Anyone PTC a brisket?

Also,helps keep from taking on continued smoke in those stickburner pits.Seems like butcher paper "wicks" oil away by contact,while still allows air to pass thru,while blocking some smoke particles?They say it doesn't eat holes thru it like foil does and easier to handle without gloves.

You need the old slo/lo temps rather than Myron's hot cooking ,or you wind up wih candles.

Doesn't steam/parboil the interior meat and mush the bark like plastic ,or heavy foil.

We see heavy paper grocery sacks around the South, to hold whole shoulders/butts the same way.Cooks say butcher paper doesn't let the meat fall thru like brown paper bags.

Have talked to some teams that do it in the South, with mixed results.Seems they need about triple thickness of butcher paper.Some paper has a coated side and not sure how you faced the meat.

We were cooking the state championship in Charleston,SC at a big plantation there and state cooks used cotton pillow cases and one team by us used bed sheets to get the correct thickness.They used to use clean unused feed sacks in the old days,but now they have some kind of coating on them.

Too many things to think about for ol' country cooks like us.

I wonder if parchment paper may be better? Let us know if you try it.

Results: FTC does a much better job at retaining heat vs paper. I suspect that paper would do just as well if the meat were held in a holding cabinet.

Any thoughts about difference in bark,or texture of internal meat?

The paper wrapped briskets had a bit more bark. Internal texture was about the same. All could have been a tad juicier but circumstances dictated a 5 hr Cambro holding time, which may have been a factor.

All 6 briskets were Black Canyon Angus (National Meat) brand. Didn't inject...used CS Brisket and TXBBQ Brisket #2 rubs. Flavor was very good on all.

Thanks.

My tried & true brisket method now is to cook to internal @160, then pull & wrap meat with 1/2 cup suitable liquid (drippings or apple juice (2parts)/beef broth (2parts)/red wine vinegar (1part) mixture containing a pinch of rub, wrapping meat/liquid with parchment then over wrap that with aluminum foil, returning the wrapped brisket until internal reaches 190-200F. I like this approach for these reasons:
- Moisture is returned very well, meat never dries out during the fat rendering journey from 160-190.
- Time from 160 to 190 & above is accelerated.
- You avoid putting meat in direct contact with aluminum foil where corrosion from salty juices allows Aluminum to contaminate your food. I never allow meat to be in direct contact with aluminum foil - bad idea.
- Finished, wrapped end product can be cooked one day, reheated without flavor degradation, drying out, making it easy to have food ready when guests arrive!
- A great way to store in the freezer.

The real reason behind it?......It was cheaper than foil and please don't buy into the whole aluminum contamination issue.........

Aluminum corrosion is fact, not fiction. As a chemist I spent years analyzing this effect in canned foods. FYI, all metal packaging for foods have a type of epoxy, acrylic or lacquer coating to prevent corrosion.

Another neat material I've also used is pan lining paper wwhic aluminum foil on one side and parchment paper on the other.

Is the corrosion a real issue short term, like a couple hours, wrapped around a brisket or such as opposed to food in a can for up to a year or so?

Guys,

Let's not threadjack.

If we want to have a discussion about foil or not, let's go to a new thread.

I have practical thoughts and experience also, but I don't want to threadjack Max's post.

FYI. I don't foil or paper my briskets

quote:

FYI. I don't foil or paper my briskets

How do you hold them in a Cambro/Igloo for a comp or otherwise?