Smoked Brisket Part 4: Wrapping In Butcher Paper

Рет қаралды 150,457

Күн бұрын

Is this fourth video in our how to smoke a brisket series, we’re demonstrating how to wrap a brisket in butcher paper. By wrapping the brisket in butcher paper, we’re going to be able to maintain great moisture inside of our brisket as it continues to develop bark on the outside through the remaining part of the cook.

Пікірлер: 53

@bgdragon99 3 жыл бұрын

"Smoked Brisket Part 5: Wrapping Your Brisket During a Category 4 Hurricane"

@josephzamora6741 3 жыл бұрын

I read your comment before the video definitely makes a difference 😂😂😂

@brianbeamish 3 жыл бұрын

Hahahahahahaha.......my exact thoughts🤣😅🤣😅🤣 fuckin dying!!!!!!

@cmmrris1 2 жыл бұрын

Ha ha lol

@lawrencew380 3 жыл бұрын

Cool wrap tutorial. Don't you just love when the unexpected happens, the wind 'video bomb' was funny as heck, you handled it well 🙂

@curcuitmike 2 жыл бұрын

Talk about commitment! He was committed to only doing one take. Nice job. Thank you.

@hart316 3 жыл бұрын

Thanks for explaining the process perfectly, as others just and don’t explain as well the reason behind the method! 👏🏼

@KIRBBQ 4 жыл бұрын

I've been wanting to try using butcher paper in my wraps. TFS!

@crawf8445 3 жыл бұрын

Hey I only stopped by to check out what butcher paper used for. Thumbs up for keeping composure explaining the wrapping procedure while fighting the wind.

@robertconard8555 3 жыл бұрын

Great video. The wind was just like a smoke day... seems that it's always something that you didn't think you would have to deal with. Appreciate the detail on the "tuck it in snug" and then what to do with the extra paper at the end. Good stuff. I just subscribed.

@chadrogers571 3 жыл бұрын

Great technique. Looking forward to trying it.

@norrissydnor3762 3 жыл бұрын

Love this video. I just rewatched before cooking 2 packers today. I went with the fat up in the issuer as you suggested.

@aoguenther 3 жыл бұрын

This was helpful. Thank you for posting it!

@614Lyfe 3 жыл бұрын

That wind said no lol. Great video

@THEREALPAULIEUK 2 жыл бұрын

Liked and subbed. Great video. Exaxtly to the point what I was looking for. Thanks so very much. ❤

@StitchJones 2 жыл бұрын

Followed your advice to a T. Thank you very much!!

@edwardboyer7102 3 жыл бұрын

Hey big guy mad props to ya the Memphis smoker is awesome but one thing for yo big self can cook very knowable and good equipment

@donnyb3661 3 жыл бұрын

Looks great

@1pecrnet 3 жыл бұрын

Damn. That was stressful.

@josephmorales652 3 жыл бұрын

Dude. Smoking meat is stressful, but so damn rewarding

@andnkuhn 3 жыл бұрын

Yeah that wind gave me so much anxiety

@zerocool1344 2 жыл бұрын

I wanted to say MF for him. Damn wind

@captainobvious7877 3 жыл бұрын

Boss battle: Smokecraft BBQ vs. Wind FIGHT!🤣

@chrismaggio7879 2 жыл бұрын

Good info and thank you for the lesson. Question, if I don't live in a wind tunnel should I get a large fan and put it at the end of my wrapping table, or should I have a buddy manually throw the long end of the paper at me while I wrap!? haha seriously though, good vid.

@KnDFlips 3 жыл бұрын

Man, that wind was testing my patience...LOL.

@HullOutdoors 4 жыл бұрын

Could you use white freezer paper when smoking a brisket an if so do you wrap shiney side on meat or off the meat

@SmokecraftBBQ 4 жыл бұрын

You don’t want to use any paper that has a wax on it since that’ll melt right onto your food. Color of the butcher paper doesn’t matter, so long as it doesn’t have a finish on it that will bleed as it gets wet.

@TadaYada 3 жыл бұрын

When wrapping with butcher paper, do you still keep adding liquid (apple juice) to your pan inside the smoker? Or is this not needed anymore after the crutch process?

@SmokecraftBBQ 3 жыл бұрын

I don’t consider a water pan as a crutch; it is there to add moisture to your smoker, which helps keep moisture on your meat. There’s no need to use apple juice as it won’t have any different impact on moisture, and flavors should come from your wood, rub, and injections (should you inject). After wrapping, moisture will be held inside the wrap, so the water pan no longer helps keep moisture on the food. However, depending on your smoker, you may want to leave it and keep it as it also can help regulate temperature inside your smoker. In the 270 Smoker used for this video, the temperature can spike without a water pan. Every cooker is different, but my rule of thumb: if you start with it, finish with it.

@TadaYada 3 жыл бұрын

@@SmokecraftBBQ Awesome! Thank you for replying!

@chrismaggio7879 2 жыл бұрын

@@SmokecraftBBQ Good question, great response. I was wondering that too.

@sunnysun4868 3 ай бұрын

I am justing learning to smoke with my digital smoker . What i need to no on any of your meat how long do you cook your meat before wraping it in your paper

@SmokecraftBBQ 2 ай бұрын

You’ll want to wrap it on the back end of the stall, so usually once it hits about 170-175.

@scottfrink8206 8 ай бұрын

Be sure to wrap going down wind

@terrygaume 2 жыл бұрын

What was the weight on your uncooked meat? Also, how much fat cape did you start with? Thanks

@SmokecraftBBQ 2 жыл бұрын

I think these were ahoy 14# briskets. When trimming, we want to leave about 1/4”. Watch the rest of the series on brisket and we’ll hopefully answer those questions and more for you!

@biffwellington823 3 жыл бұрын

"would you put down the camera and hold this damn paper down?"

@Jdb_ 3 жыл бұрын

Could parchment paper work? It doesn’t have wax on it and is oven safe

@SmokecraftBBQ 3 жыл бұрын

Should be fine as long as it’s not waxed.

@betovillegas5475 3 жыл бұрын

I bought some white butcher paper at Sam’s will it do the same job?

@SmokecraftBBQ 3 жыл бұрын

The color of the paper doesn’t matter. Most important is that the paper doesn’t have a wax coating on it. You don’t want to melt wax all over your food!

@DISTURBEDSAS Жыл бұрын

No need to add any liquid or spray inside?

@SmokecraftBBQ Жыл бұрын

I’ve seen people do that, but I don’t. The reason to use paper is because it’s breathable and can continue to build the bark while breaking down the fats. The paper will soak up all the fats as they break down, so I’m not sure there is a need for any additional liquid. The paper soaked in the briskets own fat will be plenty to keep great moisture inside. Let it rest in the paper and the results are even better.

@DISTURBEDSAS Жыл бұрын

@@SmokecraftBBQ ty for the explanation!!

@jarrodwhitley 2 жыл бұрын

JUST TURN THE TABLE AROUND!!

@jimed5174 2 жыл бұрын

most stressfull thing I have ever watched

@Pittsburghbad 2 жыл бұрын

That wind was annoying the heck out of me

@tonylwright 3 жыл бұрын

🤣🤣🤣🤣🤣🤣

@bala3253 2 жыл бұрын

🤣🤣🤣🤣

@budsutt 3 жыл бұрын

Why not just buy wider butcher paper? That's what I did!

@SmokecraftBBQ 3 жыл бұрын

You could, but it’s harder to find and much more expensive. Also, with briskets varying in size, having the two sheets allows you to adjust the width as needed so they work for all sizes.