What the butcher paper does is allow some smoke to still get through and continue flavoring the meat, while allowing just a little bit of moisture to get out and keep a lot of it in. The tight contact with the meat means also that the juices, including the beef fat, are kept in while it continues to cook. I keep the whole thing at 225-235 the whole time (some variance due to the addition of new logs) and wrap it when it reaches about 165 or so internal. I take it out when it reaches about 202-204 (it can vary a lot throughout the meat so its better to aim low to avoid drying it out). I found that the butcher paper gives just the right amount of tenderness while giving the meat max bark quality and internal flavor. The foil/tight wrap method produced excellent and tender brisket (you can cut it with a spoon), but it was too mushy and did not have the rich flavor (to me) that the additional pit time afforded, even though it was wrapped. I wrap the brisket in about 3 - 4 turns of a big roll of butcher paper that I bought through Amazon and I still have a bunch left.
On Mon, Jun 20, 2016 at 11:40 AM, Paul Stenquist <[email protected]> wrote: > When smoking brisket I use an aluminum baking pan for the crutch, which, in > my case, is basically a braise to finish it off. I go from smoke to the > crutch when the internal temp hits 160. I put about half an inch of stock in > the bottom of the pan and seal it very tightly, then continue at 225 until > the brisket reaches 205. I then turn the temp down to 180 and give it a > couple of hours more. I would think it’s hard to get a good seal with butcher > paper. > > >> On Jun 20, 2016, at 12:30 PM, Gonz <[email protected]> wrote: >> >> I do agree with Franklin's though that a butcher paper "crutch" beats >> all other methods. I've tried foil, oven, etc. and the butcher paper >> wrap is perfect for the end of the cook in the pit. >> >> >> On Mon, Jun 20, 2016 at 11:27 AM, Gonz <[email protected]> wrote: >>> I had a highly skilled welder build mine to my specs, having been >>> barbequeing all my life and tweaking designs and ideas. Too keep the >>> temp steady, get the perfect smoke flow and accommodate a good post >>> oak fire while allowing the pit to be mobile (its on a trailer), the >>> ideal design turned out to be a 9 ft main chamber with a 3 ft offset >>> firebox. I've had many a brisket around these parts, including the >>> famous "Franklins", and no mass produced brisket beats one cooked >>> individually with lots of TLC. >>> >>> >>> On Sun, Jun 19, 2016 at 11:16 PM, Paul Stenquist <[email protected]> >>> wrote: >>>> I have a Traeger Texas Pro. It's a wood pellet smoker with thermostat temp >>>> control and thermocouples to monitor meat temp. It's pretty much idiot >>>> proof, so even I can do it. It was about $1000, but well worth it. >>>> >>>> Paul via phone >>>> >>>> >>>> >>>> Paul via phone >>>>>> On Jun 20, 2016, at 12:11 AM, Bill <[email protected]> wrote: >>>>>> >>>>>> On 6/19/2016 10:08 PM, Paul Stenquist wrote: >>>>>> I smoke brisket right here in Michigan. Twelve hours in the smoker >>>>>> plus the "Texas Crutch." The crutch is critical to great brisket. >>>>>> I've had brisket in Dallas, Midland and Austin. Mine is better: more >>>>>> tender and juicier. That's barbecue. >>>>>> >>>>>> Ribeyes on the grill can be fantastic, and nothing is better than >>>>>> wagyu. But it's not barbecue. It's grilling. Both good, but much >>>>>> different. >>>>> >>>>> One of my plans for the near future is to invest in a decent smoker. >>>>> >>>>> -- >>>>> PDML Pentax-Discuss Mail List >>>>> [email protected] >>>>> http://pdml.net/mailman/listinfo/pdml_pdml.net >>>>> to UNSUBSCRIBE from the PDML, please visit the link directly above and >>>>> follow the directions. >>>> >>>> -- >>>> PDML Pentax-Discuss Mail List >>>> [email protected] >>>> http://pdml.net/mailman/listinfo/pdml_pdml.net >>>> to UNSUBSCRIBE from the PDML, please visit the link directly above and >>>> follow the directions. >>> >>> >>> >>> -- >>> -- Reduce your Government Footprint >> >> >> >> -- >> -- Reduce your Government Footprint >> >> -- >> PDML Pentax-Discuss Mail List >> [email protected] >> http://pdml.net/mailman/listinfo/pdml_pdml.net >> to UNSUBSCRIBE from the PDML, please visit the link directly above and >> follow the directions. > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- -- Reduce your Government Footprint -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
