I'm seeing more and more about using butcher paper to wrap instead of foil. Any thoughts or experiences on this?
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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.
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It’s more breathable than foil and can retain better barkComment
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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...
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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
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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
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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.
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