***Official Grilling and Smoking Thread*** (1 Viewer)

[Grahamburn]

I think you have mistaken the grilling/smoking thread for the "Betty Crocker I Sit to Pee" thread. 

Relax.  I seared it first. 

 

[TheFanatic]

Relax.  I seared it first. 

On the grill?

 

[Grahamburn]

On the grill?

What's a grill?

 

[Beef Ravioli]

So, the brisket has been on about 4 and a half hours. I had a meeting so my wife babysat for a bit. We were going to use foil to wrap because I found a video on @TheFanatic page that said to. When you guys said to use butchers paper, the wife ran down to the grocery store. She couldn’t find any, so she went to the butcher and asked if they sold any. He gave her a big chunk of paper. So it’s wrapped and cooking at 225. Internal temp is at 157 degrees. 

I am going to 190 correct? Then keep it wrapped for as long as I can? 

 

[PinkydaPimp]

So, the brisket has been on about 4 and a half hours. I had a meeting so my wife babysat for a bit. We were going to use foil to wrap because I found a video on @TheFanatic page that said to. When you guys said to use butchers paper, the wife ran down to the grocery store. She couldn’t find any, so she went to the butcher and asked if they sold any. He gave her a big chunk of paper. So it’s wrapped and cooking at 225. Internal temp is at 157 degrees. 

I am going to 190 correct? Then keep it wrapped for as long as I can? 

They way i do it is use 190 as a guide to start probing for tenderness.  Actually i like to probe around 185 to feel the resistance.  When it probes like butter, then i pull it.  But that could be at 190, 195, 200, 205 internal temp.  Sometimes higher depending on how you are cooking it. 

 

[The Gator]

Elk 'tri-tip'

 

[TheFanatic]

So, the brisket has been on about 4 and a half hours. I had a meeting so my wife babysat for a bit. We were going to use foil to wrap because I found a video on @TheFanatic page that said to. When you guys said to use butchers paper, the wife ran down to the grocery store. She couldn’t find any, so she went to the butcher and asked if they sold any. He gave her a big chunk of paper. So it’s wrapped and cooking at 225. Internal temp is at 157 degrees. 

I am going to 190 correct? Then keep it wrapped for as long as I can? 

Foil is still your best friend if you can't find the paper. And finding the peach stuff is really hard to do. We had to order an entire roll and shipping was nuts. If you can use butcher paper do it, if you only have foil, use it and remove it when the brisket gets through the stall and put it back on the grill naked to firm up the bark. 

 

[TheFanatic]

If you're going to cook inside, the least you could do is get a pressure cooker or a dutch oven. 

Why crock pots are bad at cooking food

Great read. Thanks for sharing. I see some major similarities to what happens with our crockpot when the wife makes some of this stuff. 

 

[In The Zone]

I've never tried butcher paper but I want to. I've always used foil. Where are you getting your paper from? Amazon? Local store?  and how expensive is it? 

I may have to go to the local Chef Store and see what they have. 

 

[TheFanatic]

I've never tried butcher paper but I want to. I've always used foil. Where are you getting your paper from? Amazon? Local store?  and how expensive is it? 

I may have to go to the local Chef Store and see what they have. 

We tried everywhere in St. Louis even the local restaurant supply stores (think Sam's but for restaurants) and found nothing. Bought an entire role for like $60 and the shipping was $70. Oh, and we got a roll rack the roll sits in. Can't remember where dad got it. 

 

[Beef Ravioli]

They way i do it is use 190 as a guide to start probing for tenderness.  Actually i like to probe around 185 to feel the resistance.  When it probes like butter, then i pull it.  But that could be at 190, 195, 200, 205 internal temp.  Sometimes higher depending on how you are cooking it. 

So when you say you probe it, just use my thermometer and I am looking for the “butter” feel? Let’s say I am there, what then? I read somewhere they wrap it in a heavy towel for at least an hour, I think you said it can sit several hours. What is ideal? 

The bark was looking great when we wrapped it and it is smelling awesome! 

Thanks! 

 

[In The Zone]

Interesting video on foil vs butcher paper vs unwrapped.

OMG

 

[In The Zone]

Found this as well

Wal-Mart butcher paper

And here

 

[Brony]

So when you say you probe it, just use my thermometer and I am looking for the “butter” feel? Let’s say I am there, what then? I read somewhere they wrap it in a heavy towel for at least an hour, I think you said it can sit several hours. What is ideal? 

