Smoking Brisket wrapped in Foil vs Butcher Paper

Smoking Brisket wrapped in Foil vs Butcher Paper - Brisket Series part 1 of 3

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3 жыл бұрын

Smoking Brisket wrapped in Foil vs Butcher Paper
This is part 1 of our brisket series where we compare different methods of smoking brisket. Join Matt Pittman, Founder & CEO of Meat Church BBQ, along with Joe Zavala Zavala's Barbecue and Jonny White of Goldee's BBQ as they explore various techniques. Enjoy tips and tricks along the way and an unbiased taste test at the end of each video.
Part 1 - Smoking Brisket wrapped in Foil vs Butcher Paper
Part 2 - (releasing July 14th) - • Smoking Brisket Meat S...
Part 3 - (releasing July 21st) Smoking a brisket with beef tallow vs. no beef tallow: • Smoking Brisket with B...
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Offset Smoker: millscale.co/
44 Farms Beef: www.44farms.com/
Zavala's Barbecue: www.zavalasbarbecue.com/ & / zavalasbarbecue
Jirby's BBQ - / jirby_bbq
Goldees BBQ: www.goldeesbbq.com/
Tools Used:
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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Welcome to the official Meat Church BBQ KZfaq channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Пікірлер: 329

@tommyvtexantrogden2682 3 жыл бұрын

What an awesome collaboration !!! Loved the no-ego of Foil vs Paper - there is place/time for each and clearly you can't go wrong with either one. Can't wait to see more of these.

@MeatChurchBBQ 3 жыл бұрын

Agreed Tommyt! Thanks as always for your support!

@jeremychristensen2218 Жыл бұрын

Opo

@dusty1792 3 жыл бұрын

Can't wait for all 3, most intrigued with part 2. LFG!

@baxtersoriginaltexas Жыл бұрын

This is a great test of everything. Thanks guys for your time!

@thefceUSMC 2 жыл бұрын

For the foil method I open the foil for fifteen or twenty minutes before I let it rest. This lets the bark firm up.

@rdonner28 3 жыл бұрын

I REALLYiked this!!! Can't wait to continue watching the series!!!

@chrisdroblyn 3 жыл бұрын

Matt, love the twist in your channel by adding the extra content. Keep thinking outside the box bringing quality content and maintain the work/family balance.

@joshmcdaniel5552 3 жыл бұрын

Both methods looking damn good!!! Had pleasure of meeting Joe at the last class! Love the both of you!! Killer content as usual!

@tarawilliams6375 3 жыл бұрын

Awesome video! Can’t wait for the whole series! Also, PLEASE, PLEASE, PLEASE do a video on how you manage the fire in the new cooker and how much wood you go through for a cook!

@kerryhatler1643 3 жыл бұрын

I really appreciate the teaching style and love the on line store. I want the results but don't have time myself to experiment. Everything has been great!!!

@rayaskew 3 жыл бұрын

Awesome video, love the experimentation. Looking forward to #s 2 & 3.

@jonathanbelknap602 3 жыл бұрын

The world needs Meato Bandito butcher paper in the online store!

@coledixon2456 3 жыл бұрын

Love the video! Thanks for the continued tips and tricks!

@dane6k6 3 жыл бұрын

That is great information. I made my first good brisket a few weeks ago. I followed your videos and for once my brisket came out so tender and moist. The true test was my family just couldn't stop eating it. Thanks for your tips

@1990westfalia 2 жыл бұрын

It’s Sunday morning and I’m watching Meat Church Brisket challenge. If I was hungry for a brisket before watching, I am now! Thanks for answering some wonderful questions. Cheers for Minnesota, Skillet

@wolfigraz5791 3 жыл бұрын

Great episode! Stuffed with so much information. Keep up the good work!!! 😊

@allwoodsoutdoors6164 3 жыл бұрын

Really enjoyed this video! Game changer tip on wrapping in paper after foil. Cannot wait to give it a try.

@semperfione4644 Жыл бұрын

I love the honest reviews. This is how it's done!

@sanchito75 3 жыл бұрын

Excellent tips! Thank you for sharing the knowledge

@billionaire33 3 жыл бұрын

I love watching these videos.

@curtishering 3 жыл бұрын

Awesome video, unbiased and spot on! Keep up the great videos!

@TheSmokeRing420 3 жыл бұрын

Awesome video! Alot of new ideas for hybrid wrapping methods!!!

@markgally731 Жыл бұрын

Great job and it's pretty cool that you had these guys share their method. First time on your channel and here to stay !!

