choices, choices, choices

Brisket, steaks, roasts, ground beef or any beef recipes.

Moderator: TBBQF Deputies

papajim
Wrangler
Posts: 53
Joined: Tue Apr 13, 2010 6:15 pm
Location: Montgomery tx.
Contact:

choices, choices, choices

Postby papajim » Mon Jan 11, 2016 8:02 pm

This has probably been answered somewhere before, but please someone steer me straight. Foil, you get Au jus. No wrap, can be overly smoked, or teeth breaking bark. Butcher paper good bark, not very much au jus. Which course do I take?

papajim
I'm not perfect...just like to share my $.02 on the internet
User avatar
jammoney
Wrangler
Posts: 69
Joined: Thu Jun 05, 2014 6:57 am
Location: Montgomery, Tx
Contact:

Re: choices, choices, choices

Postby jammoney » Tue Jan 12, 2016 8:21 am

1 vote for butcher paper!
User avatar
OldUsedParts
Deputy
Posts: 7871
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: choices, choices, choices

Postby OldUsedParts » Tue Jan 12, 2016 8:51 am

I think that would be a hard one to do a "blanket" answer - - - gonna be interesting to see what the "PROS" say about this. :texas:
OUP

" Country by choice, Texan by the Grace of God "
papajim
Wrangler
Posts: 53
Joined: Tue Apr 13, 2010 6:15 pm
Location: Montgomery tx.
Contact:

Re: choices, choices, choices

Postby papajim » Tue Jan 12, 2016 9:40 am

Looks like the "Montgomery Minds" need to meet and discuss this further. I'm interest also to see what the "Big Hitters" advice is. I have already turned into a paper head instead of a foiler.

papajim
I'm not perfect....just like to share my $.02 on the Internet
User avatar
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

Re: choices, choices, choices

Postby RWBTEX » Tue Jan 12, 2016 9:58 am

It's personal preference,with foil you can cook hot n fast and not dry out, cook a little slower with paper to keep it moist and even slower in no wrapping at all. Each method can product great results, depends on what YOU prefer.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
User avatar
txsmkmstr
Cowboy
Posts: 382
Joined: Tue Jun 14, 2011 7:13 pm
Location: Tyler, TX
Contact:

Re: choices, choices, choices

Postby txsmkmstr » Tue Jan 12, 2016 11:23 am

So..... Take the best of all three worlds.

Smoke nekkid.... make a foil boat, place brisket in boat and wrap with paper. Just remember which side is up and you'll get the juice without the pot roast effect - perhaps.

:scratch: :scratch: :scratch:
Custom LSGz 24x40 (dream pit) - R & O FatGirl (sold) - ETSC RK-250 (sold) - Tejas 1628 (sold)
User avatar
Finatic
Bandolero
Posts: 581
Joined: Thu May 07, 2015 2:14 pm
Location: Elgin, Texas
Contact:

Re: choices, choices, choices

Postby Finatic » Tue Jan 12, 2016 1:47 pm

I agree it's what you are looking for. In comps I foil. At home I use butcher paper. The rest process for me is the same either way (prefer a 2 hour rest kept warm).

Return to “Beef Recipes”

Who is online

Users browsing this forum: No registered users and 1 guest