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does butcher paper offer any benefits on the egg?
From what I have read the benefits of butcher paper are.
1. It protects the bark from getting to dark during high heat cooks.
2. is cheaper than foil.
3. you don't get the braised effect you get when crutching with foil.
I cook butts and brisket at 240 grid temp.
I don't use foil during the cook. I don't like the mushy texture it gives me.
I do ftc butts and briskets. I think it helps with the texture of the meat.
It does soften the bark ; this I don't like.
So would crutching with paper speed the cook like foil ?
If you ftc causing the bark to soften is there any point in paper ?
What does paper have to offer on the egg if not cooking high heat ?