First Butcher Paper Cook, what went wrong?

[SanJoseDale]

Put a full packer on the WSM, 5 hrs at 275. Wrapped in Butcher Paper (the pink type that is supposed to be the best), 4 hours later, brisket was 200. I let rest in paper for 90 minutes, the paper was stuck to the bottom (fat cap side) in a few places, it pulled the bark off in these areas.

I'm sure my temp didn't ever get above 300, I do have a heat diffuser in the WSM. Perhaps I should not have rested in the paper, maybe it wouldn't have stuck immediately off the cooker?

Any ideas?

 

[nmeyer414]

Where did you rest it at / in?

 

[McSpazatron]

On a couple of briskets that I've done, I think I achieved the "beef candy" effect on the bark. That is when it's that perfect texture, which has some stickiness/tack to it (in a good way). Sounds like you got the perfect bark and the paper ripped it away:tongue:

I agree that unwrapping out in the open it would be best right after the cook, at least for a little while so it vents some it's heat. Then maybe after 15 min or so you could loosely cover it.

 

[Doog]

I don't let the brisket rest in the paper. Usually pan it and foil.

 

[pjtexas1]

I've had this happen at temps over 325. I usually remove from the bp and put in foil to rest or hold.

 

[KevinJ]

I've wrapped briskets, chuck roasts, pork butts and ribs in pink butcher paper, I like to cook at 300-325 and have never had a problem with the butcher paper sticking. I also let them rest in the butcher paper, if I have to hold something longer than the normal rest time on the counter I'll wrap aluminum foil around the paper and hold in a cooler.

 

[Decoy205]

The rub have sugar?

 

[don24]

some paper has a coating on one side. if the coating was against the meat it may have stuck

 

[SanJoseDale]

I let it rest in a cooler.
It was still wrapped tight in the paper.
It did indeed have that sticky beef candy bark, yum!
I did notice the paper had one side that was shiney, it was against the meat.
My rub had no sugar at all.

My conclusions: watch the temps after wrapping, once I start checking temps, I will completely unwrap so the paper isn't sticking, and remove the paper before resting.

The brisket turned out great except for this. I think the bark is better than wrapping in foil.

Thanks all.

 

[Springram]

I do not think you want paper that is shiny on one side. That is the kind that butcher will use to wrap fresh meat at the counter sometimes. The kind you want has no shiny side. If it does, it will not breath correctly.

 

[SanJoseDale]

I do not think you want paper that is shiny on one side. That is the kind that butcher will use to wrap fresh meat at the counter sometimes. The kind you want has no shiny side. If it does, it will not breath correctly.

Here is the paper I got, this was the recommended paper by Aaron Franklin and others here, I believe? It isn't really coated, but one side is a bit more glossy than the other.

[ame="https://www.amazon.com/gp/product/B00ZYDRI8K/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1"]Amazon.com: Pink/Peach Butcher Paper Roll 24" X 150' in Durable Carry Tube: Industrial & Scientific[/ame]

 

[CabinFever]

I would check the paper? I have used paper on 10-15 briskets with no issues. I go from the cooker to the cooler without any problems. I use the white paper from Sam's FWIW.

 

[pjtexas1]

I would check the paper? I have used paper on 10-15 briskets with no issues. I go from the cooker to the cooler without any problems. I use the white paper from Sam's FWIW.

i had issues with the sam's paper but like i said the temps were over 325 because i had to rush the cook. when it stuck i wasn't surprised because of the temps i was cooking at. maybe the temps got away from the op for a little bit?

 

[SanJoseDale]

i had issues with the sam's paper but like i said the temps were over 325 because i had to rush the cook. when it stuck i wasn't surprised because of the temps i was cooking at. maybe the temps got away from the op for a little bit?

I think you are correct!

 

[PatAttack]

The paper you are using is fine.

I think the temps were a little higher than expected.

 

[Dr. Trout Bum]

I doubt it was the temps...plenty of folks here cook at higher temps with BP with no issue.

 

[pjtexas1]

I doubt it was the temps...plenty of folks here cook at higher temps with BP with no issue.

it may not be a very common issue but it can happen. i cooked 8 at a time between 350-400 and only 2 stuck to the paper. not saying it couldn't be something else but that's about all i could come up with as that was high even for me. same cooker, same paper, same rub, etc. but then again i don't know everything.:loco: be interested in other theories like the guy that suggested sugar in the rub.

 

[Springram]

Here is the paper I got, this was the recommended paper by Aaron Franklin and others here, I believe? It isn't really coated, but one side is a bit more glossy than the other.

Amazon.com: Pink/Peach Butcher Paper Roll 24" X 150' in Durable Carry Tube: Industrial & Scientific

If its got a shiny side, it is not the paper AF is recommended or uses. Nor any of the other central Texas BBQ joints when they use paper to wrap. Snow's in Lexington, Texas still uses foil when they wrap. :shock: They have some of the best brisket you will ever eat but Tootsie, the pit master does not judge her brisket by the amount of bark it has.