I'll give it a try. I smoked ribs yesterday, so I'll be up for a brisket soon.
Paul via phone > On Jun 20, 2016, at 12:52 PM, Gonz <[email protected]> wrote: > > 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. -- 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.
