Wanted: recommendation for Butcher's paper from Amazon.com

[Henrik]

Hi,

I want to buy butcher's paper. It should be uncoated/unwaxed. I see many types on Amazon.com, but I'm unsure of which one to pick. We don't have it in Sweden, so I will have to order it. I have a piece of paper in my hand to look at, but it is kind of hard to compare with the pictures online :-)

Any recommendations from fellow pit members or people competing? I don't mind buying a roll, just want to make sure I get the right kind. Post your (AR tinyurl) links in the reply if you can recommend any.

Thanks in advance

[Jerod Broussard]

Pink butcher paper.

[lonnie mac]

Heres the stuff I use from Amazon. Burnt end paper.

https://www.amazon.com/gp/product/B01E63GIH0/?tag=amazi0a8-20

[SlushDeezey]

Same stuff I use. Great price and works great. Used it this weekend on some brisket and ribs just for the hell of it.

[RonB]

I think Lonnie mac got it right. The description from Amazon sez:

"Pink/Peach butcher paper is a type of butcher paper that indicates coming from a natural base, whereas white butcher paper is bleached.

Our paper is 100% wax free, food safe, and Made in the USA.

BBQ Pitmasters will wrap their meats towards the end of the cook to protect the meat from drying out and losing moisture. Meats are also wrapped to help them speed through the stall, known as the "Texas Crutch."

The main drawback to using foil is that when hot meats are wrapped, the steam cannot escape and any bark that has formed can easily turn to mush.

Pink/Peach Paper solves this problem by allowing steam to escape, while still preserving the juices and preventing the meat from drying out."

[Jerod Broussard]

99% of my briskets are wrapped in foil. If ya got bark nothing will take it away. OK maybe Calgon

http://calgon.pdcbrandsusa.com/

[Histrix]

Of course the pink/peach colored paper is dyed so choose your poison.

[DWCowles]

I just order that same paper two days ago except I got the 150' roll that lonnie mac posted above.

[Huskee]

I'm with Jerod, there's a bit too much talk of foil ruining bark. If ya got it before foil, ya still got it after foil! Sure, it's softer when you first unwrap but as you slice it bounces back.

That said, I will be trying the butcher paper Aaron Franklin brisket one of these days, post oak & Dalmatian rub too. Gotta do it. Henrik thanks for asking this, I'd thought about it before too.

[Gunderich_1]

I agree Guest and @Jerod, I have wrapped with foil and the bark has been good, no problems noted. I will be getting some of the pink butcher paper to try though. Thanks for the link.

[7x57mm]

Yep on the bark....did my first chuck roast today...great bark..wrapped at 180 degrees....finished out at 210...1.5 hours in the cambro...softer but IMHO, more better.

[Jon Solberg]

That's a great priced paper that Lonnie posted. I got to look at that next order. I'm all for the FDA Approved.

Right now im using Oren International pink butcher from Amazon. Its really heavy. (Also FDA approved)

[DWCowles]

I have the pink butcher paper form Oren International too Jon Solberg but it is 18" and I didn't like criss crossing it to cover the brisket. So I order the 24".

[lonnie mac]

I think the whole idea behind the butcher paper was not to save the bark. I think the idea was that foil left in Franklin's words, "pot-roasty". Maybe I'm crazy but I can tell a small difference too. But that's just me. I think the whole paper thing was invented out of necessity anyway at Louie Mueller's. But I like it for sure!

[DWCowles]

I did an Aaron Franklin style brisket a couple of weeks ago and it was a big hit. Might be the only way I will do briskets from now on.

[DWCowles]

I will be doing a comparison between Aaron Franklin's and Meathead's brisket on Labor Day weekend

[Oso21]

I read an interview with Aaron F. a few years ago, he was asked about his use of the pink stuff vs foil. One of the reasons why he chose paper was Cost. Before all of the success, any means to save $$$ was utilized.
Turned out pretty well for him I'd say.😎

[Henrik]

Thanks for all replies! Especially lonnie mac, that is exactly what I'm looking for! I agree with Huskee and Jerod Broussard on the bark, no need to worry about it. I have used aluminum foil only for wrapping so far, and have been happy with the results, but want to try the paper version also.

DWCowles, can't wait to hear about your comparison cook!

According to Aaron he overshoots a bit on the bark before wrapping, to compensate for the alleged softening during wrap. Also he said that the flavor (according to him) was just a bit more beefy when using foil (due to no juices escaping at all), and he preferred the paper. Didn't know about the price issue, but it makes sense to improve your margins when running a business.

[Stevo]

I needed some uncoated butcher paper last weekend. Had to have it NOW because I was cooking a brisket. The local grocery stores didnt' have it. I ended up at a restaurant supply store in Austin. Got a 1000' roll of 24" wide uncoated for ~$50. That should cover me for the next 20 years, I think.

[rat88]

I bought a 700 footer. You can use it for a lot more than wrapping meat. It make good fuel for the chimney starter too

[gcdmd]

Thanks for your reply, Stevo. I'm sorry I put my question in the wrong thread.

[rgriffeath]

Thanks for the link to the paper! I have been looking for this

[Histrix]

One episode of Aaron's tv show he cooked briskets three ways - no wrap, foil wrap, paper wrap. He claimed he liked the paper wrap best.

Since he has been wrapping in paper for years I have no doubt that he hast that taste/result permanently engraved in his brain.

My guess is that in a blind taste test the number of people that could A) tell a difference or B) tell which way it was cooked (wrapped vs unwrapped) would be very very small.

[MBMorgan]

I needed some uncoated butcher paper last weekend. Had to have it NOW because I was cooking a brisket. The local grocery stores didnt' have it. I ended up at a restaurant supply store in Austin. Got a 1000' roll of 24" wide uncoated for ~$50. That should cover me for the next 20 years, I think.

Or Jerod Broussard about 3 weeks ...

[Jerod Broussard]

Heck no, I don't get to use mine too often. My roll is still HEAVY.

[gcdmd]

Was Ace the place?

[Stevo]

yes, ace mart - rundberg & lamar.

[Henrik]

Just placed an order, look fwd to testing it out.