The bark was looking great when we wrapped it and it is smelling awesome! 

Thanks! 

I usually pull around 200 to 203.  If you have butcher paper around brisket or if it's naked, wrap paper+meat or meat in foil.  This will prevent juice from getting everywhere.  Take foiled meat and put in cooler.  Ideally wrap foiled meat with 1 or 2 towels.  Let that sit in cooler for 45 minutes min, but up to 3 or 4 hours is fine.  It will stay warm.  No big change in outcome whether or rest 1 hour or 4 hours. 

 

[In The Zone]

So when you say you probe it, just use my thermometer and I am looking for the “butter” feel? Let’s say I am there, what then? I read somewhere they wrap it in a heavy towel for at least an hour, I think you said it can sit several hours. What is ideal? 

The bark was looking great when we wrapped it and it is smelling awesome! 

Thanks! 

The one I did over the weekend was unwrapped but when I took it off the smoker I double wrapped it in foil, double wrapped it in towels and placed it in a cooler with another towel laid across the top. I would probably make sure that there isn't too much liquid wrapped with it in the cooler.

 

[Beef Ravioli]

Interesting video on foil vs butcher paper vs unwrapped.

OMG

Interesting, they liked the unwrapped one the best, then foil, then butcher paper.

 

[TheFanatic]

Interesting, they liked the unwrapped one the best, then foil, then butcher paper.

Aaron Franklin is not going to like this! 

I prefer unwrapped too. It just takes so dang long!

 

[PinkydaPimp]

So when you say you probe it, just use my thermometer and I am looking for the “butter” feel? Let’s say I am there, what then? I read somewhere they wrap it in a heavy towel for at least an hour, I think you said it can sit several hours. What is ideal? 

The bark was looking great when we wrapped it and it is smelling awesome! 

Thanks! 

yep.  just stick the probe him and it should feel like butter.  For me it was hard to understand that feeling but thats why i probe it early to feel the difference.  But yes after that, wrap in towls and put in a cooler for an hour or even a couple of hours. 

 

[Beef Ravioli]

yep.  just stick the probe him and it should feel like butter.  For me it was hard to understand that feeling but thats why i probe it early to feel the difference.  But yes after that, wrap in towls and put in a cooler for an hour or even a couple of hours. 

So I put it on just a little after 7 this morning. Kept it between 225 and 250 most of the time (had a time where it climbed to 300 and one time I found it under 200). I just pulled it it with an internal temp of 195 and I hope a “butter” probe test. Not sure if I should have done this but it took the butcher paper off (primarily because I wanted to see the bark) and wrapped it in foil and two towels and then into the cooler. Probably keeping it in there till 645ish as that is when our company is getting here.

Any chance it becomes dry waiting that long?

Smelled AMAZING! I so bad wanted to take a chunk of bark off but I refrained. 

Thanks for all of your direction!

 

[TheFanatic]

So I put it on just a little after 7 this morning. Kept it between 225 and 250 most of the time (had a time where it climbed to 300 and one time I found it under 200). I just pulled it it with an internal temp of 195 and I hope a “butter” probe test. Not sure if I should have done this but it took the butcher paper off (primarily because I wanted to see the bark) and wrapped it in foil and two towels and then into the cooler. Probably keeping it in there till 645ish as that is when our company is getting here.

Any chance it becomes dry waiting that long?

Smelled AMAZING! I so bad wanted to take a chunk of bark off but I refrained. 

Thanks for all of your direction!

It will not go dry on you. Although, I probably would've left the paper on. The bark would've been better

 

[Beef Ravioli]

It will not go dry on you. Although, I probably would've left the paper on. The bark would've been better

Bummer! Is that because of the paper over foil or just the fact of not taking the wrap off until it’s time to cook?

 Thanks to you also for the direction and your site!

 

[Redwes25]

Interesting, they liked the unwrapped one the best, then foil, then butcher paper.

I think I prefer unwrapped but as others have stated it can take a long time and do wrap to get over the stall.  Usually with tinfoil.   

 

[Hawks64]

I've never tried butcher paper but I want to. I've always used foil. Where are you getting your paper from? Amazon? Local store?  and how expensive is it? 

