Butcher Paper vs. Foil for Barbecue
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- čas přidán 14. 01. 2021
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Clips of brisket being wrapped in butcher paper and pork butt being wrapped in foil by by J.D. Stewart Videography jdstewartvideo.com/video
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me - Jak na to + styl
looks like a meteorite cause it comes from heaven.. nice lol
Sometimes a short and sweet message is refreshing. Thanks!
I’d love to see your rendition of the foil vs butcher paper video.
Bark, “not a meteorite but comes from heaven “ a great line, and so true !
I don’t know about anyone else but I would love to see you do three briskets at the same time with the same smoker, same temp and wrap with foil, ,butcher paper and the last one with nothing. A final definitive answer.
Just bought my first smoker. Your focus on scientific theory and breaking things down to the fundamentals has given me the knowledge needed to go into my first cook with confidence. 🤞🏽let’s see how it goes😂
That’s great to hear! Good luck 👍🏻
Might I suggest watching his fire management video? It is a little long but is very detailed and well worth watching!
Well? How'd it go?
@@bushwacker2048 went great! I did ribs the first weekend and a butt the second. Used a welding blanket to help keep my smoker insulated the second weekend and it helped keep temps stable. Friend of mine said it’s the best food he’s eaten in a long time and my pork hating wife wants me to make pulled pork again so I think I’ll be heading to the bbq store for some more pecan☺️
@@Mondo_FPV a welding blanket for insulation, that's genius! I've seen videos of people using high temp gasket stuff on cheap offsets to make them air tight, and laying bricks in the bottom of the cooker to act as a heat sink and keep temps stable. A welding blanket though, that would have never occurred to me.
I'm still working with an Old Smokey, temp control is a joke with that thing. I can make fantastic pork ribs, but I tried butts twice and had to admit defeat both times. I have to remember the welding blanket when I finally get an offset
I was literally trying to research this exact question and stumbled on this new video. Thanks so much!
Everyone and their mother might have done those comparisons videos but nobody has done it with the insight and explanation that your videos provide. I would love to see a video of paper vs foil vs no wrap for both brisket and pork butt!!
My vote is for a Comparison video. I always like seeing the comparisons, even though I’ve seen them a Dozen times. It’s like cooking a great steak or eating one at a restaurant; always an enjoyable time.
Clear, concise and to the point. Love it.
Yes I want to see the comparison video
This is a great short explanation. Loved the video! Keep the quick tips coming.
First of all: thank you for your helpfull guides. Everyone has this "try and error" experiences that he has to go through and find his personal, fulfilling way to his "perfection" of cooking and, much harder, to maintain that level. Owning a cheap offset smoker i can tell you: simple things such as wheater conditions can freak you out and make you yell at your smoker. But it is so helpfull to eradicate some of the mistakes that i might have made by watching your and other channels and to not waste meat by burning it to some lump of charcoal or so. That meat was a living creature after all and doesn't deserve to end as a bad bbq.
I hope you will do the unwrapped/foil/butcher paper comparison. So that i and many others won't have to 😅 keep up the good work, you are a very sympathic person. greetings from austria
Love your channel, pure educational cooking entertainment at it's best.
Short answer first, then explanation with no clickbait stuff.... A cut above other CZcamsrs. Thank you sir!
I definitely want to see a video of you testing this out. Purely because you're the reason I searched all over town for butcher paper & a Butcher ended up giving me individual pieces of 11"x8"butcher paper haha it was impossible to wrap with so I ended up using tin foil and was very scared I was going to steam my bark. However with a few holes picked in the brisket foil the bark survived.
Thanks for all your help man. Your videos have taught me the way.
That makes sense. I never thought about it because I don't do volume. I just started smoking last fall, and have done about as many pork butts as this guy does on a busy Saturday. I use foil for the pork butt, but see the butcher paper with the briskets.
