Parchment Paper Brisket


 
Robert-R

Robert-R

TVWBB Diamond Member
I didn't have any pink butcher paper, so I thought I'd give parchment paper a try with a 13.2 lb choice brisket.
The paper was only 15" wide, so I used 3 pieces approx 30" long. Had to use some stationary clips to hold it together because it wasn't wide enough to wrap.
The meat was injected with beef broth, rubbed early Fri am & kept in the fridge.
I used a full pan of charcoal, minion method & 6 chunks of mesquite.
I started the cook at 1:00 am Fri night & the 18.5 WSM was at 250* at 1:30 am. The meat was put on the grill directly from the fridge.
Temps were in the 250* range until 5:00 am & the meat was at 153*
Took a nap and at 8:00 am the smoker was at 230* & the meat was at 162*
Wrapped the meat in parchment paper & brought smoker temps back to 250* - 260* until 1:30 pm at which time the meat was at 188*.
I decided to probe for tenderness but the paper was so tough I couldn't tell what part of the meat I was probing, so I carefully unwrapped it.
There was a lot of drippings in the paper. I panicked.... drained the juices into a pyrex cup & put the meat back on the grill without a wrap.
So the meat temp dropped to 178*, it was rainy, windy & I struggled to keep temps in the 250* range.
By 4:30 pm., the meat was at 199* & probed tender. I removed it, foiled it, wrapped it in a towel and put it in a cooler for 1 1/2 hour.
Made some mac & cheese and a Texas style mop sauce from the drippings.
The brisket came out well. Very tender. A little dry, but the sauce cured that. A 1/4" slice would easily hang over my finger & it took a very light pull to tear it.

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I don't think I'd use parchment paper again. Foil or pink butcher paper would be a better choice because it comes in 18" width.
But it does work.
 
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Looks great to me. I'm still messing around the butcher paper thing myself. First cook was ok. I need to figure out how to wrap it tighter. I also bought a 24 inch roll in case I cook a bigger brisket but 18 is probably the best size. The clips are a good idea. I had the same problem with probing though the paper. Its hard to feel what the brisket is like and its hard to remove the paper and put it back easily.
 
I've tried some w/ pink BP. WITHOUT any doubt bark is just in the midle between the opposite (no foil/paper; w/ foil). I'm still trying to understand about moistness. It seems to me BP doesn't affect to much. But i'm still studying.
 
Dustin Dorsey said:
Looks great to me. I'm still messing around the butcher paper thing myself. First cook was ok. I need to figure out how to wrap it tighter. I also bought a 24 inch roll in case I cook a bigger brisket but 18 is probably the best size. The clips are a good idea. I had the same problem with probing though the paper. Its hard to feel what the brisket is like and its hard to remove the paper and put it back easily.
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Thank you. I think I'd prefer 24" paper... one could cut it down with some scissors, if necessary. One of the problems with the 15" parchment was that I had to use 3 sheets to wrap the meat & that might be "too much".
 
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Enrico said:
I've tried some w/ pink BP. WITHOUT any doubt bark is just in the midle between the opposite (no foil/paper; w/ foil). I'm still trying to understand about moistness. It seems to me BP doesn't affect to much. But i'm still studying.
Click to expand...

Yeah.... moisture content of the meat seemed to be about the same as unwrapped. One of the reasons I put the brisket back on unwrapped was the everything was so soggy & I didn't want that.
 
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