Want to learn about butcher paper

[SmokingSteve]

I am like Sgt. Schultz in "Hogan's Heroes" ....I Know Nothing!...about butcher paper. I see in some posts where people talk about wrapping the meat in various colors of butcher paper. What is the purpose? Does the color of the paper signify anything in particular? Does the butcher paper not ignite? I have been grilling on a gasser for years but never did any smoking until I found this site. I appreciate any education on this!

[Huskee]

I'm not an expert but I'll share what I do know.

Most times it's pink or peach colored, just so that it's not bleached (at least that's my limited understanding). Otherwise color is really irrelevant, unless a particular brand is poorer or better quality and its color is different.

No it won't ignite as long as it's away from direct flame. If you get it near the flame, especially if it's soaked with fat, then look out- thar she blow!

Using it to wrap your meat, typically used in pork butts and briskets, helps it to retain a little moisture and speed up the remainder of the cook somewhat. You get a little more moisture retention and slightly speedier cook, but you still get a drier crispier bark then you would if you wrapped with foil. It is like a halfway point between using foil and not wrapping at all (going "nekkid"). Not as quick as foil, but quicker than going nekkid. Bark closer to that of going nekkid.

[BRic]

Huskee Well put. Must use the non wax paper for smoking .

[Huskee]

BRic great point, forgot to mention waxed vs non.

[jecucolo]

I used foil for a long time but recently experimented with butcher paper on brisket and I really like the results.

[Attjack]

Your post convinced to order some.

[Donw]

You might be interested in this website as it is the company that supplies the paper. They try to explain a little bit about their paper.
https://www.oren-intl.com/blog/why-i...e-for-barbecue

[RonB]

Good read Don.

[klflowers]

Thanks, Don. Just ordered some.

[SullysSassySauce]

Iv never used butcher paper while smoking. I'm definitely going to try this. Thanks for the post

[Troutman]

As Huskee said, the paper will not ignite unless it comes in contact with flame. Unless you are cooking low and slow indirect on your gasser, I'd be careful. The open flame is not too far from the grate on most gassers and grease drippings could ignite an inferno. I've used it for several years and have gotten almost totally away from foil wrapped.

[Attjack]

Do you guys use butcher paper to wrap raw meats for freezing as well?

[texastweeter]

Nope, vacseal bags.

[Attjack]

I have a vacuum sealer but I'm not that likely to bust it out unless I have a ton of stuff to seal up. I ordered a roll of butcher paper. I may try a plastic wrap and then wrap the meat in butcher paper for a cleaner package to write on and store.

[Dan Deter]

I wouldn't use just butcher paper for freezing. When my family was selling quarter/half/whole butchered steers, the butcher would wrap in plastic and then use the paper. Paper by itself won't keep the air away. Now when I part out ground beef I wrap in plastic and then into a freezer bag. At least until I get a vacuum sealer again.

Full disclosure, we also had a butcher that vacuum sealed....even better for keeping meat longer, but really hard to stack. The paper wrapping made the packages more brick-like.

[SmokingSteve]

Thank you all! This has been very informative and helpful!

[Santamarina]

As others have said, the color isn’t the important part; non-waxed is the important part! I’ve been using it for about a year, and like it compared to foil.

Straight talk: Not sure how much is a real difference and how much is placebo effect since many great pitmasters use it! 🤣🍻🔥🍻🤣