@russellerney2375 3 жыл бұрын

Excellent information and comparison. Thank you.

@Koonce953 3 жыл бұрын

Helluva series. Super informative!

@scottp8475 3 жыл бұрын

I've followed all your recipes, and they all turn out amazing! Thanks for sharing your knowledge

@MeatChurchBBQ 3 жыл бұрын

I really appreciate that Scott!!

@kevinsbbqjoints 3 жыл бұрын

This is so great. Thank you for this guys.

@touchdownbrewery 3 жыл бұрын

Great Video, beautiful briskets, appreciate the pointers along the way. Can't wait to try the cook in foil, wrap in paper trick.

@Stratman5150 3 жыл бұрын

Another great video! Thanks for the tips!

@or9481 7 ай бұрын

Love seeing the innovating with brisket. Yes.

@TSpivey 7 ай бұрын

Thank you for this video, great Tip at the end!

@jessem5427 3 жыл бұрын

Zavala's representing!!! DFW is cheering you on brother!

@SilentKiller-fx1qj 3 жыл бұрын

Both of those look amazing

@lloyd88ca98 3 жыл бұрын

man... I am doing an overnight brisket cook/campout with my son... it is my first, and you guys have just made me have to rethink this lol... love this video!

@MrMnmn911 2 жыл бұрын

It's funny because as you guys were making final conclusions on the foil vs paper comparison I was thinking what would happen to the bark if you rested it in paper, after a foil cook. That was a great bonus tip from Joe. Thanks for showing this.

@LiveFireCulinary 3 жыл бұрын

Dude, you're crankin' out some serious material. Nice job!

@bobchristie2163 3 жыл бұрын

Awesome Demo!! Thx guys

@markweber5278 3 жыл бұрын

Great video guys!

@zachlambrinon5601 3 жыл бұрын

Great video and great tips. Good production. Nice camera work and thanks for wearing mics!

@bobbilljim01 2 жыл бұрын

My first brisket I played it safe with foil based on your recommendation and I came out a real hero and my burnt ends were sacrilegious. Thank you for your help!!! Now with a little more practice I will het after that paper

@rhodesvideos6328 3 жыл бұрын

Awesome video!! I normally go with foil wrap on mine. Might have to try the rest in paper method next time!

@NorthTexasBBQAddicts 2 жыл бұрын

Joe is a great dude! This was another good one Matt!

@Pun_vs_Food 3 жыл бұрын

Great video Matt!!

@kandmtrip 2 жыл бұрын

At 11:24 when Joe said the paper wrapped brisket had more smoke flavor, that was affirming for me because the close-up shot they did of the side-by-side slices definitely made it look like there was a bigger smoke ring on the paper brisket. Awesome video!

@jasontanner359 Жыл бұрын

That's because the paper one takes longer too cook than with foil

@Alex-fn6pz Жыл бұрын

I love that after slicing, you see their urgency to bring the meat back together to prevent drying. Just a small move, but makes it so obvious that they care. Drives my family crazy sometimes 🤣, but once I finish a cook, nobody slices but me, and no one gets a slice that isn't fresh. Too much invested at that point, to let it dry out.

@garytingler3222 3 жыл бұрын

Great info Matt !!!!!

@cristiancifuentesesteban3518 3 жыл бұрын

Desde Colombia sigo este canal los felicito excelente Brisket

@mikebowerstv 3 жыл бұрын

Great video! Both Zavala’s and Goldee’s are outstanding bbq joints. For those traveling to DFW to visit Meat Church I encourage you to put these joints on your itinerary.

@mikebowerstv 3 жыл бұрын

@Victor Garza it feels good to confess your sins to the Meat Church Congregation!!

@ericshin6215 3 жыл бұрын

I’m lucky enough to live down the street from Zavala’s. Id eat there every day if I could! Best stuff around. Great video gentlemen.

@bullpolizei 3 жыл бұрын

Cooked brisket both ways, both tasted awesome, but honestly cooking in butcher paper always gave me better results with family and friends saying the same. However, if you're in a pinch, wrap that thing in foil and roll with it! Unless you completely screw it up, every brisket is a good brisket! Love the series!

@MeatChurchBBQ 3 жыл бұрын

Well said!

