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Unread 2017-04-03, 08:05 AM   #26
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Looks great.

I've never tried Butcher paper. Just foil, foil pan with broth, and no wrap. Couldnt tell a big difference with the pan and broth, so I stopped doing that.

If your smoker was bigger, would you still separate the point and flat before cooking or after the flat was done?
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Unread 2017-04-03, 08:16 AM   #27
Ryan Stewart
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Yeah, I prefer separating it. Its easier than dealing with it when hot, more rub/bark since you have the surfaces exposed and the point cooks a bit differently so I can treat them differently. Pretty much the only downside is the point drips down on the flat, which discolors the bark a bit. BUt the trade off is the point is dripping fat on the flat, which is leaner to begin with.

Since I am doing just one at a time at home its a lot easier to take the time to butcher it compared to the pros that are trying to do multiple briskets on the clock.

I like the butcher paper because it does seem to take up a little moisture/fat and not completely sog the bark. Although you can just throw it back on the smoker for a bit to firm it back up. I dont think its necessary to wrap anything though if you have the time, I like the gamier "long smoked" taste but wrapping sure saves a couple of hours. Not as much for me though as I wrap on the back end of the stall, to get a solid 6 hours of naked cooking on it.

Last edited by Ryan Stewart; 2017-04-03 at 08:21 AM..
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