I may have to go to the local Chef Store and see what they have. 

We tried everywhere in St. Louis even the local restaurant supply stores (think Sam's but for restaurants) and found nothing. Bought an entire role for like $60 and the shipping was $70. Oh, and we got a roll rack the roll sits in. Can't remember where dad got it.

Amazon for 20 bucks 18"x 150', prime so no shipping costs.

 

[PinkydaPimp]

So I put it on just a little after 7 this morning. Kept it between 225 and 250 most of the time (had a time where it climbed to 300 and one time I found it under 200). I just pulled it it with an internal temp of 195 and I hope a “butter” probe test. Not sure if I should have done this but it took the butcher paper off (primarily because I wanted to see the bark) and wrapped it in foil and two towels and then into the cooler. Probably keeping it in there till 645ish as that is when our company is getting here.

Any chance it becomes dry waiting that long?

Smelled AMAZING! I so bad wanted to take a chunk of bark off but I refrained. 

Thanks for all of your direction!

so.....

 

[heckmanm]

Amazon for 20 bucks 18"x 150', prime so no shipping costs.

Yeah I was just coming in to post this. Now showing 17 bucks on the one I had saved

 

[Brony]

Amazon for 20 bucks 18"x 150', prime so no shipping costs.

I did the same. Should last me a decade or two. 

 

[Beef Ravioli]

so.....

Awesome! Tasty bark, juicy all the way through! Everyone loved it! Notice all those exclamation points? 

 

[In The Zone]

Awesome! Tasty bark, juicy all the way through! Everyone loved it! Notice all those exclamation points? 

Any 

 

[Beef Ravioli]

Any 

I took one but I don’t have any way of posting it. 

 

[Judge Smails]

Aaron Franklin is not going to like this! 

I prefer unwrapped too. It just takes so dang long!

Saw that others already posted for the butcher paper.  That's the stuff I use.  I love me some brisket and have tried all methods to get it down. First no wrap. Then foil.  I've done wrapped in towels in a cooler (fantastic for pork shoulders but not the same for brisket).  In my opinion, and I'm not just being a Franklin honk, it's not even close.  Butcher paper hands down.  Foil steams the meat and you lose bark quality.  I really encourage all of you brisket lovers to follow the Franklin Manifesto method to an absolute tee (I even bought his recommended carving knife) and then tell me which method you prefer.  

 

[shuke]

Give me a break with the butcher paper ####.

 

[Judge Smails]

Give me a break with the butcher paper ####.

Hate away.  I did 2 prime briskets for my fantasy football draft.  30 pounds before cooking.  14 guys.  It was all gone.  Sandwiches, brisket tacos.  It was like crack.  Many said it was the best meat (of any kind) they have ever tasted.  But to each their own.  

 

[shuke]

Hate away.  I did 2 prime briskets for my fantasy football draft.  30 pounds before cooking.  14 guys.  It was all gone.  Sandwiches, brisket tacos.  It was like crack.  Many said it was the best meat (of any kind) they have ever tasted.  But to each their own.  

I'm just busting balls.  I've never done a brisket.  I figure it was just something Icon was doing because it looked cool.

Seriously though, if the point is to get through the stall, wouldn't foil be most effective?

 

[Judge Smails]

I'm just busting balls.  I've never done a brisket.  I figure it was just something Icon was doing because it looked cool.

Seriously though, if the point is to get through the stall, wouldn't foil be most effective?

Yes. Franklin admits there's a time and place for foil if used with caution.  Specifically if you have a really lean brisket or you need to speed the cook time.  But the benefit of butcher paper is it allows the brisket to breathe a bit and not steam.  Did it 2X this summer.  Both were by far the best I've ever done.  Swear by it.  

 

[PinkydaPimp]

Saw that others already posted for the butcher paper.  That's the stuff I use.  I love me some brisket and have tried all methods to get it down. First no wrap. Then foil.  I've done wrapped in towels in a cooler (fantastic for pork shoulders but not the same for brisket).  In my opinion, and I'm not just being a Franklin honk, it's not even close.  Butcher paper hands down.  Foil steams the meat and you lose bark quality.  I really encourage all of you brisket lovers to follow the Franklin Manifesto method to an absolute tee (I even bought his recommended carving knife) and then tell me which method you prefer.  

