Pink vs. White butcher paper

Ozzie_Isaac · April 2015

My local supply company carries 18" x 1000' roll of 40lb uncoated butcher paper for $28.

Nobody local carries pink. Is there any difference besides color. I am getting it for Aaron Franklins brisket.

@SGH or @Cazzy ?

SGH · April 2015

As long as it is uncoated and the same weight, the results will be identical. I have used white, brown and pink with no noticeable difference at all.

DoubleEgger · April 2015

I read on a manufacturer's website that it was exactly the same paper. With that being said, I still want to pink stuff because that's what the cool kids have.

4Runner · April 2015

Yea...pink stuff makes your food taste better That has to be why Franklin uses it.

Ozzie_Isaac · April 2015

lol! Yeah me too, except now I have 1000' of white. That should last a while.

NPHuskerFL · April 2015

Brown paper grocery sack works too in a pinch. Yes, you can still get those at grocery stores.

RRP · April 2015

Ozzie_Isaac said:

My local supply company carries 18" x 1000' roll of 40lb uncoated butcher paper for $28.

was that Carter Paper?

SGH · April 2015

@Ozzie_Isaac
To me, one of the better deals out there for paper is at SAMs. What ever brand it is that they sale, (I think it is chefs choice) works as good as any other. And it's very cheap to boot.

Ozzie_Isaac · April 2015

@RRP yup Carter paper.

@SGH thanks for the heads up. I don't have a Sam's membership. Just Costco and they have no butcher paper.

I stopped at Kroger and the butcher was very nice and gave me a 5' piece, but it was wax coated on one side.

NPHuskerFL · April 2015

@SGH My only complaint is sometimes Sam's Club has it in stock and other times not. So, anymore I just grab some when I see it so I'm not apt to run out.

Miked125 · April 2015

I can't find any here..... Thoughts on parchment paper?

DoubleEgger · April 2015

Going to put on a SRF brisket tonight. Would you wrap it in foil or use a brown paper bag for FTC?

badinfluence · April 2015

Um...the "f" in ftc stands for foil.

Ozzie_Isaac · April 2015

@DoubleEgger

I'm following Aaron Franklins advice and no FTC for me. I plan to wrap in paper towards the end, but I want to slice and serve when it is jiggly. My last one I went FTC at jiggly, and it ended up overdone. If I have to FTC I will let it rest for 15-25 minutes before I drop it in.

SGH · April 2015

NPHuskerFL said:

@SGH My only complaint is sometimes Sam's Club has it in stock and other times not

Agreed. They usually sell out pretty fast.

Lit · April 2015

I just got this recently. Pretty sure my kids will inherit some. This thing is huge and I would say go with the larger 24" especially if you want it for brisket.

http://www.amazon.com/gp/aw/d/B004NG8P04/ref=mp_s_a_1_5?qid=1429921566&sr=8-5&pi=SL75&keywords=butcher+paper

mahenryak · April 2015

Lit said:

I just got this recently. Pretty sure my kids will inherit some. This thing is huge and I would say go with the larger 24" especially if you want it for brisket.
http://www.amazon.com/gp/aw/d/B004NG8P04/ref=mp_s_a_1_5?qid=1429921566&sr=8-5&pi=SL75&keywords=butcher+paper

+1 Same here. Just ordered some recently and I am pleased with the white paper. My concerns about color were put to rest by other forum members prior to ordering and they were right. The important thing is to make sure there is no waxy coating on either side and the 40 # weight--not the pink color.

MHambone9 · April 2015

Relatively new egger, been cooking with friends and family that have them for a while but not sure what the butchers paper is used for, can someone fill me in?

Lit · April 2015

MHambone9 said:

Relatively new egger, been cooking with friends and family that have them for a while but not sure what the butchers paper is used for, can someone fill me in?

people are using it instead of foil and it still lets some smoke in and will stop the bark from getting over done.

MHambone9 · April 2015

@lit
thanks

Ozzie_Isaac · April 2015

I wrap to stop bark formation and sometimes retain moisture if it is drying out.

Aluminum foil doesn't breath and steams. It works great for powering through cooks. It will soften bark though.

The paper is supposed to breath and the bark will not get soft. It will still darken some too. (thats the plan anyway)

mahenryak · April 2015

The other thing I can add regarding the butcher paper is that once you have it on hand, if you're like me, you'll find a lot of uses for it. For example, I use it as my 'tent' when I pull steaks, hamburgers, etc., off the grill. I also use it to line my baking pans when meats are drying in the refrigerator, and to cover meats instead of saran wrap. I use it to make cleanup on my counter tops a little easier during food prep. Not to mention other non-cooking related chores. The list goes on and on.