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Baby Back Maniac

Brisket Wrap Test: foil vs butcher paper (video)

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So the title sorta speaks for itself. 

We did a side by side comparison of 2 prime grade briskets from Costco. Wrapped one in foil and one in butcher paper and then compared the difference. 

 

This was one of the funnest cooks I've filmed at my house. You'll see why when you watch. People make the difference. 

 

 

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6 hours ago, 5698k said:

I’ve done the paper with similar results.

 

Shuley, have you done one naked? If you’re cooking prime, it’s my favorite, plus it’s easiest. 

I have- but I think due to the longer cooking time- mine have turned out too dry. I like the paper wrapped pretty well. I do wish my bark were slightly crispier- but prefer it to the meat that I feel is too dry

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My one question is what did you do with the wrap liquor in your comparison?

 

Haven't tried paper; foil gives me a ~1/4 cup of something wonderful after draining and decanting.  I don't see any sign of it in the video, you cut straight to cutting-boarded beef. 

 

HAve fun,

Frank

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I guess I haven’t noticed a longer cooking time for a naked brisket. Perhaps you’re simply over cooking, and that’s why it’s dry? I’ve done both paper and naked, and for the extra trouble you go through to wrap, I’m stickin with naked. I also never peek while cooking, until it’s close to done, I’ve noticed that when I open my grill mid cook, my glasses fog up, so there’s a lot of released moisture in there. 

 

The Franklin videos show the three methods, the cook times are close enough that you can’t really say that wrapping definitely made a difference. Each individual brisket behaves differently no matter how similar they are. He also goes by jiggle, not a specific temperature, or a probe. The last brisket I cooked I got the jiggle he was talking about, and it was perfect!

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I don't think wrapping has much to do with cooking time when it comes to brisket and boston butts.  In my opinion, wrapping is about bark texture more than anything else.  In THEORY, the cooking time might change a bit because you are creating a higher humidity environment inside the wrap.  The higher humidity environment conducts heat more efficiently which would change the speed of the cook.  How much of a difference is there is questionable.  It may or may not make a 10 or 15 minute difference overall in a cook.

 

 

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22 hours ago, shuley said:

Nice video. I've been jumping on the paper bandwagon as well. But really- this just made me crave some burnt ends like nobody's business 

 

Yeah, those were great. That was a 11th hour decision that we talked ourselves into while we were shooting a video for his channel. I'm so glad we did it. 

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22 hours ago, 5698k said:

I’ve done the paper with similar results.

 

Shuley, have you done one naked? If you’re cooking prime, it’s my favorite, plus it’s easiest. 

 

Yeah, the last time we did this experiment, we found that to be the case as well. I think what matters a lot is the quality of meat to begin with. Leaner cuts in my experience benefit from wrapping because it helps with moisture. The really good prime meats don't need it.

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13 hours ago, fbov said:

My one question is what did you do with the wrap liquor in your comparison?

 

Haven't tried paper; foil gives me a ~1/4 cup of something wonderful after draining and decanting.  I don't see any sign of it in the video, you cut straight to cutting-boarded beef. 

 

HAve fun,

Frank

That's the downside of paper, unfortunately. No au jus.

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your experience with Costco prime brisket mirrors mine. I trim more fat off of that brisket than any other I have purchased there is consistently 3 to 5 pounds of fat that hits in the can and it appears that I leave more of a fat cap than you. Also, 100% fan of butcher papaer though I only wrap now when I'm approaching a deadline and need to push the cook along. Great video.

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