› Forums › Smoking Meat (and other things) › Beef › Up at 3:30....
New Posts  All Forums:Forum Nav:

Up at 3:30....

post #1 of 11
Thread Starter 
Last week I was up at 4:30 prepping a brisket, and have to say it was hands down the best brisket we have made to date.

I cooked this for some friends, so the leftovers went home with them. I have been dreaming about that brisket all week, so we decided to do one for us this week.

Up @ 3:30 AM prepping this one and it went on the Traeger @ 4:00 AM.

Rubbed with Plowboy's Bovine Bold as the base and Simply Marvelous Cherry. Cooking with Apple, since that's what I had in the hopper already.

This is what it look like six hours in. At this point I wrapped it in a brown paper bag.

post #2 of 11

Ah, that looks good!!! Brown paper bag...hmm, is that to allow the brisket to retain some of it's own evaporated moisture (and prevent/reduce softening of bark as it would in foil) and still let smoke breathe through the bag? Never thought of that...kind of a twist of methods, but I can see the possibilities.


Always enjoy reading your posts, Elymae, and we all have our little tricks...the paper bag has my interest due it's simplicity...looking forward to the seeing the results!!!




post #3 of 11
Thread Starter 

Thanks Eric.

It's a take off on Franklin BBQs butcher paper method. This is the second or third time I've done it. A paper bag from the grocery store with all the seams cut out to remove the glue is as close as I come to butcher paper. Can't see buying a whole roll, but maybe some day. The bag isn't quiet big enough to cover a whole packer, but it's close.

post #4 of 11
Thread Starter 

Here's the picture...

post #5 of 11
Lookin great ! icon14.gif Now ya have me craving brisket ..... biggrin.gif
post #6 of 11

I, too, am intrigued by the paper.  I'll be watching this post hoping to learn more.  Well, I do that with pretty much every post on here!


At what temp are you smoking as I don't think I'd like the burnt paper smoke smell added to the meat.

post #7 of 11
Thread Starter 
Done after 14 hours.
Got a little darker then I would have liked, but it was pretty tasty!

First cut of the flat -


post #8 of 11
Looks delicious Ellymae...Nice smoke ring!


post #9 of 11
I'm impressed. Nice meat!
post #10 of 11

Oh man...the way the bark on the point has fractures from the muscle shrinkage...that just drives me crazy knowing how good that must have been to eat!!! Good lookin' smoke ring and bark. There must be something going on that's right with the paper on your brisket...probably gives the most noticeable results with a pit and not a vertical smoker, but hey, if it works for your rig (and it sure looks like it does) then I'd run with it, too.


Nice nailed this one, Ellymae!!!




post #11 of 11
Dang that looks good Elly, I've never heard of the paper trick but will have to look into it. Thanks for sharing the Q-view!
Edited by DanMcG - 6/1/14 at 2:05am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Up at 3:30....