Pink Butcher Kraft Paper Roll - 18" x 175' (2100") Peach Wrapping Paper for Beef Briskets - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet

I use multiple smokers, but more recently the Pellet Smoker like a Traeger.With a Brisket in Texas, I like to get to the stall, that’s enough smoke and bark, then I wrap in Paper (just like Franklin’s BBQ). Brisket is wide, so word to the wise, you need two pieces the same length, so it’s wide enough. Wrap and put back on the smoker and get to 200-204 degrees. I like it better than the “Texas Crutch” foil wrap, it tends to soften the outside bark, this paper doesn’t do that.

This is a great upgrade to foil or plastic for the “Texas Crutch”, the practice of wrapping brisket, ribs, pork butt, etc., when it reaches a internal temperature of about 160oF. At this temperature, evaporation of moisture from the meat causes cooling that greatly slows the cooking process (known as the “Stall”), potentially resulting in tough or dry meat. Wrapping meat to interfere with evaporative cooling helps power through the Stall and keep the meat moist, but impermeable materials such as aluminum foil trap so much moisture that the surface of the meat becomes soaked, detracting from the texture and flavor of the surface induced by smoking (or “bark”), and to some tastes giving a “stewed” flavor to the meat. This unwaxed paper becomes permeated with moisture pretty quickly, slowing the rate of evaporation without completely messing with the bark. If you are used to using foil, then you will likely want to get some twine to hold the paper tightly to the meat. I use plain ol’ sisal twine, and the combination of twine + paper can take 275oF for hours with no problem. Highly recommended if you wrap when you smoke.

After reading all the chatter online about using butcher paper instead of aluminum foil to wrap brisket on my new Gateway Drum Smoker, I thought I would give it a try. My 10 pound brisket cooked in a little over 4 hours using a hot and fast approach at 300 degrees. 2 hours into the cook, I wrapped the brisket with Pink Butcher Kraft Paper. Cooked for just over another two hours to an internal temp 0f 205. I pulled the brisket and wrapped some more with the Pink Butcher Kraft Paper and put the brisket in a cooler for another 4 hours. To the astonishment of my family, they loved the brisket. I found the paper very useful in my first effort on this cooker. The brisket was tender and juicy, I made burnt ends with the point and sliced up the flat. With this paper I could certainly pull the brisket sooner and allow it to sit in a cooler as it will come up to temp. for eating hours later.

As a BBQ person for years, I always used foil to finish my ribs, briskets, butts. Here is the first thing I noticed using this butcher paper. So far I have only used it on a butt as I just received it recently. I noticed that I had very little juice as I uncovered my butt after cooking, which tells me the paper is better then the foil because it helped the butt retain its juices. Before, finishing my butts in foil they were literally swimming in baked out juices. I smoked the butt at 220 for 4 1/2 hrs, doubled wrapped it with the paper and baked it in the oven at 235 for around 5-6 hrs. My advice, after you have the smoke on your choice of meat, finish it in the oven, why waste all those pellets, makes no sense at all! Pass the sauce!!

I had heard a lot about the butcher paper but, I was a tin foil guy. Wrap it in foil, that was the way to go. Then I began to read reviews and listen to some of the individuals in BBQ. Paper, wrap it in butcher paper. Well, OK why not give it a try. If it did not do the job I still had lots of foil. I ordered the pink butcher paper. The order arrived on time and as advertised. OK brisket; time for a change. Wow, what a difference in the texture and as my sister noted the taste. For all of you procrastinating, STOP!!! Just buy it, try it, and you will agree there is a difference. So, what happened to all that foil? My granddaughters now have a giant foil ball to play with. Thank tenderlicious for a great product and that nice little eBook.

Totally sold on peach paper now. On a whim we used it as wrap instead of foil for our ribs, butt, and brisket two weeks ago for a competition (we use a Mule Tuf Rotisserie) ... Had amazing results and took 3rd in Butt, 2nd in brisket, and 1st along with peoples choice for ribs. Did a brisket yesterday on my pellet smoker at home... While obviously not the same amount of smoke as what we did in the big dog... had a decent smoke ring, great color, nice bark, and the paper held the juices in nicely while allowing the meat to "breathe". Have never been one for doing Brisket on a home smoker but this is a game changer for me...Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet

I like this paper so much better than using foil while smoking briskets, ribs etc. Not taking into account the health risks of tin foil while smoking as that seems to be a heavily debated issue, I look at it as it is not worth the risk to my family. But the other advantage is while smoking a brisket and when it hits the stall at about 160°, foil wrapped brisket (Texas Crutch) makes the meat very tender but I like a nice bark to the meat and the paper does both of these.

Shipped and arrived well packaged and in great shape. Borrowed some of this paper from a bud before I bought mine. Most ridiculously tender brisket I ever smoked. Perfect thickness allows for just enogh porosity for perfect smoke penetration so you are not eating something that tastes like an ashtray.