Butcher Paper

prineh1 · December 2016

Hello everyone-

Can any of y'all tell me if this is safe for wrapping a brisket? I'm cooking my first one tomorrow. I didn't have much luck finding anything around town. I should've ordered off Amazon ahead of time. It's not wax coated or anything just plain white paper. If there's any New Orleans folks reading this, maybe y'all can point me in the right direction. Thanks for the help!

SGH · December 2016

prineh1 said:

It's not wax coated

This ^^^^^^^^^^ is the main thing. As long as it is NOT coated it's fine. The color is irrelevant.

rlbarker4946 · December 2016

I've used plain brown wrapping paper before with good results.

CPARKTX · December 2016

What SGH said. I had trouble finding butcher paper too, surprisingly Costco doesn't carry it. I eventually had to order online. (I ended up with brown, but color irrelevant)

prineh1 · December 2016

Many thanks! I got a 16 lbs prime packer from Costco, plan to start late tonight and roll on through the morning. Wish me luck!

SGH · December 2016

prineh1 said:

Wish me luck!

As you have requested brother; good luck. And may the Brisket Gods keep you in their favor.

MCRyan · December 2016

Tip: every time I buy a packer, I ask the butcher for some paper. Grocers and probably even Costco will give you a couple feet. Hard to remember all the time, but a good habit to get into. If Costco doesn't have any, a good grocery store will provide some if they see you buying stuff. Good luck!!!!

YukonRon · December 2016

All I use. And I use it for everything. Wrap, line pans, prep on, you name it.

westernbbq · December 2016

I got the pink stuff from cgs.

As long as the stuff has no coating on it you should be good...

DoubleEgger · December 2016

Cut the width down to 18-20". It'll be a lot easier to manage when you're wrapping.

Toxarch · December 2016

White is fine. Many use peach colored paper because it hides the stains from the food which makes the food appear more appetizing. Main thing to look for is a 30# or 40# paper (thickness).

thetrim · December 2016

You can also buy the pink stuff on amazon, but it isn't all that cheap. In the past, someone posted a link to an online retailer selling it much cheaper but in bulk. If anyone could please report that link, I would very much appreciate it.

blasting · December 2016

thetrim said:

You can also buy the pink stuff on amazon, but it isn't all that cheap. In the past, someone posted a link to an online retailer selling it much cheaper but in bulk. If anyone could please report that link, I would very much appreciate it.

That was me. Here is the email I received with their contact info:

A single roll of the 24” x 1000’ butcher paper is 47.40. The estimated freight to Phoenix, AZ is 26.18. I can have that shipped out today via Fedex 3-day ground. If you would like to get that order finalized, please call me at 512-837-5887.

Thank you,

Cheryl

For those buying the big rolls, I highly recommend the roll holder from amazon - link below. I find that since the roll is out and ready I use it for more things than if I have to drag it out.

https://www.amazon.com/Bulman-A50024-Steel-Rubber-Cutter/dp/B004MDLZK0/ref=sr_1_1?ie=UTF8&qid=1481122095&sr=8-1&keywords=butcher+paper+dispenser

Skiddymarker · December 2016

Looks like the same stuff I've seen, but never used. In a high airflow offset or even a WSM, use of paper wrap for the crutch is definitely a benefit. In the egg, or any other kamado, I'm not so sure. Be interested in hearing your opinion.

blasting · December 2016

@Skiddymarker I wrap when the bark has formed how I like it. When I've let it roll right through, the bark comes out with more of a crunch that I prefer, but that is what a lot of folks like.

You are right about the egg vs. offset. I wrap much earlier when smoking with the offset.

Skiddymarker · December 2016

@blasting - do you think the bark depends on the rub? I use only salt and pepper, I tend to go almost 3:1 pepper to salt, sometimes even more pepper. I find more salt means more crunch.
Also, MBGE in my house is very happy at about 260º dome, my Primo 300 is very happy at about 225º dome. I usually do brisket in the Primo. Cook takes an hour or so longer, but the lower temp might keep some of the crunch out of the bark.

abpgwolf · December 2016

Most restaurant supply stores stock a good selection of butcher paper. They all will sell to the public.

DoubleEgger · December 2016

Is there anywhere that sells a homeowner sized roll? I'd spend $35k in brisket before I finished a 1000' roll.

blasting · December 2016

I've noticed rub affects the bark on butts. I don't do much experimenting with briskets though. I've gotten them to where I'm happy with them, so I don't stray far (too cheap to risk messing with what's working)

blasting · December 2016

DoubleEgger said:

Is there anywhere that sells a homeowner sized roll? I'd spend $35k in brisket before I finished a 1000' roll.

@DoubleEgger I think it was on Firecraft that I saw a reasonable priced smaller size, but I just looked and couldn't find it now for you. You might inquire.

btw, the big roll on a dispenser makes gift wrapping a snap

moosepro · December 2016

https://ceramicgrillstore.com/products/pink-butcher-paper-barbecue

This is what I use.

Skiddymarker · December 2016

DoubleEgger said:

Is there anywhere that sells a homeowner sized roll? I'd spend $35k in brisket before I finished a 1000' roll.

Amazon.com has 18"X150' for $30, that's only $0.20/foot, under a $1/cook.....
Seems reasonable to me (even when buying in $0.75US CDN Loonies)

lkapigian · December 2016

https://www.youtube.com/watch?v=ZGOQ_npS4pI No Idea Who Robert Rodriguez 10 Minute Cooking School...@ 5:12 "Wrap In Waxed Butcher Paper" ...He also advocates tearing the surface of the meat by Thoroughly "Rubbing" the rub in rather that patting it

blasting · December 2016

lkapigian said:

"Wrap In Waxed Butcher Paper"

Well, I guess we are all doing it wrong, aren't we?

Imagine how good the briski will be once we all get on the wax paper train.

Skiddymarker · December 2016

lkapigian said:

https://www.youtube.com/watch?v=ZGOQ_npS4pI No Idea Who Robert Rodriguez 10 Minute Cooking School...@ 5:12 "Wrap In Waxed Butcher Paper" ...He also advocates tearing the surface of the meat by Thoroughly "Rubbing" the rub in rather that patting it

Not sure about the waxed paper, but the idea of scruffing the surface is an Adam Perry Lang thing, although he does it after patting the rub on.

luckyboy · December 2016

About6 months ago I got a roll of butcher paper from Sam's club.Seems like I got roll big enough for a life time for under 20 dollars.It is white in color.
If you were close by I'don't gladly give you some of it.

abpgwolf · December 2016

Once you have a good sized roll, you'll use it! I use it to cover my table at eggfests (if it gets too messy just roll out a new sheet), to cover tables at picnics, crab boils etc, to pack fragile stuff, as drawing paper for little kids etc.

Toxarch · December 2016

Want 3,750 feet (5 rolls) of butcher paper with your name printed on it?
https://www.custompackagingandproducts.com/products/custom-printed-butcher-paper-sheets-rolls/

Butcher Paper

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