Butcher paper question

[DoubleBull]

Oh c'mon now, that's some Bullsh!t.
Paper is superior to foil for anything but straight up braising.
Just my $0.02.

Pun on your Nick not intended.

Dunno...guess we can agree to disagree. I have a nice big roll that does not get used anymore. My experience is there is not much gained from its use other than being a bit more messy. Granted I am not able to source much more than select grade brisky, the odd choice grade mixed in the pile in my local.

We have all read Mr.Franklin's book and want to follow his example but we may keep in mind he is most likely sourcing a better quality product with good marbling that is a bit more forgiving and benefits more readily to the butcher paper method. I have seen this opinion expressed elsewhere and I happen to agree. With leaner select brisket foil has just worked better for me for a better overall product. When I can get a quality choice specimen I prefer to not wrap at all. Straight dope from my humble experiences gents. B.S. for one, gospel for another. Ain't America great!

 

[chilerelleno]

No, not everyone has read Franklin's books or want to follow his example.
You're right on two things though,
Franklin sources a better product, only Prime brisket.
And America is great.

I think the gist of the matter is that you're stuck on brisket.
Paper and foil are used for much more than just brisket.
Foil does have it uses where it does a much better job than paper.
But when it comes to wrapping Q in general, paper produces a better finished product.

Again, just my $0.02

 

[DoubleBull]

No not everyone has read Mr. Franklin's manifesto true.. but those that have fell in the love with the idea and it became more prevalent, me being one of them. Fact. It just was not the be all end all for me. My point is one size does not fit all. But you are no doubt right and I am unequivocally wrong. I just don't agree. Next....

 

[Little-m]

What I do is go to my butcher store, and buy a few steaks and things, and they are always happy to throw in a few feet of butcher paper (I dont get the big pieces of meat there). It's really an excuse to go splurge on some good steaks.

This. They would probably sell you a roll for cheaper than what you can get it retail. I buy rolls of butcher string from mine for a lower price.

 

[foamheart]

IMHO I its all about experimentation. You have your way but then see someone else's and you know you have to try it...LOL Thats why most of us are here. I never used foil or paper, nor did my Pop nor his I am sure. Then I came here and tried foil. What a novel idea to hold that moisture in and it really was a different beef critter. What you gave up in bark was replaced in easier moisture retention. Then can paper, It was the middle ground. Paper works with the grease in the beef critter. Its porous to an extent and allows some steam to escape while retains some also. Its like the different weights on Momma's pressure cooker. You still lose some of that great bark, not as much as with foil, but you make up for it with the increased moisture.

You should try them all earnestly, to get a great beef critter of each, and make your own decision. Personally I like the idea of having to smoke that many to understand enough to chose my favorite but also to have all three in my smoking arsonal for variation.

Just to really throw a monkey wrench in the gears here,I personally also it depends more on which smoking method is employed. Electric or fire breathers. Electrics are a moist heat where as a fire breather is really dry. So you can see why the difference might be advantageous to know.

But to each is own. I still use brown paper bags which are free if I feel like playing around. If you inject or like me, marinate also makes a difference. Look at all the good reasons to tell the family that you really need to smoke more!

 

[SlowmotionQue]

I've used pink butcher paper and foil.

My findings are that for brisket, ribs and pork shoulder, pink butcher paper gives me a better and more firm bark.

I've found that for ribs, foil, apple juice, brown sugar and butter, gives me better pullback from bone edges for good looking ribs, but the bark is softer which is what one would expect to see with braising using foil.

I solve this by searing ribs after removing them from the foil wrap. Or just wrapping with butcher paper and compromising on the pullback.

FWIW, just me, and I am by no means an expert, but personally, I've gotten completely away from briskets unless they are prime. I won't buy a brisket unless it's a prime brisket, and I usually get them at Sams Club.

Much of the success or failure when it comes to brisket, IMO, and at least in my hands, rest very heavily on the piece of meat that I start with.

When I do a Choice brisket, I can just about guarantee that the flat is going to be dryer and tougher than I want it to be, no matter what I do.

I've done briskets and wrapped them in foil, but again, foil tends to soften the bark a bit much for my tastes.

 

[hardcookin]

I bought some white butcher paper at Sams for under $20.00 about 7 years ago. That roll of butcher paper will out last me.