Reddit mentions: The best food service butcher paper

Brisket is a challenge. I have gotten the hang of it pretty good, after several tries. I do mine like they do in Texas, because, well I live in Texas.

Don't cut your brisket up in smaller pieces, its not going to turn out correctly, ever. It's really meant to be cooked all together.

Step 1: Trim

I square off the brisket flat - the flat typically has really uneven edges huge chunks of hard fat and other stuff that won't cook down. So the goal with the flat is to get all the sides of the meat even thickness and to reduce, but not completely remove the fat cap.

For the Brisket Point, I want to build bark on meat so I'm aggressive with the trim. The point is heavily marbled, so we don't need to maintain as much exterior fat here.

Step 2: Season

Salt and pepper all over. That's it.

Smoking for long hours is going to pretty much hide any flavors you put on the brisket anyway, so just S&P for me. But here you can try things out and get creative. Unless you are trying to do Texas style, which is S&P.

Step 3: The cook

I have an electric pellet grill. It uses little wood pellets to heat and smoke. I set this to 275F (135C) and put my brisket on and close the lid. Now I walk away. I do nothing except make sure the fuel is good for 6 hours. This first 6 hours is where you get the bark.

After 6 hours have passed - I open the lid for the first time. I'm checking the bark here. if its light go another hour. if its where I want it it's time to wrap. Some people wrap in foil - I disagree with this.

I use butcher paper: https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4

The butcher paper protects the bark, it breathes unlike foil, and you want it to breath.

At this stage I'm 6 or 6.5 hours in now. This is the first time I'm putting a probe in. I expect to be 155F - 165F (68C-74C)

Brisket is wrapped back on the smoker, and probed. I'm watching fuel and just watching the brisket come up to temp.

At 200F (93C) I'm using my probe to test the brisket in various places. The probe should go right through meat with little to no resistance. Remember I'm still wrapped so I'm poking through the paper as well. (just don't go all the way through and let the juices out of the bottom.) the brisket is probably going to be "done" Between 205F and 210F (93C-98C) But the poke test is more important than the actual temp - just dont go over 210F(98C)

Now I pull it off and wrap it in a towel. I put it in a cooler until the temp drops down to about 160F (71C) Perfect serving temp.

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Hope at least some of this is helpful!

I'm not OP but I make a brisket about twice a month for my family. Here are my steps, done on a Rec Tec Bull 700.

1. Trim brisket. Remove decal, trim fat cap down to ~1/4", remove any silverskin on top.
   
2. Rub it. Use S&P to stay pure, or whatever makes you happy. Occasionally I will break all the rules and inject with a mixture of melted Kerrygold butter and cajun seasoning. It's always a hit.
   
3. Place brisket fat-cap-side-down on your smoker and get the temp set to 225.
   
4. When brisket internal temp gets to ~160, and has developed a nice crust, pull it and wrap in peach butcher paper. Can be found on Amazon Here
   
5. Let brisket continue to cook until internal temp reaches ~204 degrees.
   
6. Let rest in cooler for no less than about 2 hours.
   
7. Slice 1/4" thick.
   
8. Shove down your gullet.
   
9. Share with friends, family, neighbors...etc.
   
10. Take any leftovers and make chopped beef sandwiches, or use as tamale stuffing.

Yea I didnt think butcher paper would be worth it until I tried it. It is pretty awesome, link to what I bought.
https://smile.amazon.com/gp/product/B00NC5S6OM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Your bark does look pretty fantastic.

> Except the ethics and stuff.

Isn't amazing how taking something out of context can completely change the intended meaning? I never said " Me only eating meat that I hunt is doing the same thing that a vegan diet would do." I said " Me only eating meat that I hunt is doing the same thing that a vegan diet would do, in terms of supply and demand." Of course hunting does not fit into a vegan diet. But it does have the same impact on the meat industry, because I am not buying meat. The money I spend on hunting goes to the government.

> I'm really surprised you haven't factored in the cost of the gun, the ammo, your time, lodging, equipment, processing, transport, refrigeration...

Most of these costs are 1 time payments. As a vegan, I am sure you have spent money on cooking equipment, like knifes, blenders, cutting boards, dishwashers, bowls, ect. that are not included in the actual cost of being vegan.

Still, to answer your question I will give you some price range ideas. Almost all of my things are hand-me-downs, but let's pretend you are a new hunter.

