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- Album: My turn to do a brisket
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- Album: My turn to do a brisket
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JULY 5th BRISKET (Better Late Than Never)
That's actually very encouraging, parchment paper is easy to get and comes in small sizes. I'll try it next time. Thanks JP for letting me know where you found butcher paper, I'll have a friend who has a membership stop in there. -
JULY 5th BRISKET (Better Late Than Never)
You're right Dirtsailor, they do have parchment paper, actually lots of it. Thought about trying it but wasn't sure how it would do. And the price I mentioned of $60 plus does include the shipping, actual paper is around $35 a roll best I can tell. -
LET'S TALK BRISKET!!
Yes there is quite a debate on using foil or not. Lately I've been using it as it has helped overcome some other problems I have, such as irregular temperatures and too dry briskets. The following link for those who haven't seen it Franklin cooks 3 briskets, 1 with foil, 1 with butcher paper... -
JULY 5th BRISKET (Better Late Than Never)
Just a heads up for those wanting to use butcher paper, it isn't as easy to find as I expected. Tried the local grocery stores and they don't sell it, ended up asking the guys at the meat counter and they gave me some of theirs. Its not the best as it has one side slick. I searched and it... -
1st Brisket Help?!?!
I really like cooking with numbers, 200 degrees, 1 to 1.5 hr per pound,etc. May not be perfect but it gives me something to shoot for. I'm sure probing has its advantages as I'm learning every brisket really is different. -
Why is Franklin BBQ in austin so good?
I had Snow's at the Texas Monthly barbecue fest in Austin. It was very good and I did see Tootsie there, from what I hear it is actually better when they are back in their place in Lexington. Franklin's booth was too crowded and I was hungry, the best I had at the festival was from Pecan Lodge.- aggie94
- Post #152
- Forum: BBQ Restaurant Reviews
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Need a bit of help
I think the latest pots available have slightly different shapes than they use to (I know the Vasconia does). I used an Imusa without attaching the lid to the bottom and I think it fits good anyway. As far as terra cotta I would go with the one that looks more natural. -
19 LB Packer for Saturday
Several weeks back I cooked a 10 pounder, I split it in half and it took 7 hours cooking. A week later I cooked one a couple pounds heavier, I split it in half and was expecting it to take an hour longer but it took me 12 hours cooking to get it up to the temperature I wanted. Pretty much... -
Using fat trimmings as injection for brisket?
Never thought of it, kind of like collagen injections for a brisket. You could also probably use what dripped out of one brisket, freeze it till you cook again and reuse it. -
JULY 5th BRISKET (Better Late Than Never)
That's what my briskets want to look like when they grow up, great job! How do you like wrapping in butcher paper? -
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4th of July Brisket (USA)
Sliced you can see how nice that bark is. Brisket aren't easy to cook, but they do get better with practice. -
First Brisket on 4th of July?? Sure why not
I think you are being too hard on your grading. It looks good, tender briskets were always something I struggled with and this is your first. I never could determine if I was under cooking them or over cooking them. -
Brisket done early... Need quick advice!
Your picture makes me very hungry. Those burnt ends and a piece of toast would make a great breakfast!
