Anyone cooking brisket with butcher paper?

[Smokenovice]

Aaron Franklin of Austin, TX has been widely acclaimed to produce some of the best beef briskets.  Does anyone know at temperature he is cooking and at what phase he uses the butcher paper to wrap the full packer with?

[LostArrow]

Wrap the brisket at the same stage as you would foil 160-170F .
Think of it as a product halfway between a non foiled & a foiled brisket.
Use non waxed paper & 2-3 layers & tapeit fairly tight.

[Savannah Stoker Controller]

While on the set of BBQ Pitmasters, I got a chance to talk with Aaron.
He does not wrap briskets in butchers paper until the brisket is removed from the smoker.
Simply for the ease of handling. 

He wrote his recipe on the inside back cover of my copy of Myron's book "Smoking".

[Ka Honu]

Nice to see there's someone other than me who seasons brisket with salt and pepper ONLY.

[GrillGeek]

I really can't wait to try Aaron's recipe. Hopefully in the next few days. Has any one had his Brisket?

[Smokenovice]

While on the set of BBQ Pitmasters, I got a chance to talk with Aaron.
He does not wrap briskets in butchers paper until the brisket is removed from the smoker.
Simply for the ease of handling. 

He wrote his recipe on the inside back cover of my copy of Myron's book "Smoking".

Thank you Billy; but, I think you're the one that should have written a book on "Smoking" for us.

For those of you that don't know BMerrill, we Pelletheads consider them a master pitmaster and an encyclopedia of BBQn kowledge.  He's faired very well at the recent American Royal and will be appearing on the newest BBQ Pitmaster series to air soon as an assistant to Samuel Jones of the Skylight Inn BBQ restaurant in Ayden, NC. 

Good luck to you this weekend at the Jack Daniel's and show them how it's done !

[Savannah Stoker Controller]

Thanks you for your compliments Smokenovice.
I'll be doing my best at the Jack.
Will be cooking 2 butts with skin on from pasture raised Berkshire hogs at The Jack hoping to raise the bar a little.

 

[squirtthecat]

Hal did a Berkshire shoulder once.   OMG was it good.

Like pulled pork tossed in clarified butter...

[smokeasaurus]

Go get em at the Jack, Bill!!  Best of luck!!

[LostArrow]

Holy Hog what marbeling!

[TwoPockets]

Good luck Bill! Love Berkshire and Duroc pork.

[Smokenovice]

Pasture raised Berkshire hogs - awesome taste, should do well at the Jack with those piggies 

[NorCalQ]

I have yet to try the butcher paper brisket, but now I'm a little confused.  From what I've read, a lot of folks have been trying the butcher paper method because of Franklin's success with it.  Now, to find that he only wraps to hold his briskets, not to cook in it...well that kinda changes things.
So please, if it's not the butcher paper wrap that makes Aaron's briskets so good, then what is the secret to his success?  Also, is butcher paper really producing product that is better than foil?

[Smokenovice]

Derek, the only thing I can see when using it after the cook is to keep the bark intact?  I think the butcher paper lets the brisket breath easier than using the foil enclose and braise, making the bark softer? 

I am confused too; since, I was lead to believe by J$, it was to be wrapped at 170-175F with butcher paper and finished that way.  He even shows one wrapped in his pit with the meat probe stuck through the wrapped butcher paper.  He claims it worked better than foiling; but, there was very little juice which was being soaked into the paper.

Let's Talk BBQ members, please chime in if you have had any experience using a butcher paper wrap; instead of foiling, please 

[Savannah Stoker Controller]

On an episode of "BBQ Paradise 2: Another Rack", next airing on Nov 10 @ 6:00pm, on the Travel Channel, features Aaron Franklin at his restaurant. He shows how he cooks his briskets. This episode also features my friend, Samuel Jones of the famous Skylight Inn and Factback Selective.