Originally posted by BR
In the article Tootsie said she wrapped the brisket in butcher paper after 2-3 hours. I've heard of this method mentioned ONCE back in the 90's never to hear it discussed again. Does anyone have any knowledge of wrapping a brisket in butcher paper after a couple hours?
It's equivalent to saying, "She cooked the meat, put it on plates, and served it to her customers," butcher paper being the standard "plate" in the Texas bbq house, not some mysterious hick papillote.
The real food question (also missed by the geniuses at the Texas Monthly
): How does this pitmistress produce such superior brisket with only a couple hours work, short of running down to the City Market in Luling? It hardly seems possible to complete the cooking process in 2-3 hours, when the average brisket at a top place needs half-a-day or more in the pit to reach the proper smoky, tender, crusty, and juicy state required by the Texas Constitution. Perplexing, unless them Truthers has lied to us all these years.
Moving from food to sociology, last month Austin American-Statesman
columnist John Kelso reported the incredible impact of the Texas Monthly
article on Snow's and noted that "if business gets to be too much, [the] owner says he'll shut it down." Let's hope -- and here I'm thinking of general principles, not just this problem -- that the Great Undeserving (i.e., everyone but us) jump in their Beamers and Priuses and dirty old Datsuns and rush to the Next New Thing. I hear that someone in New York City is serving hot dogs with mustard, also on a paper plate!