TEXAS STYLE BRISKET

jcbigler · Mar 18, 2016

gary s said:
Hey thanks, I'll put their name in my Outlook How much was the 24 inch ? that is what I have

Gary

Doesn't look like they have a 24" roll available, at least not currently. Here's the link for the 18"

https://store.supplize.com/inet/sto...gory=&department=A0&class=A04&fineline=AA0402

I'd buy a 1000' roll, but my wife already thinks I'm off my rocker for ordering the 150' roll of butcher paper. I'll keep checking and see if they have a 24" roll. Though, I don't know where I would store it.

unclepopo · Mar 18, 2016

Looks great.

I wrapped my first brisket in butcher paper last year and absolutely loved it. I did three briskets and had friends over and had no left overs since they were taking as much as they could home. I will never put another brisket in foil.

gary s · Mar 18, 2016

You Kinda get Hooked on the Paper, I've been using it for years.

Gary

docho11idaze · Mar 19, 2016

Alright so quuck question, i have a masterbuikt 30" propane....any reccomendations for cutting a whole brikset pre smoke to fit it in my smoke? ie: direct in half, cut it here not there etc

bdskelly · Mar 20, 2016

JCBigler said:
Doesn't look like they have a 24" roll available, at least not currently. Here's the link for the 18"

https://store.supplize.com/inet/sto...gory=&department=A0&class=A04&fineline=AA0402

I'd buy a 1000' roll, but my wife already thinks I'm off my rocker for ordering the 150' roll of butcher paper. I'll keep checking and see if they have a 24" roll. Though, I don't know where I would store it.

Thanks for the link! Gary... Hey Road trip! b

HalfSmoked · Mar 28, 2016

Great looking brisket Gary thanks for the PM sorry I was out of town. As they say to each their own I never wrap anything don't know why just my way. Question on the salt I most always only use kosher salt lower sodium again just my way. I do prime ribs with just salt and pepper.

Warren

gary s · Mar 28, 2016

Thank you Warren

Gary

sauced · Jun 17, 2016

Everything looks delicious.....great job!!

gary s · Aug 22, 2016

Thanks Sauced, if it stops raining I'm ready to do another one.

Gary

Bearcarver · Aug 22, 2016

gary s said:
Thanks Sauced, if it stops raining I'm ready to do another one.

Gary

Not raining up here!!

Shoot up here & make a Brisket !!

I think I'm wearing a path to this Thread, just to sneak peeks at this Brisket !!!

Bear

gary s · Aug 23, 2016

Thanks Bear.

Gary

froman524 · Sep 6, 2016

JCBigler said:
For anyone who is interested, you can buy the pink butcher paper on Amazon:

$30 for an 18" wide and 150' long roll.

They also have 24" wide for $40.

Easiest way to find it is to just buy it online. It's food grade and non-coated. I found out the hard way that most butcher shops use "freezer paper" which has one side coated with wax.

I just did a brisket with some butcher paper that I got at the meat counter for free, it had wax on one side, but it turned out pretty well, didn't notice any adverse effects of the wax. What is the impact of wax vs. no-wax?

Thanks

grizsmoker · Sep 14, 2016

Gary thanks for the inspiration!
:grilling_smilie:
After reading your post I am attempting my first brisket this Saturday. I got my roll of pink butcher paper delivered today and going to pick out a nice packer tomorrow.

I noticed you mentioned you did not have a lot of time to let the meat rest on this smoke. In a perfect world what length of rest do you recommend?

Thanks again for sharing your knowledge and experience. I'll let you know how it goes.

gary s · Sep 15, 2016

GrizSmoker said:
Gary thanks for the inspiration!

After reading your post I am attempting my first brisket this Saturday. I got my roll of pink butcher paper delivered today and going to pick out a nice packer tomorrow.

I noticed you mentioned you did not have a lot of time to let the meat rest on this smoke. In a perfect world what length of rest do you recommend?

Thanks again for sharing your knowledge and experience. I'll let you know how it goes.

Kinda like any meat it needs time for the juices to be re-absorbed I try to let mine rest covered in a couple of towels for at least 30 min.

Got a 21 pounder on right now and 5 racks of baby backs go on later (All this is for a friend)

Gary

tbrtt1 · Sep 15, 2016

Froman524 said:
I just did a brisket with some butcher paper that I got at the meat counter for free, it had wax on one side, but it turned out pretty well, didn't notice any adverse effects of the wax. What is the impact of wax vs. no-wax?

Thanks

It's probably best to avoid waxed paper in general, but the idea of butcher paper is that it lets the meat "breathe" a little, whereas foil is watertight. The waxed paper may work more like foil than the regular butcher paper.

Can't back up any science behind the butcher paper vs foil, but in my experience the paper still helps retain moisture but doesn't't affect the bark quite as much. Aaron Franklin thinks paper makes the brisket a little less " pot roasty" than foil does.

jcbigler · Sep 18, 2016

Froman524 said:
I just did a brisket with some butcher paper that I got at the meat counter for free, it had wax on one side, but it turned out pretty well, didn't notice any adverse effects of the wax. What is the impact of wax vs. no-wax?

Thanks

Wax melts under heat. Do you want to eat a brisket covered with wax?

76lowandslow · Sep 25, 2016

I bought butcher paper at uline.com, $46 for 1,100 linear feet. That should last me for a good while!

gary s · Sep 26, 2016

That should last a while.

Gary

hoity toit · Aug 12, 2019

nice job !

TEXAS STYLE BRISKET

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