Foil or not foil or brown butcher paper?

Discussion in 'Messages for All Guests and Members' started by halfsmoked, Apr 18, 2016.

  1. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   I know a lot of what we do is personal preference and as long as its what you like that's fine. My question is why do you do it the way you do and why? I've seen on here where some do this way then they change and do it another and swear that its the better way to do it. Not looking for knock down drag out comments just why you do it that way maybe you feel better flavor or not as dry etc.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Straight Smokin' gives the most flavor but takes time and fuel. Foiling cuts down on cook time and tendrizes more but without doing the dance of smoking-foiling-unwrap and smoke some more, you loose some Bark texture. Paper is kind of a compromise. Has " some " of the speed advantage of foiling but also let's more smoke in with only some bark softening. No one BEST way to do it. What you use depends on how much Time you have to spend cookin and the Attributes of Q you value most...JJ
  3. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Thanks for the reply JJ I personally never wrap anything just my way.

  4. Awwwww....

    The $50,000 question... [​IMG]
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your going to get a lot of opinions on this.

    My advice is to try them all & decide what is best for you & your family!

  6. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Thanks sfprankster and Al for looking like I said I never wrap just wanted to see others comments.

  7. daricksta

    daricksta Master of the Pit OTBS Member

    I just a delivery of pink butcher paper I bought off Amazon. I've tried foiling both ribs and briskets but the bark turned out way too soft. I don't like totally naked smoking (the meat I mean) because the bark turns out to thick for my family's tastes. I'm Goldilocks hoping that Baby Bear's pink butcher paper wrap turns out to be just right.
  8. phatbac

    phatbac Master of the Pit

    Since i have been using my lang i dont wrap anything. I found this good until i decided to to tinker with a rack of babies. Made fotb ribs without mushy overcooked ribs. Since i now have a family member with dentures i will do this more often. Tomorrow im doing a brisket and im going to use parchment paper. Otherwise for pork chicken etc no wrap for the sizzle adv of my smoker. If i use my wsm bullet i would wrap as normal. (165 IT)

    I have only wrapped in paper once before and i didnt do well cooking the brisket ( undercooked dry and tough) im trying again to see how i like the results.

    Happy Smoking,
  9. hardcookin

    hardcookin Master of the Pit

    I do use both ways, a lot depends on the temp I am smoking @. And the amount of meat I am Smoking.

    JJ had an excellent post.
  10. daricksta

    daricksta Master of the Pit OTBS Member

    Just got a delivery of 24"x150' pink butcher paper today from Amazon. Never liked the results of foiling. Smoking pork ribs or beef brisket results in heavier and rougher bark than my family likes. Looking forward to trying out the paper in my MES 30.
  11. Hi, Warren I am like you,  I don't foil unless I have to . Several weeks ago da Ricksta and I had this same conversation. I sent him a link where Aaron Franklin smoked 3 biscuits  and he and another chef checked them out It was informative. Jted

  12. smokeymose

    smokeymose Master of the Pit

    We like to foil a bit, especially with ribs. We both like FOTB ribs and really aren't that enthused about bark (tired old teeth). I'm thinking about ordering some pink paper for brisket..
  13. daricksta

    daricksta Master of the Pit OTBS Member

    I hadn't watched this video before so catching up now. I just bought a 14 lb. USDA prime whole brisket packer from Costco yesterday. My plan is to slice the half with the point off and smoke that using the butcher paper I just got. I wish I had to ET-733s because that's what's preventing me from smoking both the point and the flat on two separate racks since I only have two probes. A send Maverick will be on my birthday presents wishlist at the end of the year. Anway, I plan to smoke the flat naked when its time comes in my MES 30. In any event I'm done with foiling.
  14. r2 builders

    r2 builders Smoking Fanatic SMF Premier Member

    Would the white paper the butchers use work for wrapping a brisket?
  15. smokeymose

    smokeymose Master of the Pit

    I don't think so. Go with the pink stuff.
  16. r2 builders

    r2 builders Smoking Fanatic SMF Premier Member

  17. r2 builders

    r2 builders Smoking Fanatic SMF Premier Member

    That's what I thought.
    Thanks for the feedback.
    I did see one post that said paper from a brown paper bag might work.
    What do you think on that?
    I guess I am trying to avoid buying a massive roll of butcher paper.
  18. daricksta

    daricksta Master of the Pit OTBS Member

    The white stuff has an inner plastic lining. That's why the pink paper is preferable, pal. (Just keeping my alliteration theme going.  [​IMG])

    r2 Builders, I don't see why a regular paper bag wouldn't work other than it might not be "food" quality, whatever that designation means for wrapping meat in a smoker. The butcher paper I bought off Amazon didn't really absorb the brisket juices any better, which was really not much at all. Wrapping a brisket really serves just to goose it a bit more quickly past the stall, and to protect the bark if you're Aaron Franklin and slinging briskets across a hot grill half-a-day long, every day. I like to finish my briskets unwrapped to firm up the bark to the texture I want when the brisket's done.

    I paid a total of $53 for my butcher off Amazon. It may appear pricey but it's a 24" x 150' roll and will last me quite a few years since I won't be using it a lot.
    Last edited: Nov 21, 2016
  19. smokeymose

    smokeymose Master of the Pit

    I got mine from Amazon as well. 18"x150' was around $35. They were out of stock on 24" at the time. Works for me since only use it for briskets and I do the smaller ones so it should last for a while. You'll notice they call it Peach a lot of places.
  20. r2 builders

    r2 builders Smoking Fanatic SMF Premier Member

    That was a lot of feedback thanks all!
    I was reading Steven Raichlen book "Project Smoke" and in his brisket recipe at a certain temperature he wraps in butcher paper.
    So I thought I would give it a try.

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