15" and it was too narrow by about 12" to be really easy. I would think 18" would also be about the same. If I had a good wide table next to my cooker, this might not have been as big of an issue. I really think 24" is the minimum, that being said, I am cheap enough, that I would buy the 18" over paying shipping on anything wider.

superlazy · 05-20-2012, 03:52 PM

We need a drool icon!!

AustinKnight · 05-20-2012, 04:30 PM

Quote:

Originally Posted by landarc

You are one of the guys I followed on this. An excellent technique. I will note, I had to buy 15" width, what a pain! I am gonna get some 30" stuff if I ever see it.

Cool brotha I'm always happy to help, ya when I run out I'm getting a 24" roll that should be big enough to not have to join anything. You should try BP with ribs and butts it also works really well :)

MilitantSquatter · 05-20-2012, 04:35 PM

if you have a smaller width roll, easiest I found was to layer/partially overlap the sheets. uses a bit more paper, but works just fine.

first one down, then the second and third at the midpoint of the bottom sheet. Then roll it up. After that way, I wrap another sheets around the brisket in the opposite direction.

landarc · 05-20-2012, 04:46 PM

That's what I did Vinny, sort of. But, it seemed that a wider roll would be easier and faster to get done. I am not going to throw out the 15" paper, but, I will refer other folks to get the 24" stuff.

Tonybel · 05-20-2012, 04:47 PM

Very nice.

MilitantSquatter · 05-20-2012, 04:54 PM

Quote:

Originally Posted by landarc

That's what I did Vinny, sort of. But, it seemed that a wider roll would be easier and faster to get done. I am not going to throw out the 15" paper, but, I will refer other folks to get the 24" stuff.

I agree 100%... I still have some of the 15" to use up as well.

Jeffp · 05-20-2012, 05:19 PM

Looks fantastic. Thanks for the pics

nucornhusker · 05-20-2012, 05:20 PM

Quote:

Originally Posted by superlazy

We need a drool icon!!

I have always thought this too. I wonder why we don't.

Fatback Joe · 05-21-2012, 08:59 AM

Top notch, as always.

Thanks for sharing all the pics and the process.

05-19-2012, 07:28 AM	#16
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Very nice Bob as always... Your post is very informative and both briskets look like they turned out well. I for one like sliced point and yours looks mouth watering. __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

05-19-2012, 12:03 PM	#17
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I for one, would like to sample Bob's Unctuousness. That looks outstanding! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

05-19-2012, 12:38 PM	#18
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Great looking brisket brotha, I love seeing these threads with butcher paper good deal! __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

05-20-2012, 03:43 PM	#20
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	I found 18" wide butcher paper at SAMs. Will I regret it if I purchase paper this narrow to use for brisket and irk butt? I may need search online to find wider options. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

05-20-2012, 03:52 PM	#21
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I had 15" and it was too narrow by about 12" to be really easy. I would think 18" would also be about the same. If I had a good wide table next to my cooker, this might not have been as big of an issue. I really think 24" is the minimum, that being said, I am cheap enough, that I would buy the 18" over paying shipping on anything wider. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-20-2012, 03:52 PM	#22
superlazy is one Smokin' Farker Join Date: 04-16-12 Location: kenosha,wi Downloads: 0 Uploads: 0	We need a drool icon!!

05-20-2012, 04:35 PM	#24
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	if you have a smaller width roll, easiest I found was to layer/partially overlap the sheets. uses a bit more paper, but works just fine. first one down, then the second and third at the midpoint of the bottom sheet. Then roll it up. After that way, I wrap another sheets around the brisket in the opposite direction. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

05-20-2012, 04:46 PM	#25
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That's what I did Vinny, sort of. But, it seemed that a wider roll would be easier and faster to get done. I am not going to throw out the 15" paper, but, I will refer other folks to get the 24" stuff. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-20-2012, 04:47 PM	#26
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	Very nice. __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

05-20-2012, 05:19 PM	#28
Jeffp On the road to being a farker Join Date: 07-13-11 Location: Bakersfield, Ca Downloads: 0 Uploads: 0	Looks fantastic. Thanks for the pics __________________ Ranch Kettle, 22.5 OTGs black and blue, WSMs 22,18, Mini WSM, SJ Platinum, Stoker, RED thermapen.

05-21-2012, 08:59 AM	#30
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Top notch, as always. Thanks for sharing all the pics and the process. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member