Which Brisket Wrapping Method Is Better - Butcher Paper Or Foil Boat?
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- Опубликовано: 27 июн 2022
- I have been wrapping my briskets with butcher paper forever, which turns out great. However, the Foil Boat method has been popping up more and more lately and a lot of people seems to like it. I compare both methods in this video to see which one comes out better.
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Both briskets looked amazing! That trim was on another level as well. Thanks for sharing your craft.
Thanks for watching, Matthew!
Thats some good-looking briskets!!! Great work!!
Appreciate you Mike! 🙏🏼
Love watching "one of us regular dudes" making BBQ. I was going back and forth between using the boat and not and I think this was very useful in my journey. Thank you!
Thanks for watching Michael!
I was going back and forth as well. 20mins ago I put it in a boat foil and am wishing for the best.
BEAUTIFUL trim job!
Thank you!
AWESOME VIDEO! As always putting out fire content and FREE GAME! Keep up the dope work PARE!!!
Thanks man!
Very Nice Brisket Smoke Fik, regardless of foil boat or butcher paper, you nailed the cook. Both turned out great. (I go back and forth on which one I like better also). Keep up the great vids.
Thank you so much! 🙏🏼
Great cook. Those flat slices look perfect
Thanks man! 🙏🏼
Love the video and comparison. I’m a starter with briskets and have only done maybe 8 total so I’m still learning. Each one is getting better than the last and I’ve noticed I prefer the butcher paper to the foil boat as well. I usually unwrap the brisket and toss it under the broiler for a few minutes to get the bark to crisp up right before slicing. Not too long though otherwise it starts to burn and cook them again.
Then when I pull them out of the broiler I pour over a very small amount of smoked rendered fat over the top to cool it down and add some moisture right before slicing.
Thanks for watching!
Good idea throwing it under the broiler.
The attention to detail on your brisket trims are second to none
Thank you!
Beautiful briskets, bro! From trim to finish 👌
Thanks Ant! 🙏🏼
Love your videos bro!
Thanks man!
Great stuff man! 👍🏾
Appreciate it!
Another great video.
Thank you
Man this is off subject here but I love how the inside of your kitchen looks nice setup. Your whole place looks like an awesome place to live.
Thanks Trent! My wife designed the kitchen and she wanted me to tell you that lol
@@fikscue hahaha to funny she done good!
Hey man, another great video! I'm curious about your digital thermometer set up. What are you connecting the x4 receivers to to get your read outs?
Thank you! I use the X4 to get the temps at grate level. The remaining outputs I can use to probe whatever proteins I'm cooking.
Great seeing another video. I know lots of folks have serious opinions on this subject. For me I just don't think it really matters. I do the entire cook not wrapped. I only use foil when I pull the meat from the smoker to place in insulated box (cooler) for finishing for another 4 to 6 hours and serve still warm ( I keep it above the 140°f obviously) The foil is so much easier to keep clean. That damm paper just makes so much of a mess. FYI, I really like how you have gotten to know your pit, great job. 👍 Have a great day 🌤 😀
Thanks Victor! It's really close for me between the two methods. I'm just a little more comfortable using paper due to repetition. Another benefit of butcher paper is that I can re-use them to light my fires. Have a great day sir 🙏🏼
Franklin has a vid from like 8 years ago where he does foil, naked a butcher paper. HE had another guy testing with him, and butcher was easily the best.
