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Author Topic: Wrapping a Butt or Brisket.  (Read 2453 times)

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Queball

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Re: Wrapping a Butt or Brisket.
« Reply #15 on: September 14, 2017, 04:19:27 AM »

How about parchment paper?
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bregent

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Re: Wrapping a Butt or Brisket.
« Reply #16 on: September 14, 2017, 12:34:41 PM »

How about parchment paper?

I don't think parchment would be much different than using foil, and much more expensive.
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Bentley

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Re: Wrapping a Butt or Brisket.
« Reply #17 on: September 14, 2017, 01:20:17 PM »

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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bregent

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Re: Wrapping a Butt or Brisket.
« Reply #18 on: September 14, 2017, 02:05:54 PM »

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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Queball

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Re: Wrapping a Butt or Brisket.
« Reply #19 on: September 15, 2017, 03:45:07 PM »

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.
« Last Edit: September 15, 2017, 03:47:22 PM by Queball »
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Bentley

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Re: Wrapping a Butt or Brisket.
« Reply #20 on: September 15, 2017, 04:20:04 PM »

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!
« Last Edit: September 15, 2017, 04:22:06 PM by Bentley »
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Queball

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Re: Wrapping a Butt or Brisket.
« Reply #21 on: September 15, 2017, 05:27:27 PM »

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.
« Last Edit: September 15, 2017, 05:38:46 PM by Queball »
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