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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 07-05-2013, 06:54 PM   #1
Lockon
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Default Butcher Paper?

Why the use of butcher paper during a brisket cook? I presume it replaces the foil wrap? Different taste? better taste???
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Unread 07-05-2013, 07:04 PM   #2
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Here we go ... ....
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Unread 07-05-2013, 07:09 PM   #3
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OK, I'll bite. It's cheaper than foil and it does not react with acidic (i.e., vinegar) sauces. Oh yea, IT WORKS!
Clarification, I would never use a sauce when cooking a brisket, but thats just me. I also use BP on ribs occasionally..
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Unread 07-05-2013, 07:11 PM   #4
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It makes me feel cool.
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Unread 07-05-2013, 07:12 PM   #5
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I haven't tried it yet but I've heard it let's more moisture out and keeps the bark from mushing up. I'm going to pick up a roll next time I'm at RD.
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Unread 07-05-2013, 07:18 PM   #6
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I'll even kick back and watch this thread. I don't do the emoticon thing but popcorn sounds good about now.

Last edited by scaramoche; 07-05-2013 at 07:23 PM.. Reason: auto correct, correction.
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Unread 07-05-2013, 07:23 PM   #7
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Check out POS PAPeR
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Unread 07-05-2013, 08:07 PM   #8
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I was being mostly tongue and cheek with my popcorn emoticon. Reason being, is after the whole Aaron Franklin craze got going there was much to do about his use of butcher's paper.

Unfortunately, brand new un-subscribed members can not use the main search function, but they can use the search at the bottom of the forum or just google bbq brethren butchers paper. You will get a lot of threads.
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Unread 07-05-2013, 09:18 PM   #9
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I am new...sorry if I opened a can of worms. I was watching a show called BBQ Crawl the other night, and I noticed some of those BBQ chefs used butcher paper. I also noticed some pics on here with people using butcher paper. I assure you I was honest in my questions and not trying to be a troll. I thought maybe foil produced a foul flavor.

A new question: what do you mean by "un-subscribed member?" I have a registered user name. I guess I do not understand.
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Unread 07-05-2013, 09:25 PM   #10
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Paper is porous Foil aint, Paper breathes Foil don't. If you foil you might as well shut down your pit at that point and move to your old lady's oven, because the meat is totally isolated from the pit's environment. Paper will retain moisture similar to foil and still allow smoke to get to the meat. Paper is very cost effective when compared to foil.
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Unread 07-05-2013, 09:53 PM   #11
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Does anyone use any off amazon? I was trying to find a roll on there instead of another places. Thx.
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Unread 07-05-2013, 10:12 PM   #12
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sams club, 1000' of 18" for $16
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Unread 07-05-2013, 10:15 PM   #13
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Quote:
Originally Posted by Bludawg View Post
Paper is porous Foil aint, Paper breathes Foil don't. If you foil you might as well shut down your pit at that point and move to your old lady's oven, because the meat is totally isolated from the pit's environment. Paper will retain moisture similar to foil and still allow smoke to get to the meat. Paper is very cost effective when compared to foil.
^This^. Also when you use foil your just steaming the meat at that point. You can also use parchment paper and get the same results if you can find BP.
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Unread 07-05-2013, 11:03 PM   #14
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Quote:
Originally Posted by j20832 View Post
sams club, 1000' of 18" for $16

Really? Didnt know this, what area would this be in? I've never seen it in there.
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Unread 07-06-2013, 12:22 AM   #15
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Quote:
Originally Posted by j20832 View Post
sams club, 1000' of 18" for $16
Make sure it doesn't have a waxy side. Big difference.
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