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Forgive me Father, for I have wrapped! - -Brisket content - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by JDEaston View Post

That looks amazing. I too am going to try wrapping with paper this weekend on my first brisket in about a year. I can't find the brown paper that Franklin's uses but I called the butcher shop I buy most of my meat from and they told me to swing back in and they would give me some, their's is the white paper, I assume it will work fine. One question though, what temp did you pull that at? It's been so long since I've done a brisket that I cannot remember what temp I went with last time. I know it varies from 195-205, but I'm curious what temp you went with because that looks amazing after slicing.

JD, sorry for the late response. I took it to ~199*. It was between 198 and 200 in a few places.


As for wrapping, I think foil is fine if you wrap later in the cook. I don't go by temp so much as I go by color and bark formation.
post #22 of 29

a-f-o


Edited by Mauser - 4/12/16 at 8:09pm
post #23 of 29
Quote:
Originally Posted by tbrtt1 View Post


JD, sorry for the late response. I took it to ~199*. It was between 198 and 200 in a few places.


As for wrapping, I think foil is fine if you wrap later in the cook. I don't go by temp so much as I go by color and bark formation.

 

No problem, I ended up pulling mine at 193-195 and I ended up with pulled brisket, it's not suitable for slicing. I was shooting for sliced but didn't think it would become too tender to slice before at least 195-200. I was wrong, but I'm ok with that, the end product still came out amazing and makes for a great sandwich. I assume the cut of meat I got must have been more fatty than most briskets and that's why it turned into pulled brisket at that temp. As far as wrapping I ended up not wrapping it until I took it out to rest, I'll order some of the peach butchers paper and try it that way next time.

post #24 of 29
Quote:
Originally Posted by Mauser View Post
 

I have never wrapped.  The idea of using foil leaves me colder than an old fire pit - just would never consider it at all.  But I just ordered a big roll of Peach Treated Butcher Paper, so I'm gonna be trying the paper wrap soon.  The price of that Oren stuff on Amazon is just silly - why would anyone want to pay $40 for a tiny little 150' roll???  I went to Webstaurantstore.com and found a 700' roll delivered for $45!

 

The description of that paper says that it is "treated" steak paper. Not sure how it is treated, but I would be leery of wrapping something that I am going to cook in with it. 

post #25 of 29
a-f-o
Edited by Mauser - 4/12/16 at 8:06pm
post #26 of 29

I been thinking brisket for awhile now and yours look so good, I'm doing to pick up a flat for next weekend.:77: 

post #27 of 29
Quote:
Originally Posted by JCBigler View Post

Quote:
Originally Posted by Mauser View Post
 

I have never wrapped.  The idea of using foil leaves me colder than an old fire pit - just would never consider it at all.  But I just ordered a big roll of Peach Treated Butcher Paper, so I'm gonna be trying the paper wrap soon.  The price of that Oren stuff on Amazon is just silly - why would anyone want to pay $40 for a tiny little 150' roll???  I went to Webstaurantstore.com and found a 700' roll delivered for $45!

 

The description of that paper says that it is "treated" steak paper. Not sure how it is treated, but I would be leery of wrapping something that I am going to cook in with it. 


It's $29.

I think that's the stuff that Aaron Franklin uses so it's silly popular now.
post #28 of 29
Thread Starter 
Thanks to Essex, I used the link he posted and ordered some 24" pink butcher paper. Got it in and did a brisket. Works great. I also got Franklin's BBQ Manifesto. Cool read. Following some tips he has in the book.

I'll get pics of th next one.
Edited by tbrtt1 - 4/16/16 at 7:09am
post #29 of 29
Glad to be of help!😊
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