The Official Brisket Thread

[Jeff Lebowski]

After speaking to him about it, I converted. I like butcher paper way better than foil. Way way way better.

Three "ways"? Wow.

I tried paper a couple of times. Couldn't detect any difference.

[CJF]

Three "ways"? Wow.

I tried paper a couple of times. Couldn't detect any difference.

By far my worst brisket was the Texas BBQ. But when I do one or two it has turned out significantly better than foiled. I think it may have to do with the rub though. I use a wet rub on brisket and want it to tighten through the cook. Paper gets that much better over foil.

[Jeff Lebowski]

By far my worst brisket was the Texas BBQ. But when I do one or two it has turned out significantly better than foiled. I think it may have to do with the rub though. I use a wet rub on brisket and want it to tighten through the cook. Paper gets that much better over foil.

What do you mean by "tighten"?

And where do you buy your butcher paper?

[TripletDaddy]

im more interested in what the first place winner was using

[Drunk Tank]

Briskets went onto the smoker @ 9AM. 180°F. Plan on leaving them there for 1.5-2 hours then bump the temp to 300. The briskets trimmed to 11.48, 15.3 and 14.55 lbs. Rubbed with Black Ops.

[Jeff Lebowski]

Interesting article on wrapping briskets:

http://www.texasmonthly.com/story/im...apping-brisket

[Jeff Lebowski]

Think I might give paper another shot sometime.

CJF/DT: Do you think this paper would work?

http://www.amazon.com/Pacon-5850-Kra...pr_product_top

[Jeff Lebowski]

Briskets went onto the smoker @ 9AM. 180°F. Plan on leaving them there for 1.5-2 hours then bump the temp to 300. The briskets trimmed to 11.48, 15.3 and 14.55 lbs. Rubbed with Black Ops.

I notice you didn't remove the wedge of fat from the side. Do you ever do that?

Post some pics of the final product later today, por favor.

[Drunk Tank]

I notice you didn't remove the wedge of fat from the side. Do you ever do that?

Post some pics of the final product later today, por favor.

I trimmed some of it. I was trying to trim as little as possible, and I was in a bit of a hurry bcz I woke up late.

[Drunk Tank]

Think I might give paper another shot sometime.

CJF/DT: Do you think this paper would work?

http://www.amazon.com/Pacon-5850-Kra...pr_product_top

That is heavier and more porous than butcher paper. I'd look at this. http://www.webstaurantstore.com/24-x.../43324TAR.html

[Jeff Lebowski]

That is heavier and more porous than butcher paper. I'd look at this. http://www.amazon.com/Boardwalk-B244...ZTW9PP0G08HPEA

Gotcha. I see it comes in various widths. What width do you like to use?

[Drunk Tank]

Gotcha. I see it comes in various widths. What width do you like to use?

I got an 18" roll from Sams Club and wish I would have ordered a 24" roll. Franklin uses 18" Pink butcher paper from ABCO in Austin.

[Jeff Lebowski]

I got an 18" roll from Sams Club and wish I would have ordered a 24" roll. Franklin uses 18" Pink butcher paper from ABCO in Austin.

Do you use two sheets like this?

http://texasbbqposse.blogspot.com/20...ket-posse.html

I am wondering if you could get away with a single sheet width with the 30-in roll. Maybe not.

[Drunk Tank]

Do you use two sheets like this?

http://texasbbqposse.blogspot.com/20...ket-posse.html

I am wondering if you could get away with a single sheet width with the 30-in roll. Maybe not.

I read that last night infact, and I was planning on giving it a try.

This seems like a good deal.

http://www.webstaurantstore.com/24-x.../43324TAR.html

They also have a 30" roll

[Jeff Lebowski]

Video of Aaron Franklin wrapping:

https://www.youtube.com/watch?v=sMIlyzRFUjU

Yes, he overlaps two sheets. Geez, he makes that look easy.

Be sure to watch him slicing at the end. Looks incredible.