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  1. #1
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default Butcher paper brisket

    I didn't wanna clutter the site with another thread so I'll ask here.

    anyone cooked brisket in red butcher paper or a paper grocery sack? I know these methods are common, after 4-6 hours when the brisket looks right, follow up with the paper wrap. Just curious if anyone has experience with either methods.

    Thanks
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I've heard of this too. I'd be interested in hearing more about it.

    Anybody?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    That's the way I cook mine.
    Fat cap down 4 hrs at 300, wrap in BP back on Fat cap up until it *probes tender in the thickest part of the flat size don't matter here (I cook packers 12-18 lb) I have never had one go past two hrs before it feel like hot monkey love in the back of a '75 Impala.
    Remove from the pit slid it still wrapped on to a Sheet pan and park it on the counter stick a thermo in close to where you where probing, when the IT drops into the 150's attack it.

    Fresh out of the paper

    Sliced Flat
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sounds interesting Dawg. Looks damn good too!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Sep 2010
    Location
    Toms River, NJ
    Posts
    3

    Default

    That's 1 deliciously looking brisket there. Never did the BP I've always wrapped mine in foil & left for several hours before slicing or pulling it. Think I'll give a try next time around.

  6. #6
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Looks great Dawg, but seriously. Hot Monkey Love in the back of 75 Impala? I had a 75 Impala and never ever had a MONKEY in the BACK! Chevy, the love machine!
    Bill

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Buzzwinder View Post
    Looks great Dawg, but seriously. Hot Monkey Love in the back of 75 Impala? I had a 75 Impala and never ever had a MONKEY in the BACK! Chevy, the love machine!
    Me either, it was the elusive North American Sucnupus
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,736

    Default

    Sinking to the Bottom of the Barrel fast here.


    Back to the brisket - It looks great and I'd give it a try.

    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Interesting Blu .. 4 hrs? I'll give the bp a try soon. Thanks for the conversation starter YankeeQ .. good topic.

    This message supported by duct tape and bubble gum.
    Last edited by PigCicles; 07-01-2013 at 10:08 AM.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Here's a link for a series of Aaron Franklin BBQ videos. One set is his explanation of butcher paper brisket.

    http://www.youtube.com/watch?v=VmTzdMHu5KU

    Thought I had some pictures of a butcher paper brisket, but can't find them. Anyway, a salt, pepper, garlic rub with a dusting of chipotle powder and cumin. 275 to 300 until it's the color you want, wrap in red butcher paper, and pull when it's like butter.
    Mark Crigler

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