I am doing a brisket Saturday for family from out of town and I am going to wrap the brisket in the pink, unwaxed butchers paper. I am following Aaron Franklin's technique, inspired by the video he did comparing not wrapping, wrapping in foil, and wrapping in butchers paper.
I have wrapped pork butts in the butchers paper and I must admit the technique was rather unwieldy.
Has anyone wrapped with butchers paper and if so, could you explain in detail the technique? I will be adding 4 oz. of apple juice when I wrap
Jerod Broussard Got it, thanks. Curious as to why you don't use liquid when you wrap. I thought the liquid was to braise the meat to power through the stall.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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I bought a roll of 18 inch and a cutter, and could get it to work, but the 24 inch roll is easier. Tell me what size you have and I'll give you the technique I've settled on.
I would not add any liquid to a butcher paper wrap. The liquid becomes a brazing liquid in the foil wrap, which accelerates the cooking process. Butcher paper is that in-between naked and foil.
I'm now exclusively using butcher paper for my briskets! Have 4 BEAUTIFUL ones, the 1855 Upper choice, wet aged 6 weeks...I can't wait!
I wrap and place in a foil pan. Just easier to handle that way. Sometimes put a rack in the bottom, that keeps the brisket from sitting in its juices. And definitely do what Jerod said, let the brisket sit on the extra paper.
I wrapped with about 2-3 oz. of apple juice. Turned out really tasty and very moist Passed the "pull test" with flying colors. There was a quite a bit of juice pooled in the bottom of the butcher paper that somewhat leaked out when I transferred it to my fax cambro but all in all I was (and my guests) very happy with the finished product. I ended up laying two long sheets together and wrapped using my silicone bands I use for holding together my pork butts
I just saw the Franklin video before coming here. Excellent information. I just did my first brisket on my Weber using the Slow & Sear a week ago. 14 hour cook with no wrapping. Turned out excellent. Good bark and good flavor. I am now going to get some butcher paper and give it a whirl. I think foil is out for me from now on unless I am under the gun and time is the enemy.
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I've wrapped several in butcher paper, and, as long as they are high-quality briskets (mine were Prime or better packer briskets) I think it is ideal. Only liquid is spritzing the paper a bit. If cooking Choice, or just a flat, then I think foil may come into its own (which Franklin himself mentions). I don't find it hard, but then again I have put out a couple over-sized sheets of paper on a large table, and use insulated gloves to handle the meat. I don't expect to go back to foil unless I can't get a quality brisket. However, you do need to make sure you have plenty of bark before you start, as it is only going to get softer once you wrap. Wrapping in foil will soften the bark even faster. As someone else mentioned, per the video & experience, wrapping in paper is more-or-less in between not wrapping and foil wrapping. Timing is also interesting. Franklin says not to wrap until "way into" or "after" the stall, while many others say to wrap to help power through the stall, so YMMV!
I buy my briskets at Restaurant Depot and buy CAB briskets only. My membership at Sam's runs put next month and I am pretty sure I am going to switch to Costco because they have prime cuts
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I still do side-by-side overlapping layers on brisket, but for smaller things like pork butt a single is fine. I considered the 18", but got the 24" and I am super glad I did.
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