Butcher paper on the Weber

[Rings Я Us]

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.

 

[browneyesvictim]

Cant argue with success! Looks spot on Johnny!

 

[Rings Я Us]

Cant argue with success! Looks spot on Johnny!

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

 

[Bearcarver]

Looks Great from my house!
Nice Job.
Like.

Bear

 

[hardcookin]

Looks prefect!!

 

[RiversideSm0ker]

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

George

 

[Rings Я Us]

Looks prefect!!

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

George

Gonna have to try butcher paper on ribs sometime I guess.

 

[Rings Я Us]

 

[Charcoal Chump]

Looks real good, awesome stuff.

 

[Rings Я Us]

Looks real good, awesome stuff.

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

 

[jbellard]

Looking real nice. Juicy and tender. Bet it tasted good too! What kind of rub did you throw on it??

 

[Berettaclayshooter]

That is meat porn right there!

 

[Charcoal Chump]

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.

 

[gmc2003]

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

Point for sure.

Chris

 

[Rings Я Us]

Looking real nice. Juicy and tender. Bet it tasted good too! What kind of rub did you throw on it??

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.

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

Point for sure.

Chris

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.

 

[mike5051]

That is some beautiful brisket!

Mike

 

[Rings Я Us]

That is some beautiful brisket!

Mike

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.