Butcher paper vs foiling

[sonofasmoker]

1500'!?!? Let me see that reel hahaha. Where did you get that from?

 

[lemans]

Uline

 

[stickyfingers]

So, my thought is; we know BP provides a better bark.

Personally, I inject butts the night before, smoke until it hits 160, then place in a foil pan, cover with foil and cook until 200 and rest.

So, why not inject the night before, smoke to 160, then wrap in BP and place it in a foil pan cook to 200 and rest? Bark has to improve.

(ya, I know....before you say it....for now, I'm over 16 hour smokes) 

 

[noboundaries]

I used to wrap butts and briskets in foil just to speed things up. Once wrapped in foil you are steaming the meat, even without adding liquid. The steam softens the bark.

IMO, BP distributes the chamber heat more evenly without making a steam seal. Any steam would easily escape, maintaining the bark.

 

[archrmike]

I have always used foil after about 2/3 of the process being done and add some beef broth. I wrap the brisket in at least 5 layers of heavy duty foil to finish. I have not had an issue with the bark getting soft or mushy or coming off this way. After the brisket rests the bark is perfect. I too want to try wrapping in butcher paper due to the success Franklin's BBQ has. The one issue I have with that is that the best brisket sandwich I have ever had is made the day after I finish smoking the brisket. I save the juices from the foil, take off the fat and make Au Jus from that for an incredible smoked brisket french dip sandwich. 

I have not had Franklin's brisket as when I do visit Texas I am not willing to spend 4 hours in line to try it. The best brisket I have had so far is from Kruez Market in Lockhart, no waiting involved during the week. 

 

[lemans]

My nephew when to Franklin and said my brisket is better . What a compliment

 

[stickyfingers]

My nephew when to Franklin and said my brisket is better . What a compliment

That is quit the compliment, congrats!

 

[robin h]

I have heard that the foil leaches into your food when cooking with it. So I have gone to oven bags. I put my ribs in them all the time. They also trap moisture really well. They only problem is to put a 10lb brisket in one I don't know if it would fit. I will have to try I guess. But you can go to 400 or 450f with them. 

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• robin h
• Jun 5, 2017

 

[jjcreole]

For some time, I have been finishing pork shoulders in a stainless steel pot to make'em fall apart & remain moist. After wrapping a pork shoulder with unwaxed, pink, butcher's paper for the 1st time, I'm sold! Nice bark, meat was VERY tender, & very little grease vs. the stainless pot method. Ribs turned out better with the unwaxed, pink, butchers paper too.

 

[Rings Я Us]

For some time, I have been finishing pork shoulders in a stainless steel pot to make'em fall apart & remain moist. After wrapping a pork shoulder with unwaxed, pink, butcher's paper for the 1st time, I'm sold! Nice bark, meat was VERY tender, & very little grease vs. the stainless pot method. Ribs turned out better with the unwaxed, pink, butchers paper too.

Cherry/apple wood smoked stainless steel pot

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• Rings Я Us
• Sep 5, 2017

Maybe I can lick that pot and taste wood.. then be called a "dirty pot licker". [emoji]129300[/emoji]