I typically wrap my BBQ in foil when its ready to pull from the smoker, and store it in a cooler wrapped in towels until time to eat. SOP right? I also bought 1000' (yes one thousand feet) of butcher paper for wrapping briskets. I'm wondering if the paper would be fine to wrap the BBQ heading into the faux cambro? And I could use it for a Tejas Crutch for other meats too, eh? Like pork butt, or chuckies, yea?
Thoughts?
PS: You might ask why I bought 1000'? Well, i wanted it "that day", and the only place I could get it was a restaurant supply store... So there ya go.
It works as a worthy substitute fer aluminium foil, up until it reaches saturation point, then it can weep...
While I would recommend usin it to crutch a cook, under given circumstances, I'd most likely add a layer of foil, or cling wrap before faux cambro, just to keep leakage at bay...
YMMV
Last edited by Mr. Bones; November 24, 2018, 06:04 PM.
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Use just like foil, but set in a hotel pan before adding to a cooler, as it will leak some and ruin your bbq towels. If in a regular cambrio with no towels, sop is fine.
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