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Maximum temp if wrapping with butcher paper?

mahenryak
mahenryak Posts: 1,324
in EggHead Forum
I could probably make a reasonable guess at this, but for those who have some experience using paper to wrap during low and slow cooks what is your maximum temperature?  Dumb question?  Maybe, but sometimes if you want to bump the temp up a bit to finish the cook 'on time', it might be tempting to push the limits.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,988
    As long as it's indirect heat, you are good into the mid 400's. Around 500 degrees, the paper imparts a off taste. 

    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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  • SGH
    SGH Posts: 28,988
    At brisket camp, I wrapped Cen Tex,s final Waygu with paper and I had Unit #1 screaming in excess of 440 degrees. 

    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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  • mahenryak
    mahenryak Posts: 1,324
    SGH said:
    As long as it's indirect heat, you are good into the mid 400's. Around 500 degrees, the paper imparts a off taste. 
    Cool.  Thank you.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,988
    Some of the paper is rated into the 500's. However this is its fire rating. Around 500 it starts giving off a musty taste.  

    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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  • SGH
    SGH Posts: 28,988
    Let me add one thing. Not sure how relevant it is but thought I would share. I have never tried the pink paper at temps higher than 325 but I'm more than sure it would be fine as well. As stated above, I have used the white paper at 440 degrees with no issue at all. 

    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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  • mahenryak
    mahenryak Posts: 1,324
    Thanks again SGH and DMW.  I don't see myself going over 375, to be honest.  If by some reason I overshoot, though, I wanted to feel better about my margin of error, if this makes sense.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,988
    mahenryak said:
    Thanks again SGH and DMW.  I don't see myself going over 375, to be honest.  If by some reason I overshoot, though, I wanted to feel better about my margin of error, if this makes sense.
    At 375 you are well within the window. As always, glad to help 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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  • eddyg
    eddyg Posts: 17
    Not to hijack but what is the difference between white and pink and what is treated paper and will this cause an off taste?
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  • blasting
    blasting Posts: 6,262
    SGH - can you please elaborate on brisket camp?  
    Phoenix 
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  • Botch
    Botch Posts: 17,342
    DMW said:
    I probably wouldn't go over 451* :smiley:

    http://en.m.wikipedia.org/wiki/Fahrenheit_451
    Beat me to it.  
     

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • SGH
    SGH Posts: 28,988
    blasting said:
    SGH - can you please elaborate on brisket camp?  
    Back in August, Nolaegghead rented the     Warren Event Center in NO, Lousiana and invited all forum members to come watch other forum members cook, prep and answer questions. A friendly gathering of friends willing to help friends. We will be doing it again this year. We hope to have more people volunteer to cook this time. This is not a BGE sponsored event. You can cook on anything that you like. Hence, Unit #1 will be back in the line up along with Unit  #7. I will be cooking chargrilled oysters on the BGE this year. Hope to see you there 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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  • SGH
    SGH Posts: 28,988
    edited March 2015
    @blasting
    Here is one of the links.
    http://eggheadforum.com/discussion/1171415/and-thus-it-was#latest

    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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  • mahenryak
    mahenryak Posts: 1,324
    edited March 2015
    eddyg said:
    Not to hijack but what is the difference between white and pink and what is treated paper and will this cause an off taste?
    @eddyg @sgh and @cazzy can address your question much better than I am able.  You might want to check out the following thread if you haven't already.

    http://eggheadforum.com/discussion/1178429/pink-butcher-paper/p1



    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,988
    eddyg said:
    Not to hijack but what is the difference between white and pink and what is treated paper and will this cause an off taste?
    I will try to answer some of the above for you. Not always, but more often than not, the pink paper is of 40# weight. This is the ideal thickness for wrapping meat for cooking purposes. Not to absorbant and not to restricting. As long as it's in the 40# weight arena, it doesn't matter what color that it is. White, brown and pink work equally well. Again, it's the weight that has the most influence, not the color. All that said, you want to avoid coated, waxed or treated paper. These are for non cooking applications except under a very few limited circumstances and conditions. In general they should be avoided at all cost on the BGE or a big unit. Stick with 40# untreated and uncoated paper and miricales will happen. Hope this helps 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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  • SGH
    SGH Posts: 28,988
    edited March 2015
    @blasting
    Myself and @nolaegghead was actually talking yesterday about starting a post for this years brisket camp. He will probably post it any day now so keep a eye out for it. We will bump it weekly so no one misses it in case they are interested in attending or helping cook.

    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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  • Lit
    Lit Posts: 9,053
    I used paper the first time today on 4 chuck roasts. Kicked to 300 to finish with no issues. The paper was so coated with drippings I don't thing there's any way it could have caught fire.
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  • eddyg
    eddyg Posts: 17
    Thanks for the explanation. 
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  • DoubleEgger
    DoubleEgger Posts: 19,151
    I feel like such a loser 
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  • mahenryak
    mahenryak Posts: 1,324
    DoubleEgger said:
    I feel like such a loser 
    Lol.  FWIW that's all I have right now, too.  My paper isn't due to arrive until this Wednesday.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,988
    @blasting
    Here is a shot from brisket camp. Pictured is friend and forum great, The Cen Tex Smoker monitoring and dialing in Unit #1. 

    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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  • Hotch
    Hotch Posts: 3,564
    SGH said:
    @blasting
    Here is a shot from brisket camp. Pictured is friend and forum great, The Cen Tex Smoker monitoring and dialing in Unit #1. 




    By the way, what you see in the middle I believe is the best stuffed tenderloin you will ever taste.

    @SGH and @nolaegghead Sign me up for round #2 of Brisket Camp. Just let me know who I send money to. The first one was absolutely the best time I have had in many years.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • SGH
    SGH Posts: 28,988
    Hotch said:

    By the way, what you see in the middle I believe is the best stuffed tenderloin you will ever taste.

    I really appreciate that brother. I take a lot of time and put a lot of effort into those stuffed tenderloins and stuffed chickens. 

    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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  • mahenryak
    mahenryak Posts: 1,324
    SGH said:
    @blasting
    Here is a shot from brisket camp. Pictured is friend and forum great, The Cen Tex Smoker monitoring and dialing in Unit #1. 




    Very nice.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • blasting
    blasting Posts: 6,262
    Thanks SGH for the response / posts.  I'm a long way away, but this sounds like a lot of fun, and right up my alley.  I'll watch for upcoming info.  I'd like to meet some of you and learn something while I'm at it.
    Phoenix 
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  • SGH
    SGH Posts: 28,988
    blasting said:
    Thanks SGH for the response / posts.  I'm a long way away, but this sounds like a lot of fun, and right up my alley.  I'll watch for upcoming info.  I'd like to meet some of you and learn something while I'm at it.
    We would love to see you there brother.

    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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