Butcher Paper Brisket

[Steven]

Well i decided to try a brisket using butcher paper and not foil. Bark was very nice. Brisket not quite as moist as foil even though the paper held the liquids. I wrapped the brisket in foil prior to putting it in my cooler for two hours. I need to figure out the whole packer thing because the flat was perfect. Thick slices from the flat pulled with ease. The point still very fatty. Any pointers would be greatly appreciated. FlameBoss performed flawless.

 

[Van DeWald]

Wow, looks awesome. I used butcher paper on my brisket for the first time a couple of weeks ago. I really liked it. Think I'll keep doing it. Your flat looks delicious, making my mouth water. As far as the point, it's a fattier piece of meat, no way around I think.

 

[Dustin Dorsey]

Outstanding brisket! Point is probably fine. Pass me a plate!

 

[Dave from Denver]

Yeah buddy.

 

[ChuckO]

You did hella good Steven. I really like butcher paper cooks, you get all the benefits of foil without losing the bark/crust (but I think parchment paper?) Congrats

 

[Enrico Brandizzi]

You did hella good Steven. I really like butcher paper cooks, you get all the benefits of foil without losing the bark/crust (but I think parchment paper?) Congrats

Chuck, I really believe that BP gives your cooks the best of the two words.
BUT not for all meat, imho.
What I mean is that for pork ribs there so little meat in relation to bark that I prefer a little less bark. The thickness of BP bark is eccessive respect to meat.

 

[Enrico Brandizzi]

Steven
That is a great looking brisket. Complimenti.

 

[GGross]

That looks like melt in your mouth brisket

 

[Rich Dahl]

Looks great to me, nice cook Steven.

 

[Barb D]

Steven outstanding cook, that meat looks delicious.

 

[Kemper Morris]

Great looking Brisket Steven

 

[Steven]

Thank guys for the awesome feedback. Its definitely nerve racking to throw a $40 piece of meat on the grill and cross your fingers. But with the help of the members here, I have learn a lot. And this Q worked out great.

 

[Robert-R]

Top of the line! Wish i had a slice or two or three.

 

[Craig Alumbaugh]

That looks like a mighty fine cook from here Steven

 

[Tommy B]

Thank guys for the awesome feedback. Its definitely nerve racking to throw a $40 piece of meat on the grill and cross your fingers. But with the help of the members here, I have learn a lot. And this Q worked out great.

I wish I could find a brisket around here for $40! Nice cook

 

[Cliff Bartlett]

Wow, that's a beautiful brisket. Looks like a tremendous cook to me.

 

[Brian Dahl]

Personally, I'd be pleased as punch to have cooked that!

 

[Monty House]

Steven, you done good--no question. That piece of sliced flat looks the winner in a brisket contest. As for the point, it's the "ribeye" of the brisket.... heavily marbled. It's what gives it that amazing silky texture. When I first started cooking whole packers, I'd chop the entire point. Now? I give the guests pieces of the perfectly formed flat slices.... OOOO AHHHH "look at that smoke ring" etc etc..... then I and the rest of the people in the know gobble down the sliced point like lil' piggies.

It's the journey, not the destination, when it comes to brisket. I've made many, many delicious "mistakes."