I’m a big fan of doing it both ways and then deciding.  For those that aren’t sure but two small briskets and do one with foil and one with butcher paper.  Maybe even do one with no wrap at all.  I prefer either butcher paper or naked myself.

 

[PinkydaPimp]

Awesome! Tasty bark, juicy all the way through! Everyone loved it! Notice all those exclamation points? 

Sounds like you nailed it!  Nice job.  Upload that pic to imgur and post the link.

 

[[icon]]

I'm just busting balls.  I've never done a brisket.  I figure it was just something Icon was doing because it looked cool.

Seriously though, if the point is to get through the stall, wouldn't foil be most effective?

 well played GB 

I definitely am as far removed from “creator” of this method as it gets.. but I am a convert after using it. First time I tried it was on beef ribs after a talk with Tom Micklethwait, and THAT sold me instantly. Give it a shot

 

[Hawks64]

I took one but I don’t have any way of posting it. 

imgur.com?

 

[TheFanatic]

Amazon for 20 bucks 18"x 150', prime so no shipping costs.

Yeah, well, we ordered ours soon after Franklin's book came out and it just wasn't readily available like it is now. No biggie. Business expense. Spend it or give it to Uncle Sam. I say spend it. 

 

[heckmanm]

Pulled a bunch of rib tips out of the freezer from when I had spares trimmed down.  Planning on an Asian-style rub and sticky glaze roughly based on this Traeger recipe

Thoughts on the process?

 

[Worm]

I smoked a duck on Thanksgiving. It was amazing even though I slightly overcooked it.

My girlfriend used some of the fresh smoked duck fat in the Thanksgiving gravy. It was the most delicious gravy I've ever tasted, hands down.

 

[Grahamburn]

If you're going to cook inside, the least you could do is get a pressure cooker or a dutch oven. 

Why crock pots are bad at cooking food

Came out so delicious.  I cooked the meat in a mojo marinade.  Some chicken stock and onions as a bed.  The rendered broth was amazing.  I put that in a pan with some cayenne, cumin, red pepper flake, and flour.  Then poured that roux/gravy back over the meat after it had reduced. 

 

[TheFanatic]

Came out so delicious.  I cooked the meat in a mojo marinade.  Some chicken stock and onions as a bed.  The rendered broth was amazing.  I put that in a pan with some cayenne, cumin, red pepper flake, and flour.  Then poured that roux/gravy back over the meat after it had reduced. 

Did you get the recipe from your Better Homes and Gardens magazing

 

[In The Zone]

imgur.com?

Do you have any kids? I bet one of them could get it posted in a snap. 

 

[Grahamburn]

Did you get the recipe from your Better Homes and Gardens magazing

Pinterest!

 

[Beef Ravioli]

I have smoked wings, pork loin and now a brisket and have gotten most of my advice from this thread. 

So FFAers, I want to know the best piece of PORK to smoke? I have to imagine there is something better than the loin, right? 

 

[PinkydaPimp]

I have smoked wings, pork loin and now a brisket and have gotten most of my advice from this thread. 

So FFAers, I want to know the best piece of PORK to smoke? I have to imagine there is something better than the loin, right? 

best is subjective.  Loin is delicious.  But so is a pork butt.  So are pork ribs.  So is pork collar.  more preference really. 

If you havent done a butt give it a go and make pulled pork.  Really tasty.  Then, try your hand at ribs. 

btw pork is muuuuch easier to cook than brisket imo. 

 

[Brony]

I have smoked wings, pork loin and now a brisket and have gotten most of my advice from this thread. 

So FFAers, I want to know the best piece of PORK to smoke? I have to imagine there is something better than the loin, right? 

What PinkydaPimp said. Pork shoulder (aka butt) is easy to get right. Pulled pork via smoker is awesome 

 

[Hawks64]

I have smoked wings, pork loin and now a brisket and have gotten most of my advice from this thread. 

So FFAers, I want to know the best piece of PORK to smoke? I have to imagine there is something better than the loin, right? 

Shoulder, all day every day IMO. Followed closely by pork belly.

 

[In The Zone]

I have smoked wings, pork loin and now a brisket and have gotten most of my advice from this thread. 

So FFAers, I want to know the best piece of PORK to smoke? I have to imagine there is something better than the loin, right? 

Shoulder? 

Pork Belly? 

Baby Backs? 

All of the above?