Pink Butcher Paper.

DaveRichardson

After school, I lived just down the street from the old Grand Casino in Gulfport..... the apartment building would up with a barge on top of it after floating inland a ways. 

I'd kill for some beignets from Triplett-Day drug store right now!!!

SGH

nolaegghead said:

I keep commercial rolls of the 3 foot brown (might be 4 ft) and 2 foot white in my shop for projects - they hang under the mezzanine for quick retrieval.  I buy them at Home Despot or Lowes. 

This is a good point that I didn't touch on above. The 24" and longer is much more user friendly than the 18" when trying to wrap large cuts of meat. The 18" works fine but can require some finessing where the longer papers do not.  What would I do without you brother Nola!! 

mahenryak

The Cen-Tex Smoker said:

mahenryak said:

So with foil it is typical to add some form of liquid during the wrap.  I want to say that you obviously would not do so with butcher paper, right?  Also, I settled for some white paper that I found on Amazon that has the same 40 pound weight.  It was much cheaper as it was available through Prime.  We'll see how that goes.

I didn't add liquid when i used foil and I don't now with paper. i work way to hard to get the bark i want to add liquid. It gets plenty moist in paper or foil so no need to add anything in my book. I use the white stuff too. It's the same thing without the pink dye. I get it at sams.

Thank you very much.

Cm23

I am excited to see the paper wrapping results I have a full roll of the white paper I have have been reluctant to use again after my first fail.  I am getting convinced to give it another try.

SGH

Cm23 said:

I am excited to see the paper wrapping results I have a full roll of the white paper I have have been reluctant to use again after my first fail.  I am getting convinced to give it another try.

This is just me talking here, but let me say this. Do not wrap your brisket until it is done and you remove it from the smoker to rest. I find that I get better results cooking the entire time unwrapped. Again, others may have different results but this has yielded very good results for me. The only time that I will wrap and return the food to the smoker is if I let the temp spike and the color is getting dark to soon. Short of this, I cook unwrapped for the duration. Give the paper another shot for your rest. I think you will like the out come.

stompbox

Do you guys use paper on (pork) ribs?

SGH

stompbox said:

Do you guys use paper on (pork) ribs?

I haven't tried it yet myself. I never have been very big on wrapping ribs. That said Im going to try it just to see. 

fishlessman

nolaegghead said:

fishlessman said:

Carolina Q said:

Is paper used for anything besides brisket?

i bet you could cook fish and veggies in that stuff instead of parchment paper

You could but parchment is better where you have high temps or water - butcher paper is basically heavy paper - kraft paper.  Parchment paper is usually treated with sulfuric acid to create a cross-link and sometimes silicone for non-stick properties.  Something like en papillote might turn the butcher paper into mush.  Wax paper smokes at high temps.  But since we're talking about the very low temperatures of smoking, anything will do and butcher is the cheapest by far. 

they link to a fish recipe on their site, brush the paper with oil and add the fish and veggies, still would use the parchment but in a pinch it looks like it would work

XC242

Is the paper used at the same time during the cooking process as foil? Or is it used differently?

SGH

XC242 said:

Is the paper used at the same time during the cooking process as foil? Or is it used differently?

Some use it at the same stage as the foil. I myself use it to wrap only when the cooking is complete and im letting it rest.

XC242

Thanks @SGH.

Fred19Flintstone

SGH said:

XC242 said:

Is the paper used at the same time during the cooking process as foil? Or is it used differently?

Some use it at the same stage as the foil. I myself use it to wrap only when the cooking is complete and im letting it rest.

So instead of FTC you BPTC?

jimreed777

I bought a roll of pink paper from the place that supplies Aaron Franklin a couple years ago based on a post here...awesome stuff. Have enough to last for at least a decade at the rate I am using it.

SGH

Fred19Flintstone said:

So instead of FTC you BPTC?

That is correct my friend. Here is a Waygu Gold wrapped in paper in the cooler.re 

Lit

Just ordered a 800' roll of the 24". Gonna try it out on some chuckies this weekend.

mahenryak

Lit said:

Just ordered a 800' roll of the 24". Gonna try it out on some chuckies this weekend.

For the record, after reading some of the other comments I canceled my order for the 18" wide and also opted for the 24" wide.  800 feet is going to last a long time so, as is often the case on this forum, I am thankful this discussion took place.

SGH

mahenryak said:

Lit said:

Just ordered a 800' roll of the 24". Gonna try it out on some chuckies this weekend.

For the record, after reading some of the other comments I canceled my order for the 18" wide and also opted for the 24" wide.  800 feet is going to last a long time so, as is often the case on this forum, I am thankful this discussion took place.

Good decision. I prefer the 24" paper over the 18". It makes wrapping large cuts much easier.

cazzy

I have zero problems wrapping any size cut with my 18" roll.  I wrap every thing with two sheets overlapped.  It's the same technique that Arron Franklin and John Lewis use.  

cazzy