@@punkem733 I just don't see the need. But understand I don't wrap at all during the cook. Only to put away in the insulated box for finishing. This is where folks miss understand Franklin. They don't wrap until the end of the cook. They wrap when they are no longer feeding the smokers fuel but just coasting along with resididual heat until they can be served. Essentially finishing themselves. Folks don't consider what's involved with his business. He's smoking I believe 106 roughly 10 lb briskets each cook night. Where do you rest that much meat? He does it in the most logical place he has,the smokers he just used. And paper is less expensive and easier to dispose. No real magic there. Just good sound business decisions. I use aluminum foil just because it's cleaner and easily transported. But as to quality of tenderness and flavor? Makes no difference. Do what's best for your circumstances. Have a great day 🌤 😀
@@punkem733 I saw that video 👀👀, watch it again Franklin went with the naked brisket but I think he did indicate that the butcher paper was better than the foil wrapped 👍🏽👍🏽
@@victorbenner539 I like your opinion 👍🏽👍🏽👍🏽you seem to feel like I do about Franklin, he does a good job but I don't feel like he's the standard for smoking brisket, it's a lot of guys on RUclips that's doing a good job as well 👍🏽,I like to not wrap at all, my problem is trying to decide on when to put the brisket on, in the morning or going into the night 😔😔😔I like morning best ,just have to get up early and get started 👍🏽the late night brisket cooks can get discouraging and make you want to wrap it up in foil to finish 😄😄😄😄😄😄😄
Bro, I want to hang out with you so bad. You're so chill. Your brisket game is strong, too 💪 🤜🤛
I appreciate that
Just found you, great video, demo, t-shirt. Thank you!
GO WARRIORS!
Thank you! Go Dubs 🏆
that trim up was nice. good comparison, keep rockin fik.
Hey thanks Zach! Appreciate you brother
Looking good
Thank you!
Awesome video… question.. every time I see a smoker like yours it has logs in the cook chamber. What is that for?
The log is to block the radiant heat coming from the firebox. For long cooks, the closest meat to the firebox can get crispy without the blocking log. Thanks for watching!
Good video
Thanks for watching!
I like the crunchiness of the bark also, I don't like to wrap
Been smoking for about a year, done maybe 5 pork shoulders and I’ve got mine down to a t now. Just can’t keep this electric cabinet smoker consistent, the weather plays a big part in my smoke times. What kind of smoker should I upgrade to? To get to my next level?!
Depends on what your objective is (catering/hobby), and how much you're looking to cook. I like offset smoker like the 250 gallon.
That is really good looking brisket my friend! I just got into smoking this summer and have one chuck roast under my belt. It is definitely a lot of work but very worth it. Thanks for the comparison. I will make sure to save my greasy paper as a fire starter (nice idea!)
A few questions:
1. What temperature is ideal? Say 250-275 F? I've heard 225 but if I can speed up the process a few hours that would be great.
2. If you use wood like say mesquite, how long should that be in your charcoal? Last time I had it for 6-7 hours and the mesquite taste was overpowering, although the flavor itself I love (just needs to not be so strong). Maybe 1/4th of the cook time would be enough?
3. I made the mistake of trying to cook this the day I was serving and it took far longer than I expected. My guests got a bit antsy when I made them wait 3 hours XD. Can you hold in the oven at say 150-160 F overnight or longer wrapped in paper without the meat drying out? Or could I do it in the heated oven for many hours, turn off overnight, turn back on until guests come in the evening etc? Is there a limit to how long you can hold? If I finish the cook late in the evening we're talking maybe 8-10 hours before dinner.
4. Is there a reason why you cut some of your brisket one direction vs the other? When it's cooked as long as it is (I imagine 190-195 F before pulling?) I am guessing the grain doesn't matter so much?
Apologies for so many questions but this is all new to me and you look like a dude who knows his stuff. I am doing my best with my standard charcoal grill (at least I bought a dedicated Smoke thermometer so I can actually see the temp over time instead of constantly having to check the meat temp (already discovered the dreaded "stall" and remembered what the wrapping paper was for lol), but like anything you gotta start somewhere. It was a hell of a lot of work and I was tired but the next day when the mesquite flavor died down a bit that beef tasted very much like the leftovers I fry up on the stove at my local BBQ place. It is a dream to someday get a big brisket like that and host a party with my friends and have them enjoy the fruits of my long labor.
Thanks again for the video!
Thanks for watching! What kind of cooker are you using for making brisket?
