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Posted on 7/24/23 at 6:39 pm to bbqdawg
Like the smoker! What do you use for fuel and how tough is it to maintain temp?
I’m going to get some butchers paper for the next time I do a butt or try a brisket. Seems like the go to when you have to wrap. Heard it was good for getting through the stall but not ruining the bark.
I’m going to get some butchers paper for the next time I do a butt or try a brisket. Seems like the go to when you have to wrap. Heard it was good for getting through the stall but not ruining the bark.
This post was edited on 7/24/23 at 6:40 pm
Posted on 7/24/23 at 7:24 pm to SquatchDawg
I use a combo of Cowboy briquets and Kingsford briquets. No lighter fluid. For ribs I throw some apple wood chunks. I use Cowboy lump charcoal for brisket.
If you use butcher paper try to wrap as tight as possible.
If you use butcher paper try to wrap as tight as possible.
Posted on 7/24/23 at 7:43 pm to bbqdawg
What makes the butcher paper "peach" butcher paper? Is that a name brand or is it made from peach wood pulp or something?
Posted on 7/24/23 at 7:54 pm to deeprig9
Posted on 7/24/23 at 8:47 pm to bbqdawg
Huh… butcher paper have to try that thanks for the tip
I still have my holy grail that I can’t seem to beat.. Brisket,,, I have made several that have been “edible” but not with the nice smoke ring, good pull etc like I see on the the BBQ competition shows
Any tips would be appreciated I use a BGE
I still have my holy grail that I can’t seem to beat.. Brisket,,, I have made several that have been “edible” but not with the nice smoke ring, good pull etc like I see on the the BBQ competition shows
Any tips would be appreciated I use a BGE
Posted on 7/24/23 at 9:15 pm to LSUHobNailBoot
What’s your method LSU
Posted on 7/25/23 at 6:14 am to deeprig9
I am pretty sure there is some meat underneath all that unnecessary shite....JK
Posted on 7/25/23 at 6:15 am to deeprig9
I am pretty sure there is some meat underneath all that unnecessary shite....JK
Posted on 7/25/23 at 6:38 am to deeprig9
The one he specifically uses might be made with peach wood pulp, but most from Texas are referred to as "pink" butcher paper.
BTW, Eggtoberfest tickets went on sale last week on the main Big Green Egg page, and it'll be at Coolray Field in Buford, early October. It's always a lot of fun. The amateur cook groups are okay, but the pro chefs demonstrations are where it's at.
I know what an overcooked pork tenderloin tastes like. Give me the dude from Berlin who's a head chef at a 4 star Michelin restaurant that's breaking down a whole swordfish in his demo.
BTW, Eggtoberfest tickets went on sale last week on the main Big Green Egg page, and it'll be at Coolray Field in Buford, early October. It's always a lot of fun. The amateur cook groups are okay, but the pro chefs demonstrations are where it's at.
I know what an overcooked pork tenderloin tastes like. Give me the dude from Berlin who's a head chef at a 4 star Michelin restaurant that's breaking down a whole swordfish in his demo.
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