Foil boat is the best of both worlds. Leroy and Lewis does this at their bbq place in austin. You can see it on Chuds bbq channel on youtube
Good video like all your others. You hit the nail on the head when you said i don't know your style or cooker etc. Everyone is different. No rules for sure. On a side note. Brought home an Old Country BBQ Brazzos. Did the burn in/out and seasoning today. Can't wait to really cook on it. I upgraded from the smaller Weber Rocky mountain bullet smoker.
I swear I was thinking about this question a day or so ago. Glad to see you are on it!
in the early 80s we used brown paper sacks. boy times have changed.
I cook brisket flats in foil since they tend to have less fat and dry out quicker. I cook whole brisket with butcher paper and if you're not careful peeling the paper back/cutting it off it will tear your bark. As far as a pork butt goes foil is the answer no if and or "but" about it. It retains the moisture and like he said if your bark tears on your butt you're usually shredding it up with the rest of the meat and bark anyway so no harm no foul. To each their own in terms of how you do it with your hard earned money and time is of course cooks choice, but even a transit can tell you something if you take time to listen. Be blessed
Nice video and explanation. Thanks!
I'm just happy that I made it in your video.
Another good, well thought out, informative video. As for me, I would like to see a comparison video on paper, foil, no wrap test, on both brisket and pork butt. Your insight would be appreciated.
Love to see you do the three way comparison. Either way, great job!
Another great explanation. Thank you!
Love the video you’re super informative I’d like to see a video on spritzing how often do you spray and what different liquids do do the meat apple juice, apple cider vinegar, hot sauce, water and most importantly the science behind it thanks
Yes most definitely we want to see an experimental video of all three methods! Yes we’ve seen those videos but they’re not you. You will show us what we’re really looking at vs assuming we know. Thanks and great video!
Thank you
Both work it just depends on what you want to go with. I started using the boat technique and it came out great. Butcher also lets smoke continue give the meat more flavor but after 6hrs I don’t know how much more that matters.
I’m voting for the paper vs foil vs unwrapped video! Love the content and all the information you give about smoking with open flames. Keep it up 👍🏽
Thoughts on wrapping in cheese cloth? It’s a orous material that will hold some moisture because it is made of cloth. Might keep the bark while holding moisture and letting more smoke touch the meat.
Big fan of all your videos, I do prefer the episodes that are mainly backyard/outdoors. Just has more of a authentic bbq feel. I tried butcher paper on pork ribs once, didn't work well for me. Time to go light my 125gal homemade offset for beef ribs and a chuck roast.
Hey brah love the vids and went back and watched from years ago!I was wandering what pits do you still use,got rid of,and love most etc.over under,gravity fed,brazos,propane gallons,etc.you’ve used a lot.maybe a video idea?
Would definitely love to see a comparison video
I appreciate how fast you talk.. Ya get right to the point..!!
I would definitely like to see the mad scientist version of a paper vs foil vs nonwrap!
Jeremy, you truly rock!
yeah tons of people have done that comparison video, but everyone has different methods and ways of delivering information. I enjoy your videos, id love to see your take on a comparison.
Use a combination of both.....foil on the bottom.....butcher paper on top.....wrap tight around the edges like a calzone
Saves the delicious juices and preserves the bark
Big Moe Cason uses this method
kevin bongard I’m trying this method next Brisket
Depends. I use foil on brisket if I am going to have leftovers or I am cooking it to meal prep. It allows me to save individual servings with some of of au jus. Then I reheat them with a sous vide. If I am cooking for several and there will be no leftovers then I cook with paper for brisket. Pork butt always gets the foil treatment. Pork ribs are naked the whole way. I have found the bark from foil to be softer than with paper. Still there just softer. I also wrap the brisket really tight with foil.
Thank you for sharing!
You should try the foil boat method used at Leroy and Lewis in Austin. I’ve used it and it might be the best of both worlds.
good quick and informative, thanks dude!
if you decide to do the 3 methods for a side by side comparison i’d be happy to watch.
👍🏻
An idea for a test! You talk so much about airflow. How much airflow do you get on your small smoker, 500, or 1000 gallon? Reverse flow? What's the airflow across the meat, how much across your wood? Temperature of wood/ burn box for each with the different airflow?
