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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 ?


  • That paper smoke taste and nice flair ups ??
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • So I guess butcher paper isn't a big hit on the egg
  • I have not used it on my egg yet but have on my off set several times. Works great, paper breathes enough to not get to soft and holds in moisture. I am going to use this method on my next egg brisket cook.

  • cazzycazzy Posts: 8,898
    I gave great success with paper for butts. On briskets, I don't like mushy texture it makes the meat. My brisket results without paper are great so I don't see a reason to fix it. There is more than enough moisture in the egg and we're not cooking with wood like franklin bbq does. Completely different cooking experience on the egg.
    Just a hack that makes some $hitty BBQ....
  • Did the cook time speed up when you used it for butts?

  • cazzycazzy Posts: 8,898
    I did a modified turbo cook so I could more bark than the regular turbo. It was great!

    325 dome
    Wrap in paper @ 170
    Took 6 hours for a 8 lb butt
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 9,251
    I haven't tried it yet.  I bought a big roll of parchment paper at Costco but haven't used it yet. 

    I suppose the idea is that that butcher paper will have a similar effect as foil, but since the paper is permeable it is not completely air tight so it is less has less of an effect.  So, it will speed up the cook but not as much as foil.  It will soften the bark, but not as much as foil.  Also it might let a little smoke flavor through.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • R2Egg2QR2Egg2Q Posts: 1,656
    I used butcher paper to wrap two briskets recently (but in my cabinet smoker) and it did not accelerate the cook like foil does.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Thanks, just wrapped a butt in butcher paper!! Cazzy wings before supper!!
  • cazzycazzy Posts: 8,898
    drewmack said:

    Thanks, just wrapped a butt in butcher paper!! Cazzy wings before supper!!

    One warning! One time I pulled off a paper wrapped butt and wrapped foil over the paper since I needed to FTC. I don't know what it is with that combo (wrapped in paper, then foil), but it sucked all the juice from the butt and it sucked. The paper was dripping wet. Cen-Tex did the same with a brisket a month later and the same thing happened to him. If you need to FTC, take it out of the paper...then foil.
    Just a hack that makes some $hitty BBQ....
  • henapplehenapple Posts: 15,624
    @Cazzy. .did you just say...good results from paper on the butt? Sucked all the juice from the butt? You're a sick puppy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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