Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Butcher Paper

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Butcher Paper

    I'm seeing more and more about using butcher paper to wrap instead of foil. Any thoughts or experiences on this?

    #2
    I end up using foil anyway when I go to hold so it was no use for me overall. Foil also allows me to transfer to the oven without making an ungodly mess and smoke alarm party.

    Comment


      #3
      It’s more breathable than foil and can retain better bark

      Comment


        #4
        I have long read of th differences, an apparent advantages of one vs th other...fully unnerstand th science, porosity, etc.

        That bein said...I've never wrapped, an have no immediate plans / see no imminent need to do so, at this particular juncture in time.

        Reckon I'll burn that bridge, if, an / or when I come to it...

        Comment


          #5
          I've used butcher paper and foil several times. The butcher paper is so messy that I gave up on it. I don't wrap brisket or pork ribs at all any more and they are just fine without it. I do sometimes wrap beef ribs in foil after the stall, around 180, so I don't risk drying them out. You can go straight from the smoker to the faux Cambro in foil and from there to the cutting board. With butcher paper you've got a mess to deal with just getting it off the smoker.

          Comment


            #6
            https://m.youtube.com/watch?v=lnRRDSYgdmw Might be interesting tomyou.

            Comment


            • BBQPaddy
              BBQPaddy commented
              Editing a comment
              Interesting comparisons.

            #7
            Paper for a good bark, foil for more juicy. Been the common rule of many and works for me. I recently met a commercial Pit Master (won't name with out his permission) that wraps his brisket with saran wrap then foil! I asked WHAT?!? he said it gets them done faster but no bark....no kidding!

            Comment


              #8
              Here is a little trick I just started using: double heavy duty foil on the bottom, and paper on top. Used this method on pork butt, and St. Luis ribs. It is kind of in between, a Hybrid wrap. Foil saves the juices and paper breathes. Enjoyed both cooks. So there you go, thought I would through in a third option, and it works.

              Comment


              • BBQPaddy
                BBQPaddy commented
                Editing a comment
                I think that would be a good one to try. Thanks

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo
            Meat-Up in Memphis