tinyfish Posted September 1, 2015 Report Share Posted September 1, 2015 Like Robert said. It will hold the heat but no steam or liquid to speak of. Its keeps the bark from getting to dark. Franklin has made butcher paper popular. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2015 Report Share Posted September 2, 2015 Dennis, a number of us jumped on the Franklin BBQ book, and that's his preferred technique. I have to say from personal experience, it works great! A permanent part of my brisket tool box now! Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 2, 2015 Author Report Share Posted September 2, 2015 And you don't have to get "peach" flavored paper or pink paper. Butcher paper in general works fine. Measure out how much you think you need, then add 1 to 2 feet to that before you tear it off. Leave your probe in the meat when you wrap it because you'll never find the thick part of the flat otherwise. For briskets, when it reaches 200 is when I stick a wooden chopstick in it. 203 is a pretty safe temperature to pull it off but a brisket can be done at 195 or 210. You never know until you probe it and the skewer goes in like butter. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted September 2, 2015 Report Share Posted September 2, 2015 Will someone please give me the Reader's Digest version of the advantages of this paper crutch... Well, an idea popularized by Franklin Barbecue. I share a strong prejudice against foiling (I did try it) but this is an empirical question. I make my living teaching logical thought (or mathematics, somewhat the same) and any idea that doesn't check out in practice is just BS. It sure looks like Poochie nailed it, I have to try this myself. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2015 Report Share Posted September 2, 2015 Trust me, Syz, it's a winner - based upon my own experience doing it! I got the pink butcher paper because it's not coated. Standard white butcher paper is coated so blood doesn't leak through. You don't want to use any paper with a coating; otherwise, it's like using foil, which most of us dislike. Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 2, 2015 Author Report Share Posted September 2, 2015 I agree about the coating. I use a brown uncoated butcher paper. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 1, 2016 Report Share Posted January 1, 2016 I got the pink butcher paper because it's not coated. Standard white butcher paper is coated so blood doesn't leak through. Here's a picture from Aaron Franklin's book, in case anyone might miss this point: Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 1, 2016 Report Share Posted January 1, 2016 I got the pink butcher paper because it's not coated. Standard white butcher paper is coated so blood doesn't leak through. I agree about the coating. I use a brown uncoated butcher paper. Here's a picture from Aaron Franklin's book, in case anyone might miss this point: The Importance of Wrapping Brisket Pink/Peach Butcher Paper Roll 24" X 150' Quote Link to comment Share on other sites More sharing options...
