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Butcher Paper vs Foil vs No Wrap. You be the judge.

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Foghorn said:
    @lousubcap, sorry I missed the humor.

    As for when to wrap, I've heard or read three different answers:


    Only three? Hey, that's not so bad!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Foghorn
    Foghorn Posts: 10,065
    TexanOfTheNorth said:
    Foghorn said:
    @lousubcap, sorry I missed the humor.

    As for when to wrap, I've heard or read three different answers:


    Only three? Hey, that's not so bad!

    Probably just means I'm not very well-read on the topic - or not paying attention - or ignoring the answers I don't like...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 33,951
    @Foghorn- Thanks for the input.  I'll have to try it just to see if I can tell any difference.  Of course, with all the variables with a brisket cook who knows how to evaluate the outcome.  Enjoy the upcoming Fourth weekend.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,065
    @lousubcap, enjoy your Fourth as well.  I know I will.  I married a girl whose mom retired to Cape Cod so we go there every year for the Fourth.  We leave tomorrow.  The only downside is that they don't have an egg...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Biff_Tannen
    Biff_Tannen Posts: 85
    Is butcher paper the same thing as kraft paper?
    Charlotte, NC
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  • Jstroke
    Jstroke Posts: 2,600
    Biff. Kraft paper is not the same thing. Not saying it wont work
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • SGH
    SGH Posts: 28,883
    Biff_Tannen said:
    Is butcher paper the same thing as kraft paper?
    The best that I understand it, they are pretty similar. Most paper depending on its end use is made by a process called the "Kraft process". Kraft translates from German I think to mean "strength". Uncoated brown butcher paper and Kraft paper look and feel very similar. White butcher paper has been through a bleaching process. Pink paper is made from recycled paper and has a color additive. All the papers, as long as they are uncoated and unwaxed and are close in weight, perform very similar. Is there a technical difference in them? Probably, but they all work wonders on a brisket. Kraft paper, brown butcher paper, white butcher paper and pink butcher paper all lack sulphur. And as such, as long as they are uncoated and unwaxed they are all safe for wrapping meat my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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