I'm new to smoking and I'm finding your videos are the best. Thank you.
That’s cool and all... but no one ever talks about bbq sides. Like beans, potato salad, etc etc...
great idea honestly
+1
Great explanation! I was just explaining this to someone.
Do the video my vote!!!!!!
Thanks for making your very informative..... I go back and watch as needed.
Thank you for sharing.
For me, the butcher paper is better.
Thank you.
Greetings from France.
I've found that if you use foil with brisket, you get the pot roast taste in the brisket instead of the beefy flavor with a kiss of smoke with butcher paper...... ultimately, what decides the wrap is how clean your fire is burning. Good video brotha🤙
Have you done a video on the boat method with foil?
Do you need to have a bigger fire in your 500 when it’s fully loaded of meat vs only a few cuts, does the cold meat cool off the cooker? I learned the hard way with my Traeger when I loaded 12 racks of ribs and that amount of cold meat took almost 45 minutes for the smoker to get back to temp and it burned the racks on the bottom rack, interest how it works on a offset, thanks
Thx for that
I 100% agree with you! The only problem I see is that some videos I've seen on CZcams that have done brisket with aluminum foil comes out mushy yes, but soooo JUICYYY. Example: Guga Food Dry Aged brisket and other briskets he's done as well. It would be nice for you to give it a try with brisket since I Love your videos man. Keep it up 👍🏻
Edit: Also love this short and sweet video versions
Have you ever tried a hybrid foil/paper like Moe Cason? Foil on the bottom and paper on top for brisket?
Yes
Yeah, I'd like to see that video
I’ve noticed when I wrap with foil I get a much darker or black looking bark with pork butt compared to paper wrap.. why do you think that might be?
Hi Jeremy, what’s you thoughts on cooking the unwrapped portion of my cook in the offset Oklahoma Joe and then once wrapped switching to my Pellet grill yoder YS640s?
I tried wrapping brisket in parchment paper. I was very surprised with the results. Seemed to be a happy medium between BP and foil. It is nonporous so no wicking but because it is paper it doesn't provide the "braising", as I will call it, that foil provides. Have you or anyone ever tried parchment paper? Thoughts?
Boom, short vid. To the point. Love it
yea, its been done but I would love to see your take on the paper vs foil vs naked
Thanks king
Super interested in a video of you doing a brisket on a vertical cabinet smoker.
Been a while since I’ve seen you use the brazos. Do you still highly recommend it? I’m in the market for first offset. Been using WSM and now want to get in offset game.
Foil turns brisket into pot roast, loses a lot of bark and smoke flavor. But I like having an Au Jus to drizzle over my brisket slices. So what I do is foil at 190 internal, and add about 1-2 cups of beef broth. In the remaining hour or so it takes to get to 203ish, and the subsequent 2-4 hour rest, I’ve found this lesser amount of time in the foil doesn’t ruin the bark.
I double wrap (butcher paper first, then a second layer of foil). Seemed to cook faster, and the foil was there to catch any possible juice that may seep through butcher paper. Probably a waste, but it worked out perfect for me. 🤷🏾♂️
Did it turn out tender and juicy all the way through? I was thinking of trying this tomorrow.
@@richmtnrecon9120 It’s not entirely necessary, but it works. Make sure you either vent it or rewrap it after you pull it off the smoker or it will overcook.
@itsthea3 thanks! I tried foil last time and it worked out great,after watching this video I'm not sure if I want to try the butchers paper alone or now. I figure it probably does cook faster that way.
Maybe if I try it, just leave it wrapped in both and leave it completely uncovered after pulling it off the smoker so it doesn't overcook?
@@richmtnrecon9120 Once it started coming down in temp, I would rewrap and hold it.
What brand is your hoodie ?
Whata your opinion on pellet smokers?
Jus smoked two whole chickens like u did that video but had a lil trouble holding consistent temp. The skin was crisp but not bite through. Smoke flavor and tenderness was on point. Thanks!
