Using Parchment for Brisket


 
JRAiona

JRAiona

TVWBB Gold Member
I'm wanting to do the Butcher Paper brisket flat. I don't have butcher paper and don't want to invest in an entire roll when I won't use it that often. Have any of you tried it using parchment paper? I have professional grade parchment that I use for baking that can take up to 500°.
 
Haven't tried this, but you might try going to a small butcher shop or a hallal meat shop and see if they would sell you some butcher paper. Just a thought.
 
I've used parchment paper to cook a whole packer. It worked. The biggest problem (to me) with parchment paper is that it only is 15" wide. That makes it difficult to wrap a big piece of meat with it - I had to use three layers of paper.
 
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Like Bob said, if you ask nice, most meat counter/butcher people will give you a couple feet of BP or twine with a smile.:)
Helps when you also made a purchase.

Tim
 
Michael's craft stores are all over the area in the Twin Cities, and they sell huge rolls of brown kraft paper for about $5. I've used it on brisket and it turned out great. For purposes of bark formation, I strongly prefer butcher paper and then finishing it unwrapped upon the grill to firm it up. If I'm indifferent on bark, the juices that get trapped when wrapping with foil are absolutely divine. I'm talking liquid crack here.
 
Frank Mahovlich said:
Michael's craft stores are all over the area in the Twin Cities, and they sell huge rolls of brown kraft paper for about $5. I've used it on brisket and it turned out great. For purposes of bark formation, I strongly prefer butcher paper and then finishing it unwrapped upon the grill to firm it up. If I'm indifferent on bark, the juices that get trapped when wrapping with foil are absolutely divine. I'm talking liquid crack here.
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Excuse my ignorance Frank, but is brown craft paper the same as butcher paper?
 
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