choices, choices, choices

Brisket, steaks, roasts, ground beef or any beef recipes.

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papajim
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choices, choices, choices

Postby papajim » Mon Jan 11, 2016 8:02 pm

This has probably been answered somewhere before, but please someone steer me straight. Foil, you get Au jus. No wrap, can be overly smoked, or teeth breaking bark. Butcher paper good bark, not very much au jus. Which course do I take?

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Re: choices, choices, choices

Postby jammoney » Tue Jan 12, 2016 8:21 am

1 vote for butcher paper!
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Re: choices, choices, choices

Postby OldUsedParts » Tue Jan 12, 2016 8:51 am

I think that would be a hard one to do a "blanket" answer - - - gonna be interesting to see what the "PROS" say about this. :texas:
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papajim
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Re: choices, choices, choices

Postby papajim » Tue Jan 12, 2016 9:40 am

Looks like the "Montgomery Minds" need to meet and discuss this further. I'm interest also to see what the "Big Hitters" advice is. I have already turned into a paper head instead of a foiler.

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Re: choices, choices, choices

Postby RWBTEX » Tue Jan 12, 2016 9:58 am

It's personal preference,with foil you can cook hot n fast and not dry out, cook a little slower with paper to keep it moist and even slower in no wrapping at all. Each method can product great results, depends on what YOU prefer.
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Re: choices, choices, choices

Postby txsmkmstr » Tue Jan 12, 2016 11:23 am

So..... Take the best of all three worlds.

Smoke nekkid.... make a foil boat, place brisket in boat and wrap with paper. Just remember which side is up and you'll get the juice without the pot roast effect - perhaps.

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Re: choices, choices, choices

Postby Finatic » Tue Jan 12, 2016 1:47 pm

I agree it's what you are looking for. In comps I foil. At home I use butcher paper. The rest process for me is the same either way (prefer a 2 hour rest kept warm).

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