Peach paper is a type of butcher paper (also know as steak paper) used to keep meats fresher for longer.
Here's a link to Peach Paper at the Web Restaurant Store:
His brisket really is the Holy Grail of BBQ. I've been smoking brisket for over 25 years and have been eating it all over the country for much longer than that... Aaron's brisket is the best that I've ever had... but I'm working on it!
I'm going to have to chime in and agree with the folks recommending the WSMs. I'm in SoCal and there are always buying opportunities on CraigsList. Check it out in your area. I just checked my local CraigsList and found the following: 22.5" - 1 @ $325 - 1 @ $300 - 1 @ $250 // 18" - 1 @ $230 - 1...
Actually the 12" A-Maze-N Tube smoker works great in both the 18" and the 22.5" WSMs for smoking cheese (ice in the water pan). It runs for about 4 hours on one load of pellets; that seems to be plenty of time for my smoked cheese. Hope this is helpful.
Great job on the Butt... and good luck on your Brisket this weekend. I tried Jeff's Smoked Brisket & Burnt Ends recipe last weekend, for a change, and found that it turned out marvelously... my friends loved it. http://goo.gl/3nkvjP
I've been smoking various cheeses in my 22.5" WSM using the A-Maze-N Tube smoker on the charcoal rack with the water pan full of ice. Great results every time. Tip: Vacuum pack the cheese immediately after smoking and let it "age" in your fridge for a few weeks before consuming; this allows the...
Just caught your post. If you haven't already pulled the trigger... go for the Stump's Smoker. It's the truly superior product. I have a good friend that cooks on the Stump's Junior. I'm so darned impressed with it that I now saving up for the Classic.
Thanks Overground. Yes, I actually did just pick up 600 pounds. The sale price here at Home Depot was $12.88 for 40 pounds. But in some parts of the country the Blue Bags get down as low as $9 for the same thing.