Pink Butcher Paper.

SGH · March 2015

In the last few years, a lot of people have made the transition from foil to some sort of paper or a combination of papers and/or cardboard. Myself included. That said I'm always looking for and trying different products. I found this paper some time back and have found that it's every bit as good as some of the bigger name papers out there. Also it's less than half the price of the big 2 paper products. If you look around, this roll can be purchased for less than 10 dollars. It is of the same 40# paper weight as the big 2. I find no difference other than the price. As with all things, I'm sure the price will increase in time as this paper becomes more popular. But for now, it's a real bargin. Just thought I would share with all my forum friends.

SGH · March 2015

H12mike · March 2015

Why paper instead of foil?

Eggcelsior · March 2015

H12mike said:

Why paper instead of foil?

It breaths a bit so the thought is that it still lets smoke in while retaining moisture and not "boiling" the meat in foil.

cazzy · March 2015

H12mike said:

Why paper instead of foil?

Foil is soooo last year.

SmokeyPitt · March 2015

Thanks for the tip! Do you mind sharing where you found it for so cheap? it is $30 on Amazon.

Carolina Q · March 2015

Is paper used for anything besides brisket?

HendersonTRKing · March 2015

When foil is sealed, the meat inside will steam. That imparts some good qualities ("fall off the bone" if that's your thing -- not mine) but it tends also to take the tooth out of the protein. I haven't used this paper, but think it's time to give it a whirl.

nolaegghead · March 2015

I tried nitrocellulose paper once....just once. It was da bomb.

SGH · March 2015

Carolina Q said:

Is paper used for anything besides brisket?

I have a friend (Brother Reed) who has been experimenting with clod, and beef roasts using paper and reporting outstanding results. I myself have not tried it yet but plan on sampling and watching his technique when the job I'm on is over. I can see this working exceptionally well for clod due to its sheer mass. Again I have not used paper on anything other than brisket at this point. However with brother Reeds guidance that will soon change. I'm itching to wrap a whole unseperated clod in paper.

SGH · March 2015

nolaegghead said:

I tried nitrocellulose paper once....just once. It was da bomb.

I bet it was

SGH · March 2015

SmokeyPitt said:

Thanks for the tip! Do you mind sharing where you found it for so cheap? it is $30 on Amazon.

I picked this roll up from The Buthchers Block in Wiggins, MS right off of hwy 49 in front of Walmart on the service road. I have seem it at times at Piggly Wiggly in Wiggins as well. That is where I first purchased it.

Carolina Q · March 2015

SGH, thanks. All I know about clod is its a big piece of beef. That I will likely never even see much less cook.

SGH · March 2015

Here is a 23.8 pound Waygu Gold Grade that will get wrapped with paper when it's ready. Here is a shot my youngest son sent me at exactly the 5 hour mark cooking at 225 degrees over very heavy water oak for smoke.

Eggerty · March 2015

Now that's a hunk a meat @SGH!

The Cen-Tex Smoker · March 2015

Carolina Q said:

Is paper used for anything besides brisket?

sure. Ribs, butts, resting steaks...anything you would use foil for.

mahenryak · March 2015

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.

fishlessman · March 2015

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

SGH · March 2015

mahenryak said:

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.

Let me demystify something for you about the color of the paper. It holds no special properties over white or brown paper. They will all do exactly the same thing if they are uncoated and the same weight. Do not try this yourself, but I know someone who will use thin cardboard boxes or brown grocery bags in a pinch with outstanding results. 40# is 40# no matter what color it is. Just always be sure that it's uncoated.

mahenryak · March 2015

SGH said:

mahenryak said:

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.

Let me demystify something for you about the color of the paper. It holds no special properties over white or brown paper. They will all do exactly the same thing if they are uncoated and the same weight. Do not try this yourself, but I know someone who will use thin cardboard boxes or brown grocery bags in a pinch with outstanding results. 40# is 40# no matter what color it is. Just always be sure that it's uncoated.

Thank you.

SGH · March 2015

mahenryak said:
Thank you.

My pleasure brother. Always glad to help when I can.

Eggcelsior · March 2015

SGH said:

mahenryak said:

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.

Let me demystify something for you about the color of the paper. It holds no special properties over white or brown paper. They will all do exactly the same thing if they are uncoated and the same weight. Do not try this yourself, but I know someone who will use thin cardboard boxes or brown grocery bags in a pinch with outstanding results. 40# is 40# no matter what color it is. Just always be sure that it's uncoated.

Using a grocery bag is how I learned to rest BBQ. I just never have them around.

nolaegghead · March 2015

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.

SGH · March 2015

Eggcelsior said:
Using a grocery bag is how I learned to rest BBQ. I just never have them around.

Some will argue that they are unsanitary and should not be used. I'm from the older era that believes the dirtier and unhealthier something is, it usually taste all the better. I agree, the old brown bags work as good or better than anything out there. Sure wish that Walmart and Piggly Wiggly still used them instead of plastic.

The Cen-Tex Smoker · March 2015

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.

Eggcelsior · March 2015

SGH said:

Eggcelsior said:
Using a grocery bag is how I learned to rest BBQ. I just never have them around.

Some will argue that they are unsanitary and should not be used. I'm from the older era that believes the dirtier and unhealthier something is, it usually taste all the better. I agree, the old brown bags work as good or better than anything out there. Sure wish that Walmart and Piggly Wiggly still used them instead of plastic.

We would always snag a few Piggly Wiggly bags to wrap our text books in during the school year. We still get them in NC/SC.

SGH · March 2015

Eggcelsior said:
We still get them in NC/SC.

I wish we could still get them in the MS stores. To this day, the best turkey I ever ate came out of a brown, soaking wet dripping brown grocery bag.

nolaegghead · March 2015

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.

DaveRichardson · March 2015

Brother @SGH - Wiggins, MS..... I went to school up the street in Hattiesburg with a young man who had a funny spelled last name, Favre.....

You just brought back some good memories of my years in and around the coast. Thanks, man!

DoubleEgger · March 2015

Here's something I found on the web the other day when I was looking for the pink stuff. (Pun intended).

"CounterKraftTM Pink Butcher Paper, also known as meat wrap or BBQ paper, is made to the same exact standards as the CounterKraftTM White Butcher Paper. The pink color enhances the appearance of sandwiches, fresh meats, poultry and fish. Pink Butcher paper is most often used in the BBBQ scene as a basket/tray liner as well as carry-out wrap for sandwiches and meat."

SGH · March 2015

DaveRichardson said:

Brother @SGH - Wiggins, MS..... I went to school up the street in Hattiesburg with a young man who had a funny spelled last name, Favre.....

You just brought back some good memories of my years in and around the coast. Thanks, man!

That's awesome. He was born and raised right here in Biloxi.

Pink Butcher Paper.

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