UMICH1
Got Wood.
I was watching a Harry Soo video, and he wrapped the brisket first with butcher paper and then with foil over top of that. Seemed strange. Any input as to why he did that? Thanks.
Wrapping with butcher paper and foil?
- Thread starter UMICH1
- Start date
sudsandswine
Quintessential Chatty Farker
Seems like that would counteract the whole "breathability" aspect of butcher paper, but what do I know?
SmittyJonz
somebody shut me the fark up.
Alzeihmers..........
SmittyJonz
somebody shut me the fark up.
Aww Man I cant find the video.......
UMICH1
Got Wood.
For the best of both worlds, start with a double layer of foil at least 3" larger in all directions than your meat. I like to set the foil on a sheet pan and bring up the edges so liquid won't run out. When you are ready to seal lay your butcher paper on top (trim with scissors if needed), then roll-up the foil and paper all together. Now you have a breathable top, that does wick some grease, and foil that will hold juices nicely.
SmittyJonz
somebody shut me the fark up.
Rockinar
is Blowin Smoke!
The paper wont do anything. He might as well just wrap in foil. Just ignore it.
I personally like the ol' wrapped in butcher paper, then put in a pan raised on a rack and then foiled!!!!! Get the trifecta going baby!
MountainMan
Full Fledged Farker
Steamed product..............
mikemci
Babbling Farker
I did my last brisket the same as thirdeye shows his ribs.
It really kept the bottom of it from getting crusty and the 1st 1/2" sliced from the tip of the point was as tender as the middle. I was able to capture enough juice, to pour over the slices.
This is now my go to method.
It really kept the bottom of it from getting crusty and the 1st 1/2" sliced from the tip of the point was as tender as the middle. I was able to capture enough juice, to pour over the slices.
This is now my go to method.
