First time Brisket!!

[HawgHeaven]

Well maybe it's time to find some butcher paper and cook a brisket

Go to your local market, visit the meat department, and ask for it. I have done that several thymes, and they just gave it to me!

[SMOKE FREAK]

Go to your local market, visit the meat department, and ask for it. I have done that several thymes, and they just gave it to me!

Yeah because I dont need a 1000 foot roll

[DDave]

Not much to add to the previous discussion except my observation on the following.

I really like the way Franklin cooks his brisket so I am going to try and replicate the way he does his. I do not have any butcher paper on hand so, hopefully unwaxed parchment will suffice.

If you want to replicate something then replicate it. Don't do substitutions and hopefullys.

[HornedToad]

Yeah because I dont need a 1000 foot roll

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[branden77]

Thanks for all of the advice fellas! Going to update with pics when I get a chance. Going to head to the store and see if I can score some butcher paper for when it's time to wrap!


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[gracoman]

Amazon sells 150' lengths but it's overpriced for the convenience. It also comes in an 18" width.

[Mark R]

IMO butcher paper is superior to foil for those who wrap. Wrapping itself is somewhat dependent upon what cooker you use and how experienced you are with it. I use a ceramic which helps quite a bit in the moisture retention department so am comfortable without the wrap if I'm feeling lazy. Craig, I think you will see a better result by using a butcher paper wrap with your Longhorn but there's only one way to find out.

FWIW, butcher paper also works well with ribs for those who like to wrap those.

I know of one bbq products retailer who sells short lengths of the now famous Texas pink butcher paper for those who want to try it without buying a lifetime supply. I don't know what he charges but I'm sure it's too much. Its paper for Pete's sake.

I agree with MrZip66's recommendation for wrapping with foil or paper if this is a first attempt. It is good insurance but beware of pot roasting the thing.

I was kind of worried about the wrapping part with butcher paper, but now that I have seen the video I think it might be easier than foil. Paper doesn't crinkle and tear as easy as foil.

<iframe width="560" height="315" src="https://www.youtube.com/embed/sMIlyzRFUjU" frameborder="0" allowfullscreen></iframe>

[Richtee]

I suppose one COULD use a paper large HD grocery bag..unprinted..with the bottom cut out? Me..I just pan ‘em if I do anything any more.

[branden77]

**Update**
Just checked the brisket at the 3 hr mark, looking really good! It's hit the stall right now, going to wait till after the stall to wrap.


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[branden77]

I am really digging this igrill2 right now, get to sit in the a/c and watch what the pit and brisket are doing from my phone!👍


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[Richtee]

Don’t be afraid to wrap it at 160. And make it liquid tight. Pan and cover it is easiest. Or double HD 18” foil.

[branden77]

Final product! Turned out amazing for my first brisket!


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[Richtee]

See? Now we gotta work on your beer selection. That brisket transcends it

Bravo!

[branden77]

First time Brisket!!

Had to rush the rest time, only rested for an hour due to hungry family lol. Next time going to rest longer. BTW unwaxed parchment paper worked really well for wrapping. Couldn't get my hands on any butcher paper


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[branden77]

See? Now we gotta work on your beer selection. That brisket transcends it



Bravo!

Lol, I usually don't drink Lone Star Beer but for some reason every time I eat good bbq I have to have one with it. I guess it's the Texan in me lol


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