Wrapping Brisket in Paper? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-12-2007, 09:32 PM   #1
Baby Back


 
Join Date: Nov 2005
Location: Brooklyn, NY
Posts: 68
Wrapping Brisket in Paper?

I picked up Extreme Barbecue the other day and there's a recipe in there that says you should wrap with Butchers Paper - NOT foil. Anyone have any experience with this?

Here's the recipe...

Most recipes for smoked meats require them to be wrapped in aluminum foil at some point during the cooking. This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket - a cut of meat that is notoriously difficult to tenderize. (Light colored paper doesn't work as well, he says, because it reflects the heat off the meat.) "Foil seals the steam inside and boils the brisket, and it's like mush," says Bruce. "The paper breathes, and it doesn't trap all the hot steam and oil. It helps you not ruin a $25 to $30 piece of meat."

* 1/2 cup salt
* 1/4 cup freshly ground pepper
* 1/4 cup cayenne pepper
* 1/4 cup garlic powder
* 1 beef brisket - about 10 pounds

Build a fire in a smoker/grill for indirect heat. Maintain a temperature of 350 degrees.

Sprinkle the salt, black pepper, cayenne pepper and garlic powder on both sides of the brisket. Sprinkle with just enough water to moisten the seasoning and run it into the meat.

Place the brisket, fat side up, in the smoker on the side opposite the coals. Cook for 1 1/2 hours or until the fat starts to bubble. Put on a thick pair or rubber gloves and turn the meat over. Cook for another 1 1/2 hours, or until the meat is brown and sizzling.

Transfer the brisket to a 3-by-6 foot sheet of red butcher paper, placing it crosswise 1 1/2 feet from the short end of the paper. Wrap the end of the paper over the brisket and fold it tightly. Roll the brisket up in the paper, continuing to pull the paper tightly over it, and finish with the fat side up.

Place the wrapped brisket back in the smoker, again fat side up (This will allow the juice from the fat to spread throughout the rest of the meat) with the thick end of the brisket facing the coals. Cook for 5 more hours, allowing the temperature of the pit to gradually drop to 250 degrees as the fire get lower.

Remove the brisket when the meat is so tender it gives when you poke it with a finger. Unwrap the paper, cut the brisket into 1/4" thick slices (cut it against the grain, please!) and serve.
__________________

__________________
I am he as you are he as you are me and we are all together.

Check out my Blog: Http://whitetrashbbq.blogspot.com
BrooklynQ is offline   Reply With Quote
Old 10-12-2007, 10:13 PM   #2
BBQ Central College
 
Thom Emery's Avatar


 
Join Date: Oct 2005
Location: Indio Ca.
Posts: 408
Interesting idea
__________________

__________________
Thom Emery

Past President California BBQ Association
www.BBQThom.com
Thom Emery is offline   Reply With Quote
Old 10-13-2007, 04:27 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Makes sense to me and sounds pretty cool to boot! Thanks for sharing BQ!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 10-13-2007, 05:03 AM   #4
Pork Butt
 
SoEzzy's Avatar


 
Join Date: Dec 2006
Location: SLC
Posts: 178
In Smokestack Lightning they talk about both brown paper grocery bags and I think butchers paper.

On the Xit ranch they talk about the grocery bags, I can't recall the section that has the mention of paper, it my be Kentucky or Tennessee or one of the Carolinas.
__________________
"There's no such thing as a little garlic" A. Baer


http://www.soezzy.com/

KCBS certified barbecue judge.
SoEzzy is offline   Reply With Quote
Old 10-13-2007, 05:42 AM   #5
BBQ Central Pro


 
Join Date: Mar 2005
Location: Kentucky
Posts: 999
Interesting, thanks for sharing.
__________________
Spicewine Turbo 2007 model
Perry Brothers & Sons Bar-B-Q
DaleP is offline   Reply With Quote
Old 10-13-2007, 07:04 AM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
The guy we cooked next to at Franklin mentioned doing that with parchment paper..kind of the same concept...I need to give this a try
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 10-13-2007, 09:19 AM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Puff sent me this link a couple of days ago.

http://wildedtx.blogspot.com/2007/10/te ... isket.html
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 10-13-2007, 12:58 PM   #8
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
I like the bag idea.Gonna have to give that a try....But Im a purist on my beef..Salt, pepper and garlic only
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 10-13-2007, 01:20 PM   #9
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I'll try anything to make my briskets better
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 10-13-2007, 02:26 PM   #10
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
Cooking in paper bags has been a technique used for a long time, it was started by cooks using all wood for fuel (without preburn) because the meat was being over smoked.

The foil thing was called the Texas crutch for a reason and was done for the same reason as cooking in paperbags. They found you can speed up the cook using foil and now you see cooks doing 6 hour briskets.

Jim
__________________

__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.