Brisket in Butcher Paper

[DaChief]

Thanks for the report. That Briskie looked outstadning. I am going to have to give this a shot myself!!

[JS-TX]

Looks great, thanks for posting. Not to take anything away from the BP because I know it works, but I think by smoking 2 briskets the moisture level and bark is kicked up a little with all the moisture from the 2 briskets.

[huskerfan1200]

Is butcher paper the same stuff as these large rolls of white/colored paper here at school that the kids use for murals and large drawings? Near as I can tell, it is, but just checking.

[CarlWayne]

I have a brisket on the UDS as we speak. Cooking it HnF following AustinKnights thread he did with the butcher paper it's been on for about 2 hours. I'm gonna wrap in butcher paper in a few hours. I'm excited as hell for this is my 2 nd brisket ever. First one I did was low and slow method and it came out super dry I'm hoping this one will be much better. As for wrapping it in the butcher paper do you add the liquid on top then wrap or how do you do that?


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[Ryan Chester]

I hate brisket but that looks phenominal! Very nicely done.

[HogFan]

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[HogFan]

Cheapest I've found a 24" wide roll of BP is about $56 delivered (1,000 ft roll) and roughly the same price for a 30" wide roll (800 ft roll). Makes the $20 for a roll of 40#, 18" wide, 1,000 ft roll at Sam's more appealing (that price includes tax) but I would need to tape for large cuts. I'll keep checking for other options.

[landarc]

Huskerfan, I would bet it is. Mine looks like that stuff.

CarlWayne, I put the liquid onto the paper, under the brisket, then sealed the wrap.

[CarlWayne]

Originally Posted by landarc

Huskerfan, I would bet it is. Mine looks like that stuff.

CarlWayne, I put the liquid onto the paper, under the brisket, then sealed the wrap.

Thank you. And also I know its done when it probes like butta. But, what should the target temp be? 205 or so?

[landarc]

For me, normal practices. Start probing at 195F. Probe every 20-30 minutes until done.

[deguerre]

I can't beleive you got a select packer to look that good. That point looks like it's to die for. Of course, the point is my favorite on a brisket and I NEVER get a flat for corned beef.

[landarc]

Originally Posted by JS-TX

Looks great, thanks for posting. Not to take anything away from the BP because I know it works, but I think by smoking 2 briskets the moisture level and bark is kicked up a little with all the moisture from the 2 briskets.

I always cook at least a couple of large pieces of meat on the UDS. Be it two briskets, or a brisket and a couple of butts. I see it as wanting to have at least 25 pounds of meat in the UDS to get proper cooking conditions.

[manbearpig]

All right I'll bite, anyone using this method in competition. I normally pan my brisket , but I'm not tearing the circuit up with my my brisket either. So I'm game for about anything.

[landarc]

Originally Posted by manbearpig

All right I'll bite, anyone using this method in competition. I normally pan my brisket , but I'm not tearing the circuit up with my my brisket either. So I'm game for about anything.

I don't know, I imagine there are folkks who do well foiling brisket. Perhaps this could do well, and you would be out in the lead with it.

[pueblo]

I did my first brisket Sunday, and wrapped it in butcher paper. When looking for the butcher paper all I could find was a roll that looked like it could last the rest of my life. Although it was only $18, I then went to the butcher counter at the supermarket and they gave me enough BP to do the wrap.

Originally Posted by HogFan

Cheapest I've found a 24" wide roll of BP is about $56 delivered (1,000 ft roll) and roughly the same price for a 30" wide roll (800 ft roll). Makes the $20 for a roll of 40#, 18" wide, 1,000 ft roll at Sam's more appealing (that price includes tax) but I would need to tape for large cuts. I'll keep checking for other options.