Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 23, 2017, 12:03:11 PM
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So, has anyone ever, or do you think that using a brown paper bag from the grocery store would be the same as butcher paper? Does anyone know the type of paper that butcher paper is made of?
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They are both made from kraft pulp so they should be about the same. That said my only concern would be the inks used on paper bags for advertising. I don't know can you get them with no printing?
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Not sure, I am going to look next time I am in Martins...I figured Members would say I am crazy. Is Kraft pulp a certain wood?
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No it is a process that produces a good wood fiber which than is made into paper. I'm sure they have preferred woods they like to us but didn't see any listed.
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What the heck, I have never tried Butcher Paper, for free I will give it a shot. Have you every tried butcher paper Jim?
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For some reason, my standard practice is not to wrap a brisket, but I almost always wrap pork butts with foil. I have been too cheap to buy a roll of butcher paper because I don't cook them frequently enough.
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What the heck, I have never tried Butcher Paper, for free I will give it a shot. Have you every tried butcher paper Jim?
Yep. My son and I started to use it at competitions this year and we like the results. We have a BBQ Store near me that sells small rolls so we don't have to buy a lot at one time.
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See if your local butcher will score you enough to wrap a brisket.
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My father, the butcher, wrapped purchases in white paper that appeared to be waxy on one side. A lot of the meat I buy today is wrapped in brown paper that also appears to have one side waxed.
That isn't the butcher paper you're speaking of, is it?
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If you are asking me, I do not know, I have never used it...not sure the last time I ever saw a "butcher"...
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No you don't want the waxed kind!
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I spit coffee out my nose.
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See if your local butcher will score you enough to wrap a brisket.
My butcher at Magro's Meats. will give me what I need, but I have never used it.
http://www.magrosprocessing.com
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Before I got a roll of butcher paper, I tried a brown paper bag. It was a mess, seems to absorb more juice and soaked through. Butcher paper is more robust.
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Thanks for that input!
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How about parchment paper?
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How about parchment paper?
I don't think parchment would be much different than using foil, and much more expensive.
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My concern would be pliability of parchment, how much would it take to make it conform to the Brisket? And is parchment coated?
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Parchment is not coated, but created with a special process that makes it mostly non-porous and non-stick. : https://en.wikipedia.org/wiki/Parchment_paper
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Pork Roast, Low& Slow with parchment.
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Panned and sauced
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Even got a smoke ring but the juices did build up inside the parchment.
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Pretty interesting technique! Trussed why? Boneless, stuffed? And if you did the truss work, we need to SOME HOW get a video of you doing it, cuz I cant figure it out!
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Bentley,
I did that cook about 4 /5 years ago, but I never wrote a story about it. Why I tied it up I have no idea. I have no recollection of the cook, outside of the file name and those pictures that are in. I might have just trussed it to hold the parchment paper on. It could very well have been a test to see what the parchment paper would do. .....? If you had the right kind of stapler, that could do a nice job of sealing up the parchment by folding and making stapled seams. Obviously, the smoke does penetrate the parchment as evidenced by the smoke ring. Can't believe the ring would develop while the sauce was being set. You inclination about boneless and stuffed could be right on the money looking at that last picture of the plate with the pork.