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PostPosted: Tue May 27, 2008 8:46 pm 
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Pilgrim
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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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PostPosted: Tue May 27, 2008 8:56 pm 
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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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PostPosted: Tue May 27, 2008 9:33 pm 
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Pilgrim
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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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PostPosted: Tue May 27, 2008 9:52 pm 
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Nice smoker. :D :D They turned out great and that's what counts. 8)


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PostPosted: Tue May 27, 2008 10:10 pm 
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Pilgrim
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..... 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
Image


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PostPosted: Wed May 28, 2008 6:29 am 
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Chuck Wagon
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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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PostPosted: Wed May 28, 2008 6:45 am 
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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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PostPosted: Wed May 28, 2008 7:11 am 
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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...

James.

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PostPosted: Wed May 28, 2008 6:45 pm 
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Chuck Wagon
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Ya might take a look at this thread from about a year ago.....

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

DJ

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PostPosted: Wed May 28, 2008 6:51 pm 
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Hey thanks DJ.... I knew there had to be some more folks trying out the old bag


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PostPosted: Wed May 28, 2008 6:58 pm 
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Chuck Wagon
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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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PostPosted: Wed May 28, 2008 7:13 pm 
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Pilgrim
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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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PostPosted: Fri May 30, 2008 11:51 am 
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Wrangler
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Fat cap up or down?


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PostPosted: Sun Jun 01, 2008 12:05 am 
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when it was in the bag the fat was uo.....


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PostPosted: Sat Jun 21, 2008 11:32 am 
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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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