@stickburnersyndicate5593 Жыл бұрын

two thoughts: - as far as the paper one having more smoke flavor. when they poured the drippings over the briskets, there was FAR greater volume poured onto the paper brisket. that alone would explain the additional smoke flavor. those drippings are super-packed with smokiness. - a middle slice (just before the point begins) isn't a "lean" slice. if you want to test a lean slice. about the 3rd or 4th slice in from the tip of the flat is what you'd test

@victorrafa6540 3 жыл бұрын

Love seeing different styles but all enjoying and making amazing food. Let’s get the rest of the world on this page :)

@allenshiflett 3 жыл бұрын

Great vid, and the tip on wrapping in paper after foil, never thought of that!! I switched to paper to help with bark, which it does and I also noticed a little bit more smoke flavor being passed to the brisket. Would love to see this as a blind taste test. Thanks for showing this.

@Alex-fn6pz Жыл бұрын

I'd never seen the paper wrap during rest trick either. I'm intrigued now. It kinda makes sense though, the moisture is allowed to re-integrate, while also drawing air through the paper to reconstitute the bark, I would guess. I've cooked both unwrapped and foil, but tonight is my first paper wrap 🤞

@nospamcl 3 жыл бұрын

Thumbs Up x AWESOME Great vid, and into to the series Looking forward to seeing more!

@MeatChurchBBQ 3 жыл бұрын

Thanks Steve!

@noeltaylor3594 Жыл бұрын

12:56 " . . .it's just one of those things, you're always learning". This should give us all hope. Here's a dude who owns his own spot and he admits that it's always a learning process. Awesome.

@scottskinner577 Жыл бұрын

Thanks Guys. I'm officially back in church weekly 🤘 😎 🍺

@texcav5458 3 жыл бұрын

Very Interesting to see. Thanks.

@86jtah 3 жыл бұрын

Brisket and Main! Great address, even better vid

@christopherbaas1774 3 жыл бұрын

Love this! Never did foil but now that I see that resting in paper tightens the bark up again I’m going to have to give it a try. I never mind saving a little time if it won’t compromise quality. Would have likes if they cut into the third brisket to compare the moisture but I’ll have to check for myself. Great video,thanks! Can’t wait for the next video.

@arnoldmorales9189 3 жыл бұрын

All I use on my bbq meats are Meat Church seasonings. My Wife bought me a set for Father's Day this year. Tried the Fajita,Holy Hog and Gospal on my Spare Ribs and they came out amazing. Love all your content bud and hope to meet you someday on one of your future classes.

@otiskeithwatkins1679 3 жыл бұрын

I've seen several paper vs foil but this was my favorite. And yeah, nice trailer.

@MeatChurchBBQ 3 жыл бұрын

Thanks Otis!

@j.w.7754 3 жыл бұрын

Great video!

@GirlDadBBQ 3 жыл бұрын

Awesome tip!

@SeeFue 3 жыл бұрын

6 of 1, half dozen of another. In mind I’m eating both and not complaining.

@perfectman3077 3 жыл бұрын

You can also open up the foil for a bit when you start resting to limit the steaming and help firm up the bark.

@brisketwizard8004 3 жыл бұрын

Good to see you finally got a "REAL" offset stick burner!! Good video. Waiting on the next 2!

@MeatChurchBBQ 3 жыл бұрын

It’s my 4th offset. I have every type of smoker known to man. Thx for watching!

@JonnyCapes713 3 жыл бұрын

I've been going back and forth trying to see if I prefer the foil wrap or the butcher paper more, but NEVER thought of cooking in foil and resting in paper. Doing it!!!

@krisbabic89 3 жыл бұрын

Dude, that smoker is awesome, what a nice addition. Great video, thanks for the content!

@MeatChurchBBQ 3 жыл бұрын

Thanks Kris!!

@Kyle_Schroeder Жыл бұрын

Looks great! Gonna be doing my first brisket in 2 weeks

@JBRAAPY 3 жыл бұрын

Great info!!!!!!

@BBQSchwabe 3 жыл бұрын

Great video 👍

@bobbarber1668 Жыл бұрын

I'm very thankful I found your channel. I learn so much. I started doing brisket last year. My first couple sucked azz. To the point I was disgusted. I spoke with my butcher and he gave me a tip about wrapping in paper. I did that and it was very good. I now wrap them this way. I lay down foil, then plastic wrap then unwaxed butcher paper. The paper is against the meat, the plastic wrap is a barrier that keeps all the moisture in and almost helps steam the meat and the foil is the heat intensifier. My briskets now come out amazing and my neighbors and friends keep begging me to make more.

@mindobersaglia3374 3 жыл бұрын

Really good Information on the cooking process.

