The Texas BBQ Forum

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?

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. 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. 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. There are many ways to get to the same end result, you just have to find what way you are comfortable doing.

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




.... 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.....

Nice smoker. They turned out great and that's what counts.

..... 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.....

I tried it once, but didn't really wrap the brisket proper while doin it..haven't got around to trying it again yet.

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......

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.

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

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

DJ

Hey thanks DJ.... I knew there had to be some more folks trying out the old bag

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

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......

Fat cap up or down?

when it was in the bag the fat was uo.....

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...