Anybody have a link to the peach butcher paper they use?

if not one comes along, send ZK-315 a private message, he ordered it online.

I'm usually a rib guy but that brisket is the best looking and juicest I've ever seen.

Thanks!!



I picked up 700 ft of it from Ace Restaurant Supply for $45!

TR,

that looks beautiful.

Could you please provide a step by step of how to do that?

I think it's a family secret...….

Alright, how about any pointers from anywhere reliable?

I'd love to be able to cook a brisket that looked like that.

Brisket is by far, way far, my favorite BBQ.

Look for CounterKraft Pink Butcher Paper on Amazon.

Easiest basic way to explain with modern technology of internal meat thermometer ... light blue smoke using hardwood or nut/fruit wood (oak, pecan, hickory, mesquite, peach), 200-250 degrees (some run even higher temp) in the smoker, season brisket, place in smoker (some like fat up, some fat down), leave in smoke for 45 minutes to an hour per pound, check internal temperature as it will likely stall at 160-165 degrees, when it does, wrap (aluminum foil or peach butcher paper) and place back in the smoker (towards a bit hotter side) and let it keep going until internal temperature hits 200 degrees. remove from smoker and let rest (some will wrap in a towel and/or place in a cooler) for an hour or so. If you wrap in aluminum, open up the foil when internal temperature hits 190-195 to recreate the crispier bark.

just depends on how smokey you like your brisket ... if you like less smoke, wrap earlier.

Looking at HEB, they have a trimmed brisket and a packer brisket.

Only difference looks like the amount of the fat on the outer layer.

Also, they have Prime grade, is that worth paying the up charge?

Any recommendation on which to choose?

Is there anything needed to prep the meat other than putting seasoning on the outside?

What kind of seasoning do you recommend?

I have some of Cooper's mix in a bottle. It's ok, but prefer some BBQ at other places more.

Approximately how long is the cooking time beginning to end?

Thank you very much for responding PMK.

Great job

How many hours was the cook? What was weight of meat when started?

My question is did you have a pan of water in the smoker? My briskets comes out pretty good but the bark is not as charred looking as yours. I have read to get a good bark like yours do not put water pan in smoker. Also I was under the impression that you may not need to wrap a brisket at all. You wrap to stop the smoke from getting into meat (or speed up cook time if using foil) . The one time I got bark similar to yours I never wrapped it and it finally got a dark bark when it got 200 internal.

I use coarse black pepper and kosher salt, 50-50 but don't go too heavy on the rub. Big meat, big seasonings. I only cook prime briskets. Start with better quality to finish with better quality. Trim the fat so it's about 1/4" thick. Hard to do because you don't know where it ends until you find the meat! Aaron franklin has a good video about trimming brisket, then watch how he slices once it's cooked.

Cook time depends on the size of the brisket but every brisket is different. It's done when it's done. I've cooked them from 10-18 hrs depending on the smoker and brisket. PMK' internal temp suggestions are spot on, but lately I haven't been wrapping my briskets at all unless I need to speed up the cook. Foil is faster than paper which is faster than no wrap. Obviously no wrap is more smoke.

yep, I learned from my dad and his buddies that used to do a lot of large group catering, using open 2'x8' homemade pits with very long smoke/cook times and no wrapping. We didn't have any type of internal thermometers, used only live oak and occasional mesquite (lots of live oak where I grew up). Catering for 200, 500, 5000, 10000 ... it was a lot of work with the open pits and took 18-24 hours. We used a mop sauce to keep the outside moist due to the length of time on the pit (but I often wonder if that was to keep the flies at bay too?). This recipe was handed down by many generations on my mom's side (German) dating back into the mid 1800s that we can trace back.

only use salt & black pepper as a rub. I typically add in other spices depending on my mood ... i.e. garlic and/or onion powder, paprika, chili powder, cumin, etc.

I have since (the last 50+/- years) played around with their methods and adjusted more to modern conveniences (charcoal base, closed pits, pit thermometers, internal thermometers, etc.). length of time, temperatures, spices, etc. even cheating to some degree based on my time I have available (use oven after hours of smoke)

scientifically speaking, in doing research on the internet, found what is called "the stall" and the "Texas crutch" ... the stall is where the meat tends to stop rising in temperature (around 160-165) due to evaporative cooling but will eventually start rising again over time ... the Texas crutch helps speed up the time in the "stall" by wrapping the meat to stop the evaporative cooling and help the temperature to continue to rise.

Sorry guys, been moving to a new house and haven't been online much!

I didn't use a water pan - I never do. I try controlling my fire well enough to where it doesn't get too hot. I did spray this one every 1.5 hours with a mixture of 1 cup apple juice to 3 cups of water.

I didn't take notice of the time it took to cook - it's done when it's done. I go by internal temperature and internal temp alone. I usually wrap at 160-165 and by then I have all the bark I'm looking for. I never wrap with aluminum foil because IMO, butcher paper allows the brisket to breath a little more and your bark still has some bite to it (pun intended). Aluminum, IMO starts to "steam" the brisket and can make the bark too moist for my taste.

I also never use fruit wood to smoke brisket or beef for that matter. Perhaps for seafood, chicken or pork, but I prefer white oak or pecan for beef.

Prime briskets are what I prefer to cook, and I usually trim them "Franklin style" to where they're evened out and any hard fat is gone. This brisket was 14 lbs before trimming and around 12 lbs trimmed - which yielded about 9 lbs cooked.

And finally - for the seasoning, I got tired of "salt and pepper" like I usually rub them with, so I tried Meat Church Holy Cow - and I don't know that I'll ever use anything else for brisket. It was absolutely phenomenal.