smokerpa
Full Fledged Farker
This was a complete after thought, and I haven't been able to find the answer. Today I cooked up some brisket, mac n cheese and some beans and sausage. Normal cook for football weekend.
I bought butcher paper because I love my wife and she always tells me I make a mess. I now prep everything on it and simply roll it up and toss it.
Well....today I decided to wrap the brisket in the butcher paper. Never did this before, but I knew it was something that people have recommended. I wrapped the brisket in the paper when I normally would wrap it in foil. I typically wrap for color than temp, but I would imagine my temp is somewhere around 160, as I stopped using temps about a year ago.
When I took the brisket off so that the flat could rest and for me to cut up the point and make burnt ends, my wife and I decided to sample it to make sure it was edible for company. Our expression was simultaneous and the same. It was the best brisket I have ever made. The taste was slightly different the brisket just seemed to have rendered differently I guess.
I can't explain the differences, but just that this was what I would now benchmark future cooks off of. This is the third brisket on the new cooker, all the same size, about 18lbs. I've cooked probably around 200 briskets in my life. For the past several years, my brisket has been spot on, but even my friends tasted the difference and said it was the best I ever made.
With no other differences at all in this cook vs. any other ones, what the did the butcher paper do? Or is this just something in my mind that I can't rationalize any other way.
I bought butcher paper because I love my wife and she always tells me I make a mess. I now prep everything on it and simply roll it up and toss it.
Well....today I decided to wrap the brisket in the butcher paper. Never did this before, but I knew it was something that people have recommended. I wrapped the brisket in the paper when I normally would wrap it in foil. I typically wrap for color than temp, but I would imagine my temp is somewhere around 160, as I stopped using temps about a year ago.
When I took the brisket off so that the flat could rest and for me to cut up the point and make burnt ends, my wife and I decided to sample it to make sure it was edible for company. Our expression was simultaneous and the same. It was the best brisket I have ever made. The taste was slightly different the brisket just seemed to have rendered differently I guess.
I can't explain the differences, but just that this was what I would now benchmark future cooks off of. This is the third brisket on the new cooker, all the same size, about 18lbs. I've cooked probably around 200 briskets in my life. For the past several years, my brisket has been spot on, but even my friends tasted the difference and said it was the best I ever made.
With no other differences at all in this cook vs. any other ones, what the did the butcher paper do? Or is this just something in my mind that I can't rationalize any other way.
