OverlanderJK
Resident Smartass
I use butcher paper as well. Parchment will work it’s just thinner than butcher paper.
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Smoking Meat -- Tips, Opinions, Recipes
- Thread starter notnalc68
- Start date
I use butcher paper as well. Parchment will work it’s just thinner than butcher paper.
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Snboarder113
Hooked
The one I grabbed, no store had it locally under $30.
https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_glt_fabc_FXS6X57ZX5QAEDQYDAD
Something about the breathability is different from parchment, and it’s way thicker. Mine goes on tomorrow for a slow all day smoke if weather holds.
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https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_glt_fabc_FXS6X57ZX5QAEDQYDAD
Something about the breathability is different from parchment, and it’s way thicker. Mine goes on tomorrow for a slow all day smoke if weather holds.
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jesse3638
Hooked
Yeah I just bought some on here too. I got the 24" width. I also got some BBQ gloves. Trying to pull a pork butt off would have been easier of I could have just grabbed with my hands.
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Brute
Hooked
Parchment doesn’t breathe...that’s why it’s good to wrap fish in it. I’ll get some butcher paper and give it a try...my last attempt was with foil
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desertrunner
Hooked
Well my first brisket was a dud. Flavor was good but it was tough and kinda dry. It came up to 165 pretty fast but when I wrapped it it hung out at 185 for hours and never moved. I don't think it was a super high quality brisket but gotta change something if I do it again
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OverlanderJK
Resident Smartass
Snboarder113
Hooked
desertrunner
Hooked
No but I had an impatient wife and guests that wanted to eat so I turned the heat up to 280 so it would finish, I pulled it at 203. So I think a combo of the higher heat and not letting it rest as long as a wanted didn't help.
It was a really small brisket 6lbs so not a whole lot but honestly thinking I shouldn't have trimmed at all based on the spots that were still juicy
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HighwayTrout
Hooked
No rest is my bet on why it was a tough and dry spots.
desertrunner
Hooked
It got to rest for 1 hour I was really hoping for 2 but hard to fend off a hungry wife haha
Maybe next time. It didn't taste bad but sure as hell wasn't what I was hoping for
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HighwayTrout
Hooked
Yea man. I’ve made some TERRIBLE briskets. Ruining food is all part of the game.
lol
The next one will be better. [emoji106]
lol
The next one will be better. [emoji106]
OverlanderJK
Resident Smartass
I don’t think the temperature has anything to do with it. I usually o 275-300 and don’t have issues. I would also recommend forgetting all these “numbers” that everyone talks about. Let the meat tell you when it’s ready.
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Snboarder113
Hooked
7 hours on smoker, wrapped, finished 2 hours in oven (got too windy here hard to maintain temp) rested a half hour that could’ve obviously been longer. First one ever I’m very happy, good bark, very moist, good smoke, learned a few things for next time. Tasty.
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jesse3638
Hooked
Snboarder113
Hooked
Somewhere around 150-165 I believe . Was more worried at the time about smoker temp with whatever winter storm advisory landed and was watching the temp fluctuate 50 degrees with the wind whipping. Cheap smoker haha. Bark looked good, had a great smell, decided good enough and finished inside. Also first time using a spray bottle, filled with apple juice, a few sprays every time the lids off kept it nice and shiny.
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Cousin Clyde
Hooked
jesse3638
Hooked
I did that on mine too. Wife and I didn't care for it as much and regular ol grilled salmon. May have been the rub I used too. I'll try it again with my regular lemon and pepper.
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WJCO
Meme King
Looks good.
I never use any rub when I smoke salmon. I brine it and then just sprinkle on garlic, salt, and pepper. Sometimes I spray it with apple juice. No complaints thus far.
