Butcher Paper Brisket - Take 2

[ptpalms]

Well, I had a slight freezer problem, and ended up w/ some flats that had to be cooked.  Normally I do packers because my flats dry out by themselves. 

Tried a little something different this time. 
I put them in full size pans, uncovered, w/ a grate in the bottom.  I then put some concentrated au jus in the bottom until it was about an 1/8" below the grates. 

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• ptpalms
• Mar 26, 2013

Popped them in the FEC100 at 6:00am at about 226*.  Used Lousiana Grills competition blend pellets in the hopper and BBQ Delight Cherry in the Amazin Tube smoker. 

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• ptpalms
• Mar 26, 2013

After about 9hrs, IT averaged 165*.  Pulled them out to wrap in butcher paper.  Had a beautiful rich dark color. 

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• ptpalms
• Mar 26, 2013

One alibi:  after 6hrs, I added about 28oz of more water to the pans because it had evaporated down to about 1/8" in the bottom of the pans.

 

[ptpalms]

Double wrapped them in paper.  I had non-coated parchment paper leftover from the last cook, so I went ahead and used it.

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• ptpalms
• Mar 26, 2013

 
Back in the FEC100 w/ the temp cranked up to 276* for about 3 more hours until they hit 205* IT.

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• ptpalms
• Mar 26, 2013

After resting in a cooler for 2.5hrs, it was time to unwrap. 

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• ptpalms
• Mar 26, 2013

 

[ptpalms]

Started slicing it up real thin w/ a slicing knife.  I was gonna drag out the meat slicer, but I still got 1/8" slices. 

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• ptpalms
• Mar 26, 2013

I got a really nice deep red smoke ring on all sides this time.  BBQ Delight Cherry and the Amazin Tube Smoker do a darn good job. 

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• ptpalms
• Mar 26, 2013

 

[ptpalms]

Toasted up some French rolls, added a little Wisconson swiss cheese, and about 4 slices of tasty brisket! 

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• ptpalms
• Mar 26, 2013

Added some curly fries... 

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• ptpalms
• Mar 26, 2013

Added a little bowl of au jus from the pans... 

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• ptpalms
• Mar 26, 2013

Served up w/ a little Cali Cab and there ya have a tasty French dip butcher paper brisket sandwich! 

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• ptpalms
• Mar 26, 2013

I normally have terribly dry flats when cooked separate from the point, but this really kept it moist, while giving me a nice bark and excellent smoke ring. 

 

[daveomak]

Nice job on the brisket.....  Looks good.... Nice and moist...   That is a dinner I would eat any day....  

Dave

 

[Bearcarver]

Looks Great!!!

Excellent post!!!

Thanks for sharing,

Bear

 

[bruno994]

Looks great. 

 

[bear55]

Butcher paper, I would hve never thouht of that, foil yes, paper no. Well done.

 

[dward51]

Never thought of butcher paper either.  I think I will give this a try next time I do brisket.

Thanks

 

[dirtsailor2003]

Tasty looking brisket! There are several recipes that I do in the Dutch oven where the meat is wrapped in parchment paper. Always produces a nice moist product. Makes me wonder if you really needed the liquid in the pans, just a thought.

 

[show me smoke]

What is the advantage of the paper vs the foil?

 

[smokinclt]

Looks very nice. I have to try the butcher paper one of these days. Nice process as well. I personally hate the flat only briskets because they always need extra work for moisture. This looks like the perfect method.

Doug

 

[show me smoke]

I also struggle with just flats...they are way easy to over cook and like said above dry out quickly.

 

[ptpalms]

Foil won't breathe like the paper and your brisket 1) won't have the good bark & will be mushy 2) will turn out like a roast.
I only foil in a foil pan if I am making chopped brisket.
The liquid in the pan 1) helps with flats that have hardly any fat & tend to dry out and 2) provides me with some crazy tasty au jus!

 

[DanMcG]

Looks great! thanks for sharing it.

 

[05sprcrw]

Looks fantastic I am going to have to try a butcher paper brisket one of these cooks.

 

[show me smoke]

Foil won't breathe like the paper and your brisket 1) won't have the good bark & will be mushy 2) will turn out like a roast.
I only foil in a foil pan if I am making chopped brisket.
The liquid in the pan 1) helps with flats that have hardly any fat & tend to dry out and 2) provides me with some crazy tasty au jus!

are you adding any liquid to the paper brisket?

 

[humdinger]

Wow, that looks great! Thanks for the pics. Always helps when deciding to try a new technique out.

 

[zahlgren]

 

[ptpalms]

are you adding any liquid to the paper brisket?

Not this time. You could add a couple ounces of the drippings...