Gun: $250 This is for a basic gun, but this is a 1 time payment and can last many lifetimes if cleaned after every use.

Ammo: $15 20 rounds can last 2+ seasons. A hunter who is careful about shot placement will use 4 rounds or less per hunt. 2 hunts a year, 2 and a half years worth of ammo. Costs can also be cut down by reloading.

Time: Most hunters go hunting 2-3 days before the season starts to go camping. Hunting trips are more like camping trips than you realize. Most hunters, my self included, love to spend their time hunting. The time spent hunting is positive for most people.

Travel: If you are an out of state hunter, it gets costly, yes. In state hunting, travel can be extremely short. My elk camp is 6 hours away, so yeah there's that. But my deer hunting camp is literally 10 minutes from me.

Lodging: $91 Another 1 time purchase that can last 15+ years if treated correctly. This tent is plenty big enough for 2-3 people. In the case of my deer camp, I sleep at home, for free.

Equipment: Not sure what this means. I mean for knifes you can get dirt cheap ones any where. You could even use a kitchen knife. Food is typically the same price as it would be if I went to a grocery store to eat at home. Knifes are also 1 time purchase things.

Processing: $4 I mean, other than butcher paper and a meat grinder this is free. You can pay to have a butcher do it for you, but it is impracticable for cost savings.

Transport: Biggest cost really. Depends on where you are hunting. I mean you spend money on gas going camping or on a vacation, and since hunting is really just that, it doesn't really matter to me.

Refrigeration: I have 3 freezers, so this wasn't really a cost for me, but you can find cheap used fridges for less than $100. This is another 1 time purchase.

So all together: Less than $700 for all costs. These are all one time costs that only need to be payed for once. Let's say transportation is another $200 a year. That is still less than $1 per pound of meat. Obviously you are not successful every year, which I guess could add to costs, but the point of hunting isn't to kill something every year. It is to get out into the woods and make an attempt to feed your family.

I also purchased from amazon [this](Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_apa_AOeFAbB16G7MW)

It is awesome and a normal amount.

I’m Assuming you are paying a premium for that paper.

If you do a lot of smoking,

here is a great deal on Amazon.

I use this and it works great.

Follow the 3-S System. Soup, Salad, Sandwich (or tortilla wrap, your preference).

Essential to this system are these. Sandwiches and Salads are incredibly quick to make. You can make 3 or 4 in 20 minutes, each with different toppings, and put them in the lunch trays.

Soups can take awhile if you chop everything up and simmer them for a long time. However, order yourself one of these and you can make soups effortlessly. Just blanch/boil your vegetables in stock, add seasoning, and blend them up.

You can do this with basically any vegetable(s), and it's really easy to get a large serving of vegetables because you can drink 8-12 oz of soup really easily. I'll warm mine up in a glass in the microwave and just drink it. You'll be really surprised how much less you're craving food with 12 oz's of soup in your stomach.

I also use these, they have a small divider and I chop up a bunch of vegetables and keep them in there to make salads/sandwiches/tortilla wraps. Tortilla wraps are great! Bit of hummus, lettuce, cucumber, tomato, onion, bell pepper, (meats are optional), some italian dressing, and you have yourself an amazing veggie wrap. These make making them incredibly easy.

If you were only going to do one thing, order those lunch trays. You can make an entire weeks worth of lunches in one night. Chicken, rice, vegetable, and put in the trays for a weeks worth of lunches. Might not have the most variety, but it's easy as hell.

This is good but for brisket, 24" roll is much better

https://www.amazon.com/dp/B00ZYDRI8K/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2ZAY8HX11QCRX&coliid=I28I7IW6R4QTS1

18" you'll need to overlap some, 24" you should be ok with one piece.

Our cheese shop uses something like these


I also love them for baking.

Here’s a link to butcher paper on amazon:

Pink Butcher Kraft Paper Roll - 18" x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_ASO6CbVN16XSP

THIS is the paper I use. I've had good luck with it.

Amazon is probably your best resource.

https://www.amazon.com/Pink-Kraft-Butcher-Paper-Roll/dp/B07K4BRR4N/ref=sr_1_1_sspa?keywords=pink+butcher+paper&qid=1573827893&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExS083TTVFTFdKVVBIJmVuY3J5cHRlZElkPUEwODU2MjAxMklTTjJJTkJXUEg0TyZlbmNyeXB0ZWRBZElkPUEwMDY2MjY1MlVKNks2OFBERjNWOSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

175 feet will last you a long time. Probably 50 or 60 smokes.

