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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2012, 11:43 AM   #1
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Default Butcher Paper v. Foil

This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).
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Unread 09-22-2012, 12:01 PM   #2
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Quote:
Originally Posted by jasonjax View Post
This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).
I'm putting one on this afternoon and will wrap in parchment paper. Can't wait to try and make it jiggle!
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Unread 09-22-2012, 12:42 PM   #3
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Quote:
Originally Posted by jasonjax View Post
This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).

After having done both methods, I'll say that I much prefer the results with butcher paper. In my opinion, it produced a better result as far as tenderness and texture. It definately didn't have the texture of some thing that was braised like what you get with foil as far as a soft outer bark. The bark on the paper wrapped brisket was still firm but not soft.

I'm so convinced by the outcome difference that I bought a 24" X 1,000 ft roll of it. Hopefully our son can use some for preschool because I don't see going through all of that any time soon!!!
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Unread 09-22-2012, 12:57 PM   #4
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I've done it all three ways and the best tasting brisket was a naked cook. No foil, no paper. I do prefer the texture with the paper over the foil though. Gotten jiggly all ways too.
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Unread 09-22-2012, 12:58 PM   #5
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Thats my plan. Probably parchment. Shooting for the jiggle.
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Unread 09-22-2012, 01:03 PM   #6
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Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD
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Unread 09-22-2012, 01:10 PM   #7
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I bought a 1000 ft roll of it. I'm very pleased with the results.

I use it in my smoker and it works great!
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Unread 09-22-2012, 01:19 PM   #8
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Quote:
Originally Posted by caseydog View Post
Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD
Yes it can, as long as it isn't directly exposed to the heat source. Butcher paper has a flash point (spontaneous cumbustion basically) in the 450* range. And yes, Aaron Franklin wraps his mid way into the cook from what I've read and seen in interviews. And you are correct, butcher and parchment are 2 different things. I believe the recommended temp for parchment is 420* or below. I think that it's lower because of the silicone used in it melts about that temp. I believe that parchment is used in cooking primarily for it's nonstick ability though.
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Unread 09-22-2012, 01:23 PM   #9
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Quote:
Originally Posted by caseydog View Post
Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD
Didn't a LEARN N' DED feller like you read Fahrenheit 451in school?
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Unread 09-22-2012, 01:24 PM   #10
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Where are you guys picking up these 1,000 ft. rolls?
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Unread 09-22-2012, 01:26 PM   #11
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Didn't a LEARN N' DED feller like you read Fahrenheit 451in school?
It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD
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Unread 09-22-2012, 01:34 PM   #12
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Does a jiggly brisket taste better?
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Unread 09-22-2012, 01:45 PM   #13
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Quote:
Originally Posted by caseydog View Post
It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD
Get the uncoated stuff.

I got a Meyer's natural angus brisket on now. I just wrapped in BP about 30 minutes ago. Not great at taking pics but will try to remember.
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Unread 09-22-2012, 01:59 PM   #14
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Quote:
Originally Posted by caseydog View Post
It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD
Food grade paper has no coating. You have to make sure it's FDA and USDA approved.
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Unread 09-22-2012, 02:01 PM   #15
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Quote:
Originally Posted by jasonjax View Post
Where are you guys picking up these 1,000 ft. rolls?
www.pospaper.com

www.amazon.com

www.webstaurant.com

Just type butcher paper in the search engine and you'll get all kinds of choices.
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