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Butcher paper on the Weber

Discussion in 'Beef' started by Rings Я Us, Jul 23, 2018.

  1. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Wanted to mention I had success using butcher paper on the 22" kettle.
    I wrapped a brisket and held it for 2 hours using an indirect heat method.
    My charcoal basket for the Weber kettle is the same size as the Slow and Sear. I use a water pan the size of a loaf pan just above the charcoal.
    I light 3 coals to start a minion at one end and place a regular aluminum foil drip pan up next to the charcoal basket.
    The basket takes up just under half the space of the grate above. The water pan blocks occasional flare ups .
    When a brisket is ready to wrap , it is usually 1/3 smaller and when tightly wrapped it can safely be placed on the grate away from the coals. I had no paper char or discoloration from the heat.
    Seems to have worked so far. Keep the temps under 300 and a pan over the coals to block flare ups.
    IMG_20180722_200702.jpg IMG_20180722_215610.jpg IMG_20180722_215901.jpg

    mike5051, pc farmer, gmc2003 and 6 others like this.
  2. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Cant argue with success! Looks spot on Johnny!
  3. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Probably not a good choice if your using the 2 baskets , having one on each side. :)
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great from my house!
    Nice Job.

    Rings Я Us likes this.
  5. hardcookin

    hardcookin Master of the Pit OTBS Member

    Looks prefect!!
  6. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    That's some damn fine looking beef Johnny. Definitely a success from my perspective.

  7. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Gonna have to try butcher paper on ribs sometime I guess.
  8. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

  9. Looks real good, awesome stuff.
    Rings Я Us likes this.
  10. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Hey chump, lol .Thanks . Was just a butcher paper thread but I added the brisket pics for extra content. ;)
  11. jbellard

    jbellard Smoking Fanatic

    Looking real nice. Juicy and tender. Bet it tasted good too! What kind of rub did you throw on it??
  12. That is meat porn right there!
  13. I am thinking about doing my first brisket and have been debating using butcher paper or using a foil pan so this is good timing. I just hate to mess it up as right now the cheapest full brisket I can find in Toronto is around $75 for a 15#, one place quoted me $150.
  14. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Nice job Rings, I can't say enough about the Kettles versatility.

    Point for sure.

  15. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Haha.. thanks for the likes..

    Yeah the seasoning was heavy on pepper and kosher salt. Couple teaspoons of garlic and onion powder and that was it. I normally use paprika, cumin, brown sugar and some cayenne. Didn't do it this time and that beef flavor really shines. 6 small chunks of hickory total for the first 2 loads of charcoal. Or 6 smaller chunks for 8 hours.
    I scooted all the old coals up into one corner and dumped New in to restart minions twice after the initial load of 3/4 basket. Was like 3 half or 2/3 chimneys to go 12 hours low.

    I would say the paper had more insulation against the heat and it took longer to get the meat hot after wrapping than foil would take. I ended up doing the oven for 20 minutes the last of it. 300° to take it to the end.. not long. Rested the brisket in the paper in the oven turned off for a little over an hour.
    It went from 202 down to 160 in the paper before I cut into it.. worked out good.. no cooler or 3-4 hour rest this time.
  16. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is some beautiful brisket!

    Rings Я Us likes this.
  17. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    I'm not good at being patient. I was trimming the fat cap of some skin looking fat and trying to leave an even layer as best I could.

    The fat started getting warm and I didn't put it back in the fridge.. I ended up getting a couple valleys and hills in the fat cap.. haha. It needs to be cold to get a good even top with no bald spots.

    Good news is that the brisket was just for myself and nobody knew. Hehe.
    But after its done they look better anyway. It's all good.. not to many pools of juice and uneven coloring.