Pink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade FDA Approved - Peach Wrapping Paper for Smoking Meat of All Varieties - Made in USA - Unbleached, Unwaxed and Uncoated https://www.amazon.com/dp/B0776JH663/ref=cm_sw_r_cp_apa_i_TD3rDbS4E1DYD

Edit: I've liked this one a lot

Here's what I use: http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00ZYDRI8K/ref=sr_1_2?ie=UTF8&qid=1462468577&sr=8-2&keywords=pink+butcher+paper

I like the 24" wide better than the 18" and 150' will last awhile.

Experimenting.

Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_.qduDbS6AXYYW

I use this paper and it works great. amazon link

Here’s one: Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef ... https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_sms_c_api_i_-BJUCb484WQX0

I’ve never used it but it gets good reviews

This right here is good info if you've never heard of it before. This is the stuff I buy. https://www.amazon.com/dp/B00ZYDRI8K/ref=cm_sw_r_cp_apa_acqAzb6H9HPH4

Here's a good link on Amazon... https://www.amazon.com/dp/B00NC5S6OM

http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM

Now you have access to butcher paper. Paper bags are not food grade so you can't have any idea of what you're using is safe or not.

Try wrapping in pink butcher paper next time... you'll get better bark.

https://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00ZYDRI8K

This might help.

https://www.amazon.com/Boardwalk-B2440900-Butcher-Paper-White/dp/B004NG8P0Y

Amazon

https://www.amazon.com/gp/product/B06XCCQ9K4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Nope he means unwaxed butcher paper

https://www.amazon.com/Pink-Kraft-Butcher-Paper-Roll/dp/B0776JH663/

Try it: https://www.amazon.com/Pink-Kraft-Butcher-Paper-Roll/dp/B07K4BRR4N/ref=mp_s_a_1_3?keywords=pink+butcher+paper+for+smoking+meat&qid=1571499880&sprefix=pink+but&sr=8-3

200 Pcs Kraft Brown Deli Butcher Papers, Eusaor 11.6" x 11.2" Dry Waxed Deli Paper Sheets, Hamberger Sandwich Wraps, Wrapping Tissue, Food Basket Liners, Squares Deli Paper Sheets https://www.amazon.com/dp/B07TGSP55G/ref=cm_sw_r_cp_api_i_b-C0Db12RNSZ7

Is this it?

This is what I bought:
https://www.amazon.com/gp/product/B06XCCQ9K4/

Pink butcher paper

Thermopop

This bacon cure with the recipe tied to a mason jar filled with the cure.

Head lamp

Clam Shell Tongs

Roll of Heavy Duty Foil

Roll of Pink Paper

Spool of Butchers Twine

Polder wired probe thermometer

Instead of a basket throw everything on a decent sheet tray.

https://www.amazon.com/Pink-Butcher-Paper-Roll-Unbleached/dp/B06XCCQ9K4/ref=sr_1_3?ie=UTF8&qid=1492617873&sr=8-3&keywords=butcher+paper

https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4/ref=sr_1_2_sspa?ie=UTF8&qid=1550191685&sr=8-2-spons&keywords=butcher+paper&psc=1

https://www.amazon.com/TopStyle-Newspaper-Waxed-Paper-sheets/dp/B013OE5HQK

"Waxed food paper"

this stuff: https://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00ZYDRI8K?th=1

this is what i use, doesn't have a wax side
https://smile.amazon.com/gp/product/B00NC5S6OM/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

https://www.amazon.com/dp/B00NC5S6OM/ref=cm_sw_r_cp_api_i_A3H7AbEYKVTZT

Have you tried pink butcher paper? Foil contains any fat and water that is released by the meat, which essentially causes it to braise. Butcher paper becomes saturated and "sweats" so the meats slowly roasts. I've found that using foil for butts makes the light meat dry and the dark meat mushy.

Pink Butcher Paper Kraft Roll 18"... https://www.amazon.com/dp/B00NC5S6OM?ref=ppx_pop_mob_ap_share

https://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_2?ie=UTF8&qid=1469705877&sr=8-2&keywords=butcher+paper

This is what I use:

Pink/Peach Butcher Paper Roll 18" X 150' in Durable Carry Tube https://www.amazon.com/dp/B00NC5S6OM/ref=cm_sw_r_cp_apa_kO4uxbDWZ2209