The best way to learn how to cook brisket is to keep cooking them. I make a hugely popular brisket at HOME and only at home. I did a 4-year stint cooking brisket as a teen starting at 10PM until 7AM that's when to boss came in to finish. Wed thru Friday every week for 4 years then I joined the US Navy.
The place I worked at was the old fashion pit style using white oak burned down to just coals with a cover over the pit never used Texas Crutch. Just salt and black pepper no thermometers smell and sight. Fat trimmed to about a 1/4" fat side up. Mopped the last 2 hours. We cooked 40 briskets 14 to 16 lbs. every night. Just keep cooking. Low and slow.
Do you have a brisket flat video and any tips for using a weber smokey mountain? Great videos, thanks
Check out T-roy cooks, he does brisket on the smokey mountain a lot.
I listened to you on the lee podcast, great info man
Shout Out From South Texas :)
👍🏻
I have white butcher paper but am afraid to wrap in it due to it burning. Can I use it to wrap?
I'd like to see the comparison video!
Offset question: do you use tuning plates either offset? Is it possible tuning plates take away smoke flavor? Blocking the heat and vapors until they reach the stack. Not saying the entire bottom has plates but mostly covered.
What would you use for lamb roast?
When you're probing after you wrap the brisket are you unwrapping the brisket or you probing through the paper???
Excellent video
So if the bark is upward when cooking will it also be upward when it’s wrapped?
I’m trying to picture wrapping like making a paper airplane.
Love your stuff
Can you experiment with the slow and sear with the Weber kettle?
Sometimes I want to smoke a low and slow brisket but don’t like (or just can’t) stay up till 6 or 7 a.m. the next day. So my question is would you get the same end result if after wrapping you toss the brisket into the oven to finish off the cook? After the wrap you are no longer cooking for the smoke flavor or bark so would there be a difference in heating methods. Thank you
What about parchment paper?
I saw Big Moe Cason use both for beef. He placed the brisket on foil then covered the top with paper by curling the paper's ends into the foil.
I want to see the comparison video please
Would Love to see your experience with Bp vs Foil vs naked Brisket Smoke. Also let us know your steps for resting all 3- ie do you open up foil/ BP for 15 minutes to stop the cooking and then close and cooler rest? Thanks!!!! Ps- Foil Boat method to be included?
According to Aaron Franklin, no wrap is preferable. If you are short on time, use foil, “the Texas crutch”, if your bark is where you want it but you need more temp, use butcher paper...
I vote for comparison video!
I'd love to see that video
Thank you for sharing this information. I have a better idea between butcher paper and aluminum foil.
Will parchment paper work in place of butcher paper? Also, what are your thoughts on the foil boat you see used on chuds bbq?
I just started using butcher paper for my butts and we love it. I think the foil causes steaming while the paper lets the roast cook more naturally. There is a distinct quality difference in the pull and flavor. But, that’s just me.
Can I get the link on where to order that smoker behind ya? ✍😁
I think it also depends on the cooker you are using. In a kamado, I don't wrap brisket at all. Or anything, it's a humid environment. I've also found in a charcoal cabinet smoker that wrapping provides no improvement, other than as a crutch, for much the same reason as a kamado. In a kettle, yes, either paper or foil, simply to protect the meat in such a small area. In a bullet smoker, such as a Smokey Mountain, haven't noticed a marked difference in wrapping material. However, in an offset, which is more convection cooking than anything else, this is probably the only barbeque appliance where the difference in wrapping material has been noticeable and applicable, and easily the best tasting. It may be that the hot air convection is carrying moisture away on the paper wrap, and not staying within the cooking chamber, which is to the meat's, and bark's, advantage. This is only my experience however.
I would like to note that I have tried all these smokers/cookers with the same recipes/rubs/temps used in each instance.
Heavenly meteorite brisket
Would love to see a comparison of the three plus a random style of brisket cooking (foil boat or marinated maybe?). Either way I would still watch your videos.
👍🏻
Was this the intro of the video and the rest is missing?