Brown paper bag brisket???????

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txbbqman
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Brown paper bag brisket???????

Postby txbbqman » Tue May 27, 2008 8:46 pm

Have any of yall tried smoking a brisket for a few hours and then putting it in a brown paper bag to finish smoking....... i tried it for the first time over the weekend...... wondering if anyone else tried it before?
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Postby OSD » Tue May 27, 2008 8:56 pm

I tried it, but didn't care for the mess. I don't know what you are cooking on but be careful the bag can catch fire. :shock: Especially like on a UDS. If you like the way it cooks try using red butcher paper ( not white ) it will hold up better than paper bags. :wink: I usually foil my briskets at 160* internal and add liquid to the foil and I can't do that with the paper. I have heard others say they like the way it cooks, if it works for you, do it. :D There are many ways to get to the same end result, you just have to find what way you are comfortable doing. :D
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Postby txbbqman » Tue May 27, 2008 9:33 pm

Here is what I was cookin' on......... no worries about burning the bag....

Image


.... a cooked a couple of briskets on sunday and both turned out great, as usual, the one in the sack was like 8lb and I smoked it for about 6 hours before I put in the bag, then smoked it about 3 more in the bag, then another hour without the bag........ it turned out awesome.....
..... the other one was like 13 lbs and was awesome too but had a little less moisture than the bag brisket... I just smoked it with no bag and no foil.... I never foil.....
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Postby OSD » Tue May 27, 2008 9:52 pm

Nice smoker. :D :D They turned out great and that's what counts. 8)
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txbbqman
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Postby txbbqman » Tue May 27, 2008 10:10 pm

..... thats a good point, they both did turn out good.... just wondered if anyone else had tried it..... I have never tried it but have jeard of folks wrapping bruskets in butcher paper too ...........

..... thanks for the comment on the pit here a couple of more pics.....

Image
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Postby bowhnter » Wed May 28, 2008 6:29 am

I tried it once, but didn't really wrap the brisket proper while doin it..haven't got around to trying it again yet.
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txbbqman
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Postby txbbqman » Wed May 28, 2008 6:45 am

well I really didn't wrap it in the bag...... I put it in the bag and then left the bag open facing the fire box..... cuz I dont think the meat should ever totally be covered from the smoke......
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Postby JamesB » Wed May 28, 2008 7:11 am

I've heard of the paper bag method for use with both turkeys and briskets, but have never tried it... All I gotta say is, if it works for you then there ain't nothing wrong with it...

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Postby DJ » Wed May 28, 2008 6:45 pm

Ya might take a look at this thread from about a year ago.....

http://www.texasbbqforum.com/viewtopic.php?t=2419

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Postby txbbqman » Wed May 28, 2008 6:51 pm

Hey thanks DJ.... I knew there had to be some more folks trying out the old bag
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Postby DJ » Wed May 28, 2008 6:58 pm

I tried it back then, but have not since....turned out good, but I prefer the Texas Crutch (foil).....

txbbqman wrote:Hey thanks DJ.... I knew there had to be some more folks trying out the old bag
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txbbqman
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Postby txbbqman » Wed May 28, 2008 7:13 pm

well only tried it once and it was good...... i put it in the bag on the pit for a few hours...... I never foil, before that bag try I only cook briskets all the way through and never foil......
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Postby SoEzzy » Fri May 30, 2008 11:51 am

Fat cap up or down?
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Postby txbbqman » Sun Jun 01, 2008 12:05 am

when it was in the bag the fat was uo.....
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Postby Cabntmkr1 » Sat Jun 21, 2008 11:32 am

I haven't smoked a brisket in a paperbag, but have done a turkey in one several times.
It does keep the meat moist!
Will have to try that... :idea:
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