- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Butcher Paper Sticking to Brisket Bark
Posted on 12/5/21 at 7:59 pm
Posted on 12/5/21 at 7:59 pm
I usually wrap my briskets at about 165F - 185F. But it's not uncommon that my butcher paper sticks to the bark on the fat side.
Am I wrapping too early? And just need to let the bark form more?
Am I wrapping too early? And just need to let the bark form more?
6
Posted on 12/5/21 at 8:04 pm to AlwysATgr
You are not using butcher paper .. goto amazon and search for pink butcher paper
Never had anything stick
165 is perfectly fine
Never had anything stick
165 is perfectly fine
Posted on 12/5/21 at 8:04 pm to AlwysATgr
Yes
Posted on 12/5/21 at 8:13 pm to Seuqnoc
There is a waxed Butcher paper I think, like Toof said make sure you aren’t using that.
Posted on 12/5/21 at 9:13 pm to AlwysATgr
Spray Pam on it
Posted on 12/5/21 at 9:16 pm to ruger35
I'm using H-E-B brand. Says unwaxed and unbleached. Not glossy at all.
Posted on 12/5/21 at 9:37 pm to t00f
What’s the pit temperature when you put the brisket on?
Posted on 12/5/21 at 9:41 pm to t00f
quote:
You are not using butcher paper
Are you calling him a lair, you stupid frick?
OP, Butcher paper can stick. And usually when it does it’s because your ambient temp is too high. Keep your smoker, oven whatever 250 or less after you wrap. Get a heat spike and it can get clingy.
Posted on 12/5/21 at 9:43 pm to ruger35
240ish
Posted on 12/5/21 at 9:49 pm to t00f
quote:
240ish
I was thinking he may have been raising the internal temperature too quickly without rendering any fat from the surface and creating a good bark. Try your first hour or two at 200-225 then bump it up to your normal cooking temperature. Should dry out the surface well. Wrap closer to the 180s than 165.
Posted on 12/5/21 at 9:53 pm to ruger35
Yeah I guess I did not ask where he started grill temp. Assuming its around 240-270 its still a long smoke and bark should be fine even to 165.
Posted on 12/5/21 at 9:59 pm to AlwysATgr
OP. Another suggestion is to use some tallow in the wrap ..
Posted on 12/5/21 at 10:02 pm to AlwysATgr
What ingredients are in your rub?
Are you using a glaze?
Are you using a glaze?
Posted on 12/5/21 at 10:31 pm to MobileJosh
quote:
Are you calling him a lair, you stupid frick?
Hey man, you need to calm down.
Posted on 12/6/21 at 12:23 am to MobileJosh
quote:
MobileJosh
Thanks for the tip. And lighten up. This is a pretty good forum on TD. We usually fight over the boudin and andouille, not over butcher papers.
t00f and ruger, many thanks for taking the time to weigh-in.
Since I'm smoking on a BGE and all my heat is coming from directly below, I smoke fat-side down. From reading on here, my best guess is I'm letting my temp elevate after wrapping which is exacerbated by having it fat-side down.
My temps usually fluctuate from 225F (on the low end) to 285F (on the high side).
I use dill pickle juice as a binder and salt & pepper only for a rub (lots of salt-n-pepper). I let it sit 24 hours in the fridge after rubbing.
Found this and thought I'd share: 10 Best Butcher Papers
Posted on 12/6/21 at 5:44 am to t00f
quote:
You are not using butcher paper .. goto amazon and search for pink butcher paper
What an arse hole response. The OP isn’t an idiot, he’s using butcher paper.
This post was edited on 12/6/21 at 5:48 am
Posted on 12/6/21 at 5:55 am to MobileJosh
quote:
Are you calling him a lair, you stupid frick?
We're talking about butcher paper on the Food and Drink Board, for Christ sake.
The Internet sure has made you people forget what it's like to get your arse kicked.
Posted on 12/6/21 at 6:07 am to AlwysATgr
Posted on 12/6/21 at 7:02 am to thegreatboudini
quote:
The Internet sure has made you people forget what it's like to get your arse kicked.
The poster he was referring to could have easily said “Check your paper, you may not have the correct type.” But no, he said “You’re not using butcher paper.” It was an A hole response and deserves an A hole reply.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News