Pooky
Knows what a fatty is.
I was thinking of trying my first Butcher Paper wrapped Brisket in the next few days - Does the paper help push it through the stall in the same way as foil does?
Does Butcher Paper help with the stall?
- Thread starter Pooky
- Start date
sliding_billy
somebody shut me the fark up.
It helps but does not speed through as fast as foiling does. The advantage is it permits some breathing which allows a continued smoke penetration and avoids braising the meat. The bark texture is better after a paper wrap IMO.
dwfisk
Quintessential Chatty Farker
^Yep, exactly my experience in my RF offset stickburner.
SmittyJonz
somebody shut me the fark up.
300* helps push thru Stall ........:mrgreen:
Wampus
somebody shut me the fark up.
YES....it will help with the stall, but as said above, it is slightly different than foil.
I still use both, depending on what I'm going after.
I still use both, depending on what I'm going after.
Bludawg
somebody shut me the fark up.
I wrap my Briskets after 4 hrs in a single layer. In less than 2 hrs they are DONE! So yes it does. The advantage is BP is porous so it breaths allowing steam to escape but keep a moist heat on the surface and the smoky goodness in.
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landarc
somebody shut me the fark up.
I use butcher paper to control the color and bit, that way I can go with a higher temperature, which allows me to control the stall somewhat. I also go without butcher paper, and there is only a small difference in terms of the stall.