A few answers:
1. It all depends on your cooker, but I like to cook briskets in increment temps. Around 225 the first 3 hours, 250-275 for around 6-8 hours, and 285-300 to finish.
2. I've never tried mesquite, but if it's overpowering definitely scale it down or try another type of wood like oak.
3. Definitely cook brisket the day before and rest it overnight. I normally rest mine and hot hold them in the oven for at least 12 hours. Pls check out my latest video on how I do it.
4. The grain of the flat runs differently than the grain on the point muscle. So at about the midpoint is where I normally slice them at a different direction.
What about the paper was better? Was foil boat too smokey?
The best Filipino BBQ master on youtube !!! #SKILLZ
I'm Indonesian lol
Maaannnn… that brisket looked Amazing!!! Thanks for experimenting! Have you noticed any difference between putting rub on night before or 1- hr before smoking?
Never tried putting rub the night before. I think I should try that soon. Thank you!
Awesome video man, briskets look great. Looks like you dont need much wood at all to keep the smoker running at your temps?! only 2 small logs by the looks and holds 250?
Thanks man! Yeah this pit is pretty efficient with the insulated firebox. Plus the log rack setup I use also helps to keep my fire compact and hot.
Hello from San Antonio Tx, I have a 250 on order almost identical to yours for the end of Jan. Have you or do you run yours without water pans? Great cook. Love the sharing of knowledge. 🤙💨
I have. I normally only use water pans for long brisket cooks. Who's building your pit?
@@fikscue I see. Thanks. Eric, with Blue Collar Products in San Antonio. I got to go by and check out a few in progress builds, solid stuff. Be well. 👍
How’d your pit turn out?
@@2HEARMEOUT amazing. Really happy with all aspects of it. I’m actually cooking 5 briskets on it right now, pulling off in an hour or so. Only thing is I wish I had got it on trailer, will be taking it back in the next few months to have that done.
Nice very nice 👍
Thanks Gilbert!
Safety first - when adding the hot coals to the pit...make sure you have your open toe Crocs on. ;) Meat looks great.
Haha, my toes have caught some friendly fires before. No biggie 😂
I did the foil boat and it was okay. Brisket didn’t get over 199 and after 4 hours I had to pull it. I’m a butcher paper fan. I smoke 6-7 hours to get the bark then throw it in the oven to finish and hold.
There's many ways to cook a brisket for sure. Thanks for watching!
Nice Homie!!👌 I see that almond stack of wood do you get that locally? By the way I'm a foil boat fan you just can't beat that crunchy bark in my humble opinion 🤙🤙
Thanks Manny! I did get the wood locally from almond farmers out of Turlock, CA. Both methods really have its own advantages, but that crunchy bark from the boat really is undefeated.
If Turlock is too far I got a friend at Solano firewood in Vacaville he also has tons of almond and oak, his name is Rich good dude always consistent 🤙
@@godsboymanny554 Well my wood guy delivers from Turlock, so it's pretty convenient for me. But I'm always looking to improve. Pls let me know Rich's contact. If you don't want to put it here, pls DM me on instagram @fikscue. Thanks!
Why u need blocking logs if ur far from fire?
Do you like running your fire on that elevated rack - what are you using as your firebox grate ?
I do like it on this pit. It almost eliminates the ashes being pulled into the cook chamber like when I just use the bottom of the fb. I use the cooking grates from my old charcoal grill.
Best smoke game in the bay!!!!!
🙏🏼 Miss you bro!
Howd you rest them?
Overnight in the warmer at around 140
nice!
Thanks!
Time for a paper boat.
probably should start the fire before the trim🤣🤣👍
Yeah that works when you're only doing 1-3 briskets
Nasty gash in that flat.
Yeah. Not too bad tho. Had way worse.
Please hold the camera steady .
love the videos but i have a problem hearing you especially with the music.
Thanks for the feedback! Appreciate you watching
If you put the chimney in the firebox it helps the smoker come up to temp quicker.