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Foil or not foil or brown butcher paper?

post #1 of 48
Thread Starter 

:grilling_smilie:  I know a lot of what we do is personal preference and as long as its what you like that's fine. My question is why do you do it the way you do and why? I've seen on here where some do this way then they change and do it another and swear that its the better way to do it. Not looking for knock down drag out comments just why you do it that way maybe you feel better flavor or not as dry etc.

post #2 of 48

Straight Smokin' gives the most flavor but takes time and fuel. Foiling cuts down on cook time and tendrizes more but without doing the dance of smoking-foiling-unwrap and smoke some more, you loose some Bark texture. Paper is kind of a compromise. Has " some " of the speed advantage of foiling but also let's more smoke in with only some bark softening. No one BEST way to do it. What you use depends on how much Time you have to spend cookin and the Attributes of Q you value most...JJ

post #3 of 48
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Straight Smokin' gives the most flavor but takes time and fuel. Foiling cuts down on cook time and tendrizes more but without doing the dance of smoking-foiling-unwrap and smoke some more, you loose some Bark texture. Paper is kind of a compromise. Has " some " of the speed advantage of foiling but also let's more smoke in with only some bark softening. No one BEST way to do it. What you use depends on how much Time you have to spend cookin and the Attributes of Q you value most...JJ

 

 

Thanks for the reply JJ I personally never wrap anything just my way.

 

Warren

post #4 of 48

Awwwww....

 

 

The $50,000 question... :confused:

post #5 of 48

Your going to get a lot of opinions on this.

 

My advice is to try them all & decide what is best for you & your family!

 

Al

post #6 of 48
Thread Starter 

Thanks sfprankster and Al for looking like I said I never wrap just wanted to see others comments.

 

Warren

post #7 of 48

I just a delivery of pink butcher paper I bought off Amazon. I've tried foiling both ribs and briskets but the bark turned out way too soft. I don't like totally naked smoking (the meat I mean) because the bark turns out to thick for my family's tastes. I'm Goldilocks hoping that Baby Bear's pink butcher paper wrap turns out to be just right.

post #8 of 48
Since i have been using my lang i dont wrap anything. I found this good until i decided to to tinker with a rack of babies. Made fotb ribs without mushy overcooked ribs. Since i now have a family member with dentures i will do this more often. Tomorrow im doing a brisket and im going to use parchment paper. Otherwise for pork chicken etc no wrap for the sizzle adv of my smoker. If i use my wsm bullet i would wrap as normal. (165 IT)

I have only wrapped in paper once before and i didnt do well cooking the brisket ( undercooked dry and tough) im trying again to see how i like the results.

Happy Smoking,
phatbac(Aaron)
post #9 of 48
I do use both ways, a lot depends on the temp I am smoking @. And the amount of meat I am Smoking.

JJ had an excellent post.
post #10 of 48

Just got a delivery of 24"x150' pink butcher paper today from Amazon. Never liked the results of foiling. Smoking pork ribs or beef brisket results in heavier and rougher bark than my family likes. Looking forward to trying out the paper in my MES 30.

post #11 of 48
Quote:
Originally Posted by HalfSmoked View Post
 

:grilling_smilie:  I know a lot of what we do is personal preference and as long as its what you like that's fine. My question is why do you do it the way you do and why? I've seen on here where some do this way then they change and do it another and swear that its the better way to do it. Not looking for knock down drag out comments just why you do it that way maybe you feel better flavor or not as dry etc.

Hi, Warren I am like you,  I don't foil unless I have to . Several weeks ago da Ricksta and I had this same conversation. I sent him a link where Aaron Franklin smoked 3 biscuits and he and another chef checked them out It was informative. Jted

 

 https://www.youtube.com/watch?v=lnRRDSYgdmw 

post #12 of 48
We like to foil a bit, especially with ribs. We both like FOTB ribs and really aren't that enthused about bark (tired old teeth). I'm thinking about ordering some pink paper for brisket..
Dan
post #13 of 48


I hadn't watched this video before so catching up now. I just bought a 14 lb. USDA prime whole brisket packer from Costco yesterday. My plan is to slice the half with the point off and smoke that using the butcher paper I just got. I wish I had to ET-733s because that's what's preventing me from smoking both the point and the flat on two separate racks since I only have two probes. A send Maverick will be on my birthday presents wishlist at the end of the year. Anway, I plan to smoke the flat naked when its time comes in my MES 30. In any event I'm done with foiling.

post #14 of 48
Would the white paper the butchers use work for wrapping a brisket?
post #15 of 48
Quote:
Originally Posted by r2 Builders View Post

Would the white paper the butchers use work for wrapping a brisket?
I don't think so. Go with the pink stuff.
post #16 of 48
post #17 of 48
That's what I thought.
Thanks for the feedback.
I did see one post that said paper from a brown paper bag might work.
What do you think on that?
I guess I am trying to avoid buying a massive roll of butcher paper.
post #18 of 48
Quote:
Originally Posted by r2 Builders View Post

Would the white paper the butchers use work for wrapping a brisket?


The white stuff has an inner plastic lining. That's why the pink paper is preferable, pal. (Just keeping my alliteration theme going.  :icon_lol:)

 

r2 Builders, I don't see why a regular paper bag wouldn't work other than it might not be "food" quality, whatever that designation means for wrapping meat in a smoker. The butcher paper I bought off Amazon didn't really absorb the brisket juices any better, which was really not much at all. Wrapping a brisket really serves just to goose it a bit more quickly past the stall, and to protect the bark if you're Aaron Franklin and slinging briskets across a hot grill half-a-day long, every day. I like to finish my briskets unwrapped to firm up the bark to the texture I want when the brisket's done.

 

I paid a total of $53 for my butcher off Amazon. It may appear pricey but it's a 24" x 150' roll and will last me quite a few years since I won't be using it a lot.


Edited by daRicksta - 11/21/16 at 5:35pm
post #19 of 48
I got mine from Amazon as well. 18"x150' was around $35. They were out of stock on 24" at the time. Works for me since only use it for briskets and I do the smaller ones so it should last for a while. You'll notice they call it Peach a lot of places.
post #20 of 48
That was a lot of feedback thanks all!
I was reading Steven Raichlen book "Project Smoke" and in his brisket recipe at a certain temperature he wraps in butcher paper.
So I thought I would give it a try.
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