This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

A new claim for myth busting - pink butcher paper

  • Filter
  • Time
  • Show
Clear All
new posts
  • Yelnoc
    Charter Member
    • Aug 2014
    • 63
    • Geneseo, Illinois
    • RJ Kamado K7, Treager Pro 124

    A new claim for myth busting - pink butcher paper

    I admit I did not pay attention at all in Physics class but explain to me how this claim from a seller of pink butcher paper works "Pink Butcher Paper helps you power through the “stall” (temperature plateau) and saves 2 to 6 hours. " From a FB post/ad by Mightydreams.com This one might be a worth a go too "Pink Butcher Paper infuses smoky flavor and enhances the flavor profile" Pretty magic stuff no?
  • PappyBBQ
    Charter Member
    • May 2015
    • 497
    • Los Angeles
    • Equipment:
      Brinkman Gas/Charcoal duo with offset firebox
      Pit Barrel Cooker
      Maverick Remote Temperature Gizmo with Pit and meat probes
      Thermopen Instant thermo

    Geez, and I've been using plain ol' white butcher paper...


    • ecowper
      Founding Member
      • Jul 2014
      • 3261
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

        Eric Cowperthwaite aka ecowper

      Claim 1 - power through the stall is reasonable. I don't think the color matters (pink, brown, white, all the same) .... what's going on is that the stall is due to evaporation cooling the meat faster than it is rising due to the ambient temps in your cooker. Three things help with that. 1: higher cooking temp to overcome evaporative cooling. 2: humidity in the cook chamber. 3: wrapping the meat to contain heat loss due to evaporation.

      Claim 2 - I have no idea how "infuses smoky flavor" would work, seems hokey to me. Enhances the flavor profile depends on whether you prefer a bit of a braised flavor, or not.


      • Steve B
        Steve B commented
        Editing a comment
        Maybe they are infusing their butcher paper with liquid smoke.????

      • Steve R.
        Steve R. commented
        Editing a comment
        Claim 2... it probably would be more accurate if they had said that it doesn't block the smoke from getting to the meat as thoroughly as foil does.

        I would bet dollars to donuts the FB seller has never smoked a piece of meat.

      • ecowper
        ecowper commented
        Editing a comment
        Steve R. yeah, that makes sense. And I am positive that you are right about said seller.
    • Spinaker
      • Nov 2014
      • 10592
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        Dexter (Beagle mix)
        Kinnick (American Foxhound)

        Big Green Egg (Large) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)

        BBQ Dragon
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        Lots of Lodge Cast Iron
        Husky 6 Drawer BBQ Equipment Cabinet
        Large Vortex
        Marlin 1894 .44 Magnum
        Marquette Castings No. 13 (First Run)
        Smithey No. 12
        Smokeware Chimney Cap X 3
        Stargazer No.10, 12
        Tool Wizard BBQ Tongs
        Univex Duro 10" Meat Slicer
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60

        Buck 119 Special
        Dexter 12" Brisket Sword
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      The first claim is valid as it inhibits surface evaporation. Much like if you tried to run a race with a jacket on. You would over heat fairly quickly because your body could not dump the heat via surface evaporation.

      The second claim is marketing garbage. IMHO.

      It may allow more smoke to penetrate the paper during the wrap, MAYBE, then if you are using foil. But we all know that cold, wet meat soaks up smoke better than hot meat. Additionally, we know that a majority of our smoke profile is developed in the first couple of hours of the cook.

      More on smoke here!


      • texastweeter
        texastweeter commented
        Editing a comment
        hey, I get it, sales is my gig, lol!

      • Spinaker
        Spinaker commented
        Editing a comment
        Me too. I get it, it makes it easy for us to read through the BS. LOL texastweeter

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Maybe the paper starts a burning and they get that nice burnt pink paper flavor?
    • NapMaster
      Club Member
      • Jan 2019
      • 589
      • Denham Springs, LA
      • WebberSummitGold6burnerLP, ShotGunSmoker

        Avid Armor Vacuum Sealer

      The myth worth examining is the color of the paper. Maybe I should try some pink turlet paper to see if it is a better on my bum.

      I do seem to remember Aaron Franklin using some reddish looking butcher paper. I didn't think to much of it at the time for sure.


      • klflowers
        klflowers commented
        Editing a comment
        Probably neither did Aaron

      • Steve R.
        Steve R. commented
        Editing a comment
        There is nothing magical about the color. The pink color just indicates that it is untreated and unbleached, I believe.

      • FireMan
        FireMan commented
        Editing a comment
        Oh yeah, it’s cuz it’s pink. A guy told me.
    • Pirate Scott
      Club Member
      • Mar 2017
      • 1340
      • Clay, New York
      • - Plain old Charbroil Charcoal Grill
        - 26" Weber Kettle
        - Jack Daniels No7, Four Roses

      I bought Pink Butcher Paper, And it works well for me. I find it easier to use than foil, and I think the briskets I have done are better than when I used foil. There is a lot of info out there on the differences of the White, Pink, and Foil uses. Check out Baby Back Maniac, he has done some side by sides with all three.


