Wrap Question for Pork Loin

[Deaf Arty]

Pork loin tomorrow. Gonna try Meathead's pesto-crusted recipe. Question: the recipe in Meathead's book calls for wrapping in parchment paper because it allows some smoke into the meat. Does butcher paper (I have tons of it) form a barrier to smoke or would butcher paper do the same as the parchment paper in this case?

[Amajeff99]

Not an expert, but I believe some butch paper can be treated with wax and parchment paper is treated with silicon to help it resist heat.

[Notavegan]

Arty I use bp all the time. I do like it as a middle ground for wrapping btw foil and no wrap. I don't think smoke will penetrate the bp, imho.

He paper will get soggy w drippings and fat, but smoke not likely to get through.

[Deaf Arty]

Thanks, Amajeff99 and Notavegan . That's what I figured. I've used butcher paper for the crutch, but had no experience wrapping from the start. I think I'll just cook the loin nekkid and then sear it at the end. Although, indecision IS the key to flexibility...