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TEXAS STYLE BRISKET - Page 5

post #81 of 98
Quote:
Originally Posted by gary s View Post

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/storefront/store.php?mode=showproductdetail&product=-1&link_id=-1&link_itemcode=5701&category=&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.
post #82 of 98

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.  

post #83 of 98
Thread Starter 

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

 

Gary

post #84 of 98
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
post #85 of 98
Quote:
Originally Posted by JCBigler View Post


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/storefront/store.php?mode=showproductdetail&product=-1&link_id=-1&link_itemcode=5701&category=&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

post #86 of 98

:yahoo: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.  points1.png

 

Warren

post #87 of 98
Thread Starter 

Thank you Warren

 

Gary

post #88 of 98

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

post #89 of 98
Thread Starter 

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

 

Gary

post #90 of 98
Quote:
Originally Posted by gary s View Post
 

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 !!!:drool

 

Bear

post #91 of 98
Thread Starter 

Thanks Bear.

 

Gary

post #92 of 98
Quote:
Originally Posted by JCBigler View Post
 

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

http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_3?ie=UTF8&qid=1457304339&sr=8-3&keywords=butcher+paper $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

post #93 of 98
Gary thanks for the inspiration!
grilling_smilie.gif
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.
post #94 of 98
Thread Starter 
Quote:
Originally Posted by GrizSmoker View Post

Gary thanks for the inspiration!
grilling_smilie.gif
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

post #95 of 98
Quote:
Originally Posted by Froman524 View Post

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.
post #96 of 98
Quote:
Originally Posted by Froman524 View Post
 

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?

post #97 of 98

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

post #98 of 98
Thread Starter 

That should last a while.

 

Gary

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