      • ddmcwhirter
        Charter Member
        • Nov 2014
        • 131
        • Leon Springs northwest of San Antonio, Texas

        It's like using permeable foil, the seal is much less than foil (unless you did a butcher wrap with tape), and the stall runs longer and smoke still sneaks in, and, unlike the foil, it soaks up moisture and grease, which might be cooking flavor into the meat, without braising.


        • ddmcwhirter
          ddmcwhirter commented
          Editing a comment
          I usually wrap with foil after the cook to go Cambro or low oven for a while.

        • texastweeter
          texastweeter commented
          Editing a comment
          I approve this message...
      • PappyBBQ
        Charter Member
        • May 2015
        • 497
        • Los Angeles
        • Equipment:
          Brinkman Gas/Charcoal duo with offset firebox
          Pit Barrel Cooker
          Maverick Remote Temperature Gizmo with Pit and meat probes
          Thermopen Instant thermo

        Yeah. I like the fact it doesn't impact the bark too much and doesn't really braise... When I want braise I make a pot roast!


        • Troutman
          Troutman commented
          Editing a comment
          True dat
      • TBoneJack
        Club Member
        • Aug 2016
        • 267
        • WSM, 18.5"
          Thermoworks ThermaQ
          Thermoworks Smoke
          Therma Pen MK4 - orange
          Easy Bake Oven
          Favorite beer: Coors
          Favorite wine/liquor: Gave both up last year
          Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

        I don't wrap anymore during a cook. I like the bark better when I don't wrap.

        For pork and beef, I wrap post-cook, after a 5 minute rest. Then into the cambro for a while before serving.


        • Huskee
          Pit Boss
          • May 2014
          • 14980
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          Timewise it's a pretty solid halfway point between foil and no wrap, with the bark level being closer to the not-wrapping end of things, IMO. The smoke nonsense is nonsense, I agree with Spinaker, that's just marketing to the inexperienced.


          • Jerod Broussard
            • Jun 2014
            • 9726
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            I just use panty hose. Plus they make neat masks while you smoke.


            • NapMaster
              NapMaster commented
              Editing a comment
              Would those be new or used? 😁

            • Huskee
              Huskee commented
              Editing a comment
              Pics or it didn't happen.

            • RickyBobby
              RickyBobby commented
              Editing a comment
              +1 to what Huskee said.
          • ComfortablyNumb
            Club Member
            • May 2017
            • 3229
            • Northeast Washington
            • KBQ C-60
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            And here all this time I thought it had something to do with breast cancer awareness.


            • au4stree
              Former Member
              • Aug 2018
              • 554
              • Birmingham, AL

              Aaron Franklin and the popular BBQ tv producer(His name escapes me) did a youtube comparison of brisket cooked in foil, paper and naked. Interesting results.


              • Histrix
                Histrix commented
                Editing a comment
                And the pertinent question is - could he tell the difference in a bllnd taste test?

                My money says he couldn't reliably tell the difference between the foil or paper. MIGHT be able to tell the difference with no wrapping.

              • PappyBBQ
                PappyBBQ commented
                Editing a comment
                It's a youtube vid. Here's the link. Interesting stuff. https://www.youtube.com/watch?v=-DOWH7bSHak
            • ColonialDawg
              Club Member
              • Oct 2017
              • 487
              • Coastal VA

              I’ve tried butcher paper. Never again. I now use it to cover my table when I do low country boils.

              I prefer foil.


              • au4stree
                Former Member
                • Aug 2018
                • 554
                • Birmingham, AL

                Originally posted by Yelnoc View Post
                I admit I did not pay attention at all in Physics class but explain to me how this claim from a seller of pink butcher paper works "Pink Butcher Paper helps you power through the “stall” (temperature plateau) and saves 2 to 6 hours. " From a FB post/ad by Mightydreams.com This one might be a worth a go too "Pink Butcher Paper infuses smoky flavor and enhances the flavor profile" Pretty magic stuff no?
                This might help.... https://www.webstaurantstore.com/blo...aper-faqs.html




                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Meat-Up in Memphis



                These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use our links when you buy things

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon



                If you have a Weber Kettle, you need the Slow 'N' Sear


                The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                Click here for our article on this breakthrough tool

                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our complete review

                Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                Click here to read our detailed review and to order

                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them

                The Undisputed Champion!


                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                Click here to read our comprehensive Platinum Medal review

                Grilla Pellet Smoker proves good things come in small packages


                We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                Click here for our review on this unique smoker

                Delta by Nuke,
                Stylish and Affordable
                Gaucho Grill


                Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                Click here to read our complete review

                Genesis II E-335 
                A Versatile Gasser That Does It All!


                Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                Click here to read our complete review

                GrillGrates Take Gas Grills To The Infrared Zone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special

                Is This Superb Charcoal Grill A Kamado Killer?


                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal

                Our Favorite Backyard Smoker


                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review

                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!


                A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                Click here to read our complete review

                Track Up To Six Temperatures At Once


                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device

                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special

                Finally, A Great Portable Pellet Smoker


                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order