How're you wrapping?

[Andrew]

Butcher paper for brisket, pork butt, goat & lamb. Nothing for beef, pork, lamb or goat ribs. Newspaper for crawfish, crabs and shrimp.

[Bkhuna]

Pink butcher paper. With a rap rap here and a rap rap there. Here a rap, there a rap, everywhere a rap rap.

[Murdy]

I don't. And haven't for a while. But I have some butcher paper hiding somewhere, and I'm thinking about trying it again.

[MsTwiggy]

I have a roll of butcher paper that i use for brisket. I don't wrap anything else. I think the foil boat method seems very promising based on what I have seen here. I may try it next time

[rlozinak]

I use butcher paper for the brisket

[jfmorris]

I use foil, just because it's more readily available, and less messy in my opinion than the butcher paper. I would never use newspaper as I don't like to consume ink, and its got an unknown amount of germs and contaminants on it, versus pristine foil (or butcher paper) coming off a new roll.

[fracmeister]

I only wrap brisket while cooking. Pink butcher's paper. I do wrap butts in foil if I have to hold them. In a long hold I will wrap the already wrapped brisket in foil.

[JustKyle]

I wrap in foil when I wrap.

[Bogy]

All the mention of using newsprint, and concern about the ink reminded me of one of my grandmothers. She was a midwife, and worked closely with the local doctor. Births were at home, and she would be with the family when the time was near. If the doctor didn't make it, she did the delivery. The doctor instructed her to rub her hands on newsprint to sterilize them. However, ink today is not the same as ink in the 1930s.

[Potkettleblack]

I don't wrap anything, save brisket and chuckies. I've foiled chuckies, or foil boated them, and I have pink butcher paper for brisket, that I would use for chuckies, without added liquid.

Even if it's a soy-based ink, I wouldn't use newspaper. Best BBQ use for newsprint is to light a chimney starter.

[DTro]

Though it works great for washing windows and starting coals, hard-pass using newspaper to wrap food for me. Too many unknowns with the use of recycled materials, whiteners, resins, solvents, drying agents, and who knows what else. Then the people handling this material are not treating this stuff as food grade. Foil for me.

[Bad Hat BBQ]

How I wrap:

I am the BBQ King of my own backyard
When I smoke pork, I render the lard
If its beef, we call it tallow
Eat at my house and be a merry fellow ...hmmm..gues I should read the whole post....

[Panhead John]

Don’t quit your day job…..

[Bad Hat BBQ]

But I thought I was onto something!!

[Panhead John]

New avatar?….Bad Rap BBQ…
😂