Wax Paper

Sherpa, I have an Amerique (SM066) and I find if I open the door during the cook, it will indeed take a long time to recover and the resultant temp rise will be high, but for only about 20 minutes or so. Just a reason for me to avoid opening for any reason. I don't use recipes that require a mop since the AQ (and I assume the SM025) are so moist inside anyway.

On the use of "brown paper" (I don't think it's wax paper) I recall some posts here (use the "search" feature) that discussed red paper used by some to wrap brisket, which was claimed to increase juiciness.

As for injecting, I haven't done it and after a considerable bit of experimenting, I've found a method that works in my AQ for juicy brisket without it. However I do beieve it is fairly common, even commercially. On the few occasions I've had injected brisket (that I knew) I didn't like the resuting flavor - just seemed a little blander and somehow not quite the beefy taste I like. If you try injecting or paper, let us know how you like it.

PS: Welcome to the forum!

quote:

Also, the brisket in Texas was extremely juicy, do you think it was injected? Thanks in advance for the help. I am currently in the middle or reading every single post on the forums.... lol.

I really doubt that they take the time to inject the quantity of briskets that they need to cook everyday.
I would guess that they are better quality of briskets instead. I have read some where that Franklin uses prime grade for his place.

I have read that too, Cal, regarding the prime briskets at Franklin BBQ

Oren International has a good discussion on its web site regarding peach/pink butcher paper. They even have a free download book of Pitmaster Tips and an Amazon link to purchase a small amount to try.

you do not want wax paper.

A search for pink butcher paper will get you the correct stuff.

Its the only way I'll do brisket in my SM025 since i discovered it. it makes flats super tender IMO.

I would only open the door to pull it to wrap it, then to eat.

go off the probe temp, or time once you get use it.