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Butcher paper or foil
Chetscapes
Posts: 121
What should I use for pork shoulder paper or foil? What the big difference?
Comments
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I have cooked them in a foil pan to collect the juices and then reintroduced them after pulling. Mmmm. You can cover the pan with foil to reduce cook time. Otherwise, I would foil them as a means to power through the stall.
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Thanks. I have heard butcher paper allows some moisture out. Anyone use butcher paper?
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Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.
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Do you like using it?HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark. -
Absolutely. Get the non waxed product, I get mine through Amazon.Chetscapes said:Do you like using it? -
I saw some at Sams club. Need to find out if it’s coatedHighSierraEgg said:Absolutely. Get the non waxed product, I get mine through Amazon. -
Last time I purchased at Sam’s it wasn’t coated.Chetscapes said:I saw some at Sams club. Need to find out if it’s coatedMichael
Large BGE
Reno, NV -
Thanks for the helpJNDATHP said:Last time I purchased at Sam’s it wasn’t coated. -
Find your local restaurant supply store. Mine has big rolls and relatively inexpensive
Lititz, PA – XL BGE
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The butcher paper, wax free, is great. Allows enough seepage to not steam away your bark, while maintaining amazing and even juiciness.That said, depends what I’m planning personally. If I have a lot going on, I’ll do foil and carelessly finish in the oven. If not, paper it is.Mine is this one from Amazon and usually takes two pieces side by side for a brisket. I’d get the wider one next time.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
I ordered some from Food Pro. It’s should be in this weekabpgwolf said:Find your local restaurant supply store. Mine has big rolls and relatively inexpensive
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