5698k Posted July 22, 2015 Report Posted July 22, 2015 I'm not a fan of wrapping, but with all the attention given to Aaron Franklin recently, I've decided to give butcher paper a try. I'm going with a prime brisket from Costco. Before trimming. trimmed and seasoned. I'm starting the cook first thing in the morning, stepson is coming in from Lafayette, he's my excuse to cook larger cuts. Robert 1
tony b Posted July 22, 2015 Report Posted July 22, 2015 Can't wait to hear how it turns out, Robert, as I am like you and not a fan of wrapping during cooking, only in the rest period. 1
dstr8 Posted July 22, 2015 Report Posted July 22, 2015 5698K, I'm looking forward to reading your results and two cents about wrapping! I've cooked plenty of pork and some beef with/without wrapping but my wrap is typically either banana leaves and/or foil and to date have not tried butcher's paper. But like you, et al, Aaron's 3-way brisket cook-off and feedback kinda got my attention and interest again in wrapping! Now hurry up will ya?!
CeramicChef Posted July 22, 2015 Report Posted July 22, 2015 This should be really good and I can't wait to see the money shot(s)! I'm also looking forward to your take on wrapping. If anyone is a brisket guy, it's you! Rob, if I'm not mistaken, I think this is the first cook I've seen you post. Here's to a great cook with family and friends! PS - I swear I met your twin brother today at lunch! I asked if he had a brother in NOLA who was a geologist/pilot and he said no. You weren't a twin separated at birth were you? LOL!
5698k Posted July 22, 2015 Author Report Posted July 22, 2015 No twins I'm aware of, but I am adopted! It's not my first cook, but it has been a while, I'm due! Robert 1
5698k Posted July 22, 2015 Author Report Posted July 22, 2015 Thanks Tony! I've been cooking, just not posting them. I have to admit, my skills are the basic ones, I wish I was more rounded. I see cooks from ckreef, and others, I'm just in awe of how imaginative and thoughtful they are!! It just makes me realize I have so much to learn, but, isn't that the fun part? Robert 2
MacKenzie Posted July 22, 2015 Report Posted July 22, 2015 It's going to be very interesting to see the finished product, should be a winner:)
tony b Posted July 22, 2015 Report Posted July 22, 2015 Thanks Tony! I've been cooking, just not posting them. I have to admit, my skills are the basic ones, I wish I was more rounded. I see cooks from ckreef, and others, I'm just in awe of how imaginative and thoughtful they are!! It just makes me realize I have so much to learn, but, isn't that the fun part? Robert Yes, but you do the "basics" as well as anybody! At least you're cooking. I haven't cooked in over a week. Going into withdrawal! And, I hope that I never stop learning about food, cooking, spirits, beer, wine, and all those other wonderful things out there! 1
CeramicChef Posted July 23, 2015 Report Posted July 23, 2015 I haven't lit a single piece of lump in over 5 weeks! Between being sick and starting this new business, I've met myself coming and going 4 different times ... this week! Rob - I'm really looking forward to your finished brisket and your take on wrapping. All the best! 1
Poochie Posted July 23, 2015 Report Posted July 23, 2015 Chef, 2 Komodo's and over a month without using them??? I sure hope you find a cure for that.
CeramicChef Posted July 23, 2015 Report Posted July 23, 2015 Chef, 2 Komodo's and over a month without using them??? I sure hope you find a cure for that. Poochie - well, I'm in the throes of starting yet another business and time is very tight. I think I'm suffering from the KK equivalent of the DTs! I've gotta pour a couple of fingers of fine bourbon, light some lump, and smell some smoke really quickly!
ckreef Posted July 23, 2015 Report Posted July 23, 2015 Can't wait to see the outcome. Although I keep trying, I have yet to cook a brisket that I felt was top notch. Really great trimming job.
5698k Posted July 23, 2015 Author Report Posted July 23, 2015 Trusty torch, Coco char lit, CyberQ on the job. I'll let it come to 250°, and add accessories. Robert 1
MacKenzie Posted July 23, 2015 Report Posted July 23, 2015 Robert, you are off and running This is going to be a good story.
5698k Posted July 23, 2015 Author Report Posted July 23, 2015 Maple chunks, Deflector Lower grate with grill shaped, double bottom, stainless drip pan, Upper grate, and, Wait for the smoke to die a bit. Robert
5698k Posted July 23, 2015 Author Report Posted July 23, 2015 8:05 AM, brisket is on, probe in the flat. We'll see it again at about 160° internal. Robert 1
