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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-17-2013, 11:46 PM   #31
JS-TX
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Quote:
Originally Posted by garzanium View Post
I took my first trip down there this weekend and got to talk to him about brisket. he told me he uses prime choice straight from kansas.

one thing i noticed was his butcher paper was completely soaked in fat vs what my brisket looks like when its done.I asked if he spritz and he said nooo. he attributed this to the quality of the brisket.
He's still fat side up when he wraps, that may make a difference too.
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Unread 07-18-2013, 07:47 AM   #32
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This reminds me of a thread I started several months ago that went into this topic pretty indepth. I was re-reading it last night because I'm getting ready to try my next brisket cook this weekend. Some really good tips in here - esp the post from Daniel Delaney outlining his method:

http://www.bbq-brethren.com/forum/sh...d.php?t=153381
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Unread 07-18-2013, 08:26 AM   #33
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Quote:
Originally Posted by hockeyfox View Post
I still use an internal thermometer...not as an end game, but it gives me an idea as to when I need to start babysitting it.
Same here. Temp gets you close, and go by feel after that.
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Unread 07-18-2013, 10:34 AM   #34
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Quote:
Originally Posted by Bludawg View Post
I Know that his resturant pits run between 275 & 325 and I don't remember seeing a thermometer except on the pit.
A WSM has the heat coming from below to me that means fat cap down.
If you want something that is as close to what he cooks you need to change your Game. I can get real close and I cook select & choice grade meat From Wal mart & HEB.
Since your cooking on a WSM this is how I cook on the UDS( NO waterpan no diffuser)
cook temp 300
trim the hard fat
S&P
FC down 4 hrs
Wrap in BP
Continue at 300
1-2 HRs it Will probe tender in the thickest part of the Flat.
let it rest wrapped on the counter top until the internal temp drops into the 150's
never fails grade don't matter weight don't matter
6 hrs cook and aprox 2 hr rest
it jiggles when it hits the board and melts in yo mouf
S&P? Excuse my ignorance but what does that refer to?
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Unread 07-18-2013, 10:35 AM   #35
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Quote:
Originally Posted by Unfathomable Bastid View Post
S&P? Excuse my ignorance but what does that refer to?
S&P = Salt and Pepper
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Unread 07-18-2013, 10:36 AM   #36
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Quote:
Originally Posted by aawa View Post
S&P = Salt and Pepper
Oh dear LORD I'm an idiot ---
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Unread 07-18-2013, 10:36 AM   #37
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Salt & Peppa actually Kosher Salt and Med Grind Black Pepper
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Unread 07-18-2013, 10:59 AM   #38
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I've never sliced the point like that. Is that what you guys do? It seems like you are then cutting the remaining flat with the grain?


I'm buying butcher paper this week. How wide should I go? 18" ... 24"??? Also, Restaurant Despot only has white. I'm assuming that's ok. It's not waxed.
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Unread 07-18-2013, 11:26 AM   #39
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Will parchment paper work if I can't find butcher paper?
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Unread 07-18-2013, 12:16 PM   #40
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Quote:
Originally Posted by TalonBrew View Post
I've never sliced the point like that. Is that what you guys do? It seems like you are then cutting the remaining flat with the grain?


I'm buying butcher paper this week. How wide should I go? 18" ... 24"??? Also, Restaurant Despot only has white. I'm assuming that's ok. It's not waxed.
Franklin uses 18". I use 24". You still have to double them up when wrapping briskets, but with a 14" roll you only need one sheet to wrap ribs.


Quote:
Originally Posted by loco_engr View Post
Will parchment paper work if I can't find butcher paper?
No. Parchment paper has a wax coating on one side.
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Unread 07-18-2013, 12:18 PM   #41
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My breakfast table is about 28" wide. As an added bonus, I can use a single sheet of 24" butcher paper and basically cover the entire table. I toss a few crayons down and my daughters are entertained for hours.
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Unread 07-18-2013, 12:22 PM   #42
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Quote:
Originally Posted by luke duke View Post
Franklin uses 18". I use 24". You still have to double them up when wrapping briskets, but with a 14" roll you only need one sheet to wrap ribs.




No. Parchment paper has a wax coating on one side.
No it doesnt. Not the stuff I use anyway. I use it all the time for brisket


http://www.reynoldskitchens.com/medi...chment_faq.pdf
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Unread 07-18-2013, 02:18 PM   #43
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Quote:
Originally Posted by Bludawg View Post
I Know that his resturant pits run between 275 & 325 and I don't remember seeing a thermometer except on the pit.
A WSM has the heat coming from below to me that means fat cap down.
If you want something that is as close to what he cooks you need to change your Game. I can get real close and I cook select & choice grade meat From Wal mart & HEB.
Since your cooking on a WSM this is how I cook on the UDS( NO waterpan no diffuser)
cook temp 300
trim the hard fat
S&P
FC down 4 hrs
Wrap in BP
Continue at 300
1-2 HRs it Will probe tender in the thickest part of the Flat.
let it rest wrapped on the counter top until the internal temp drops into the 150's
never fails grade don't matter weight don't matter
6 hrs cook and aprox 2 hr rest
it jiggles when it hits the board and melts in yo mouf
When you say wrapped on the counter top do you mean only in the original butcher paper , or do you wrap in an additional towel or something else ?
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Unread 07-18-2013, 02:47 PM   #44
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Quote:
Originally Posted by ButtBurner View Post
No it doesnt. Not the stuff I use anyway. I use it all the time for brisket


http://www.reynoldskitchens.com/medi...chment_faq.pdf
Does that stuff breathe like butcher paper or is it more like foil?
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Unread 07-18-2013, 02:53 PM   #45
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Parchment is coated with silicone, which is non-stick and takes a lot of heat. The best I can make out, it does breath some--but not as much as butcher paper. Kirkland from Costco is the thinnest I've ever used, and seems like the best all-around...easier to use if you pre-crumple (especially a brand other than Kirkland).
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