Butcher Paper Question

mikerooooose · Oct 16, 2014

So I used this "kraft" paper on my last brisket cook. I already had some at the house for keeping my shop clean when working on my motorcycle, packing stuff for shipping, etc...

[ame="http://www.amazon.com/gp/product/B004NEW94O/ref=oh_aui_detailpage_o04_s02?ie=UTF8&psc=1"]Amazon.com: Boardwalk KFT24301000 Kraft Paper, 24" x 1000ft, Brown: Industrial & Scientific@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31WbDT957dL.@@AMEPARAM@@31WbDT957dL[/ame]

The brisket turned out a little dry. I just want to make sure it wasn't the paper. It's pretty absorbent and basically turned clear with all the grease that was collected on it.

What kind of butcher paper is everyone using?

DetTigersFan · Oct 16, 2014

I bought a roll of white butcher paper at GFS locally in Michigan... I'm doubting your paper is what made your brisket dry.
What was the cook like?

TexasRT · Oct 16, 2014

I used the Kraft paper once and it just fell apart when it got moist.

DetTigersFan · Oct 16, 2014

TexasRT said:
I used the Kraft paper once and it just fell apart when it got moist.

I've never used it, but that doesn't sound good...

Wampus · Oct 16, 2014

I started with a similar craft paper. It was actually a construction type paper. I also didn't like it because it really didn't hold up as well.

I doubt it was the paper that affected the moisture of the brisket you cooked.

I now use unwaxed white butcher paper from RD. They sell 18" wide rolls at most Sam's, but the stuff at RD goes all the way up to 36". I like using 30" stuff for briskets, but use the 24" (I think it is) for butts. The larger paper works well with briskets since it seems to enable tighter wrapping.

Bludawg · Oct 16, 2014

If it was dry and not crumbly it was under cooked

WHY is MY Meat Dry????

Allow me to channel my inner Alton Brown.
Critters are held together by collagen it is between the muscle fibers. Blood and plasma run through the fibers( Mostly water) Basic Laws of physics tell us that for every action there is an equal and opposite reaction. What happens when you heat up a pot of water?? When you heat it the molecules move faster and expand when they expand and volume increases until the pot Boils. The same thing happens inside the muscle fibers once the pressures is great enough( the moloclues moving rapidly from application of heat) this moisture( water Blood Plasma) is forced to the surface and along with rendering fat enters the atmosphere ( this is the Smell that make ya Hongry).
Pumping in more of a water based solution ( stocks, beer, soda, magic potions, ect) in has no effect on the moisture in the finished product as it is forced out as the fibers constrict and the pressure builds up.
Now back to the Collagen, as the collagen gets hot it undergoes a transformation and turns into gelatin it is the Gelatin that is the Moisture in the meat. God and the Critter put it there all you need to do is extract it through proper cooking. This is why under cooked briskets are DRY and Chewy

AlwaysSmokey · Oct 16, 2014

This is good stuff.
[ame="http://www.amazon.com/Pink-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_1?ie=UTF8&qid=1412265982&sr=8-1&keywords=pink+butcher+paper"]Amazon.com: Pink Butcher Paper Roll 18" X 150' in Durable Carry Tube: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51N49pjPHjL.@@AMEPARAM@@51N49pjPHjL[/ame]

Butcher Paper Question

mikerooooose

Knows what a fatty is.

DetTigersFan

is one Smokin' Farker

TexasRT

Full Fledged Farker

DetTigersFan

is one Smokin' Farker

Wampus

somebody shut me the fark up.

Bludawg

somebody shut me the fark up.

AlwaysSmokey

is Blowin Smoke!

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