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Switched from foil to peach paper

cheflusk420

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Joined Nov 5, 2020
Finally switched over to peach paper for our briskets. Been doing them on tbt Myron Mixon till I hit about 160 then finishing them in our oven inside at 250 till done. Those were being wrapped in foil. Now that I have peach paper I realize it will take longer in the oven correct ? Any tips or tricks out there for a newly converted peach paper lover
 

thirdeye

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The seal on paper is not as tight, so yes your tender time is a little longer, but the bark is better. For sure put the wrapped brisket on a tray if you finish in the oven. And if you have 'convection setting' I would use that.

I live at 5400' elevation (water boils at 203° at my house) so paper does not work as well on the big meats as foil does. At a lower elevation you can get a higher temp inside a paper pouch. Be sure and report back with your findings.
 

cheflusk420

Newbie
23
8
Joined Nov 5, 2020
The seal on paper is not as tight, so yes your tender time is a little longer, but the bark is better. For sure put the wrapped brisket on a tray if you finish in the oven. And if you have 'convection setting' I would use that.

I live at 5400' elevation (water boils at 203° at my house) so paper does not work as well on the big meats as foil does. At a lower elevation you can get a higher temp inside a paper pouch. Be sure and report back with your findings.
Will do unfortunately I have to use our conventional oven as our convection is awaiting some new parts for correct and accurate temp settings. Thanks
 

jmusser

Smoking Fanatic
353
391
Joined Jan 11, 2020
The seal on paper is not as tight, so yes your tender time is a little longer, but the bark is better. For sure put the wrapped brisket on a tray if you finish in the oven. And if you have 'convection setting' I would use that.

I live at 5400' elevation (water boils at 203° at my house) so paper does not work as well on the big meats as foil does. At a lower elevation you can get a higher temp inside a paper pouch. Be sure and report back with your findings.
That is very interesting. Remember seeing the boil stuff, never thought of steam temps.
 

chopsaw

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Finally switched over to peach paper for our briskets. Been doing them on tbt Myron Mixon till I hit about 160 then finishing them in our oven inside at 250 till done. Those were being wrapped in foil. Now that I have peach paper I realize it will take longer in the oven correct ? Any tips or tricks out there for a newly converted peach paper lover
I've done both . I like the paper the best . I don't notice a big difference in time .
 

cheflusk420

Newbie
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8
Joined Nov 5, 2020
I've done both . I like the paper the best . I don't notice a big difference in time .
Shit. My time has extended by quite a bit. Might have the oven a tad low but they were in tbt stall for a good while. Hoping for good results. I found foil to be quicker on the second cook
 

chopsaw

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I wrap mine around 180 . Run the oven at 225 . Maybe the higher temp wrap makes the difference .
 

912smoker

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Joined Nov 29, 2020
Switched to paper a couple of months ago (when I found some locally) and won't go back. Night and day difference with bark ! And was really surprised with the amount of moisture it can hold.
Only thing I"m having to get use to is probing thru the paper. It's a lot tougher than the foil
 

Chasdev

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Joined Jan 18, 2020
Good luck getting your convection oven to work at the correct temps.
I've bought two new electric ovens in the last 7 years and the temp accuracy in both (Sears elite and GE) are way off.
Replacing the temp sensor bulbs and adjusting/tinkering with the software settings failed to make them cook at the temps displayed on the control panel.
 

MJB05615

Master of the Pit
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Joined May 12, 2018
I switched to the Paper 2 years ago and never looked back. Before it I got no bark, after starting it, I got excellent bark. Please keep us posted.
 

edmonds

Fire Starter
43
112
Joined Dec 6, 2020
And was really surprised with the amount of moisture it can hold.
Only thing I"m having to get use to is probing thru the paper. It's a lot tougher than the foil
Yea, the probe thru the paper. Makes it harder to feel.
I usually wrap about 155-160 just as it enters the stall.
Make sure you wrap tight.
 

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