Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 23, 2017, 12:00:57 PM
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I guess I should get some Butcher Paper and see if it would make a difference!
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Aaron Franklin did a web episode on brisket with wrapping foil, butcher paper or naked. John Markus was his guest and talked about the results. I only tried the paper once and it did not turn out very well.
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I have only done about 6 briskets and have a 50% batting average. I've never wrapped yet and believe that I probably never will. I like at least half of mine and think that the ones that didn't turn out better may have been operator error or the meat itself. My last one was a Costco Prime brisket aged for 60 days in the fridge. It was melt in your mouth good and got lots of accolades at the party.
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Gutsie move Maverick...Never had the Huevos to do more then 35...
My last one was a Costco Prime brisket aged for 60 days in the fridge.
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No foil on brisket and foil on butt
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Gutsie move Maverick...Never had the Huevos to do more then 35...
My last one was a Costco Prime brisket aged for 60 days in the fridge.
Gutsy or dumb? It's a toss up. The CryoVac was intact so I went with it. Probably won't do that again though.
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I would think foiling you would get a little steam going on, butcher paper I think would let a lot of it out as it would not seal as much.
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I have done quite a few briskets in my day. My results are as follows:
Wrap in foil produces a softer bark due to steam. When I use foil I tend to put beef consume or broth in the foil.
Cooking brisket naked produces a firm bark. Brisket tend to have a darker color.
Wrap in butcher paper is a nice blend of wrapping in foil and going naked. The butcher paper will retain some moisture from the brisket. The bark isn't too firm or soft.
I go back and forth between all 3 methods.
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I bought a roll of butcher paper on amazon a week or so ago...need to give it a try one of these days but my work travel is picking up again.
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I smoked a full prime brisket from Costco and wrapped it in butcher paper when it got to 160F. It was by far the best I've ever done.
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I tried butcher paper on my last brisket cook, and I can honestly say that I did not notice much difference other than the bark being a bit softer in foil.
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I tried butcher paper on my last brisket cook, and I can honestly say that I did not notice much difference other than the bark being a bit softer in foil.
Well yeah, that is the whole point (pun intended). Paper allows some water vapor to escape and so, in theory, you end up with firmer bark.
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About 2 to 1 for wrap vs no wrap...I wonder if that is strictly a bark thing?
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I didn't vote cause I'm not sure which choice is appropriate as I only wrap if the bark is getting too dark. So I usually don't wrap, but when I do, I use butcher paper.
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If I had some of the pink paper I would give it a try, but I hate to buy a roll just to find out I still like cooking unwrapped.
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I believe my next brisket or butt is not going to be wrapped.
I like the results I get wrapping but I do want more bark.
Plus if I can remove a step :clap: I'm lazy