@MeatChurchBBQ 3 жыл бұрын

Thank you sir!!

@jean-pierreboudreau7269 3 жыл бұрын

Good job guy's .

@MrNwlasaint 3 жыл бұрын

It looked like the paper brisket had a better smoke ring when he cut them. Thanks for these vids. You guys go above and beyond.

@MeatChurchBBQ 3 жыл бұрын

Thanks Ken!

@edwinround526 3 жыл бұрын

Awesome!!

@marcoveronese2932 3 жыл бұрын

Great video 👏👏!! I wish I lived in Texas so I could visit every one of you 😩! Greeting from Italy! 🇮🇹

@sonnygirl8358 3 жыл бұрын

hello and welcome. visit the USA anytime~!

@thebrandonbarnes_ 3 жыл бұрын

Meat Church is such a small world. This video hit home. I grew up in Grand Prairie and my grand parents lived on Dick Price Rd.

@MeatChurchBBQ 3 жыл бұрын

That’s crazy!

@chrisberry3146 3 жыл бұрын

That smoke is so blue I didn’t even see it. That smoker is Epic!!

@MeatChurchBBQ 3 жыл бұрын

She runs a clean fire!

@Lukcv88 3 жыл бұрын

Great experiment guys! Should try foil boat technique comparison. ;)

@TailEndCustoms 3 жыл бұрын

That tallow trend going hard lately. Lol. Nice video

@stevebrum3642 3 жыл бұрын

Great vid gained some knowledge on this one. Hang some Irish Spring soap under that counter flies hate it.

@paulbesse6123 3 жыл бұрын

Would have loved to see the foil boat method compared against the other two as well. Great video overall!

@great207 3 жыл бұрын

I have to go to Texas soon and eat at all these great barbecue joints

@harrybarker1408 3 жыл бұрын

good vid!!!

@thetattooedtrader9816 3 жыл бұрын

Awesome and informative video guys. Hey can y’all do a smoked turkey legs video?

@TheSleepyHunter 3 жыл бұрын

I had always wrapped with paper but came across the foil boat method. Let it get to 165 fat side down then made the foil boat and turned the brisket fat side up. So far it had been the best brisket I've made. Fun to see you put together this series

@devongardner2884 3 жыл бұрын

Should have done the foil boat method. I personally like that. Best of both worlds.

@iowabassman4701 2 жыл бұрын

Been doing Holy cow and Killer hogs TX rub for a little extra texture to the bark. Great combo on a brisket.

@BBQausBaden 3 жыл бұрын

Super made looks really delicious great 👍👍🇩🇪🇩🇪

@davidpoore5480 3 жыл бұрын

Great info! Any thoughts on the difference between resting the brisket in a small cooler to retain some heat vs. counter resting? I've always rested my brisket in a cooler to retain some heat during the rest period. Never rested my brisket for 2 hours either. Will need to try that the next time.

@MGFitness55 3 жыл бұрын

Fire!!!

@jakestevens8552 Жыл бұрын

Good video

@bigmikesheeran 3 жыл бұрын

This weekend I tried the Foil Boat method for the first time and really dug it. I think it's really the perfect marriage between butcher paper and foil.

@bigmikesheeran 3 жыл бұрын

@@MeatChurchBBQ I did not know that. I’m going to try that next time.

@deeznutzz4166 3 жыл бұрын

I recently started smoking my brisket on a 55g Gateway drum smoker & I use foil to protect it once the temp hits 165°. Then at 190-195° I open the foil and kinda make a boat so the bark can crust up. Your video got me thinking about wrapping at the end with paper 🤔. Great stuff guys 💪😉

@Fazman81 3 жыл бұрын

Yea man I used to use foil, now I use both and it makes a difference. I let mine go to 170-175 before wrapping because I want tha bark a little more developed. I pull mine at 202-205 depending on tha brisket.

@jjhitt5327 3 жыл бұрын

Nice!

@julianzavala3443 2 жыл бұрын

Nice

@reyhernanandez5640 3 жыл бұрын

Orale joe !!! GP IN DA HOUSE !!

@keithbilbrey3354 3 жыл бұрын

My buddy Joe Zavala. Love me some Zavala’s BBQ

@MeatChurchBBQ 3 жыл бұрын

He’s a good one!

@14gdwalker 3 жыл бұрын

Love the meat church product.... chicken fried steak video made me make first purchase which was excellent. Now have bought all the rubs ect... my new brisket seasoning is now 2 parts pepper 1 part salt 1 Part holy gospel... created perfect bark....