Yeah, I have to check to see if it's a Spare the Air day before BBQ or fire pit. But banning it permanently? Fml.
Spare the air day? Oh wow. Yeah you are on the way to banning them. You should talk to skid fast and get a good spot in that camp before they are all gone.Yeah, I have to check to see if it's a Spare the Air day before BBQ or fire pit. But banning it permanently? Fml.
They actually have have people drive around neighborhoods like they're meter maids or something to dole out fines.
Yeah, I have to check to see if it's a Spare the Air day before BBQ or fire pit. But banning it permanently? Fml.
They actually have have people drive around neighborhoods like they're meter maids or something to dole out fines.
Holy shit, you're serious?Yeah, I have to check to see if it's a Spare the Air day
Do tell.Smoked 3 briskets this past weekend for my parents 50th anniversary party. Tried Franklin's butcher paper method instead of foil and really pleased with results.
I read something earlier this morning about using butcher paper, but have never had any trouble with foil.Smoked 3 briskets this past weekend for my parents 50th anniversary party. Tried Franklin's butcher paper method instead of foil and really pleased with results.
Buy a 6-8 pound USDA Choice brisket flat.Do tell.
So, what does the butcher paper do that foil doesn't?Buy a 6-8 pound USDA Choice brisket flat.
Do not trim the fat side. Remove any fat and silverskin from the lean side.
Apply a 50/50 kosher salt and coarse ground pepper rub just before cooking.
Cook the brisket fat-side down at 250-275°F to an internal temperature of 165°F.
Wrap in butcher paper and continue cooking until 200-205°F and probe tender.
Rest in paper for 30 minutes before slicing.
It gives the meat a better bark on the outside and allows for the meat to get more smoke.So, what does the butcher paper do that foil doesn't?
Hmm, I may have to try this method. I wonder if butcher paper would make any difference on hams. I normally cook my hams for about 2 hours naked and then wrap them in foil to finish them up.It gives the meat a better bark on the outside.
Exactly.It gives the meat a better bark on the outside and allows for the meat to get more smoke.
Only thing different is I always use around 12-15lb full packers and put the point back on for burnt endsBuy a 6-8 pound USDA Choice brisket flat.
Do not trim the fat side. Remove any fat and silverskin from the lean side.
Apply a 50/50 kosher salt and coarse ground pepper rub just before cooking.
Cook the brisket fat-side down at 250-275°F to an internal temperature of 165°F.
Wrap in butcher paper and continue cooking until 200-205°F and probe tender.
Rest in paper for 30 minutes before slicing.