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Butcher paper or foil
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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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HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.
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Chetscapes said:HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.
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HighSierraEgg said:Chetscapes said:HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.
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Chetscapes said:HighSierraEgg said:Chetscapes said:HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.Michael
Large BGE
Reno, NV -
JNDATHP said:Chetscapes said:HighSierraEgg said:Chetscapes said:HighSierraEgg said:Butcher paper doesn’t steam the product like foil does. Leaves it with a nice crusty bark.
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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.
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abpgwolf said:Find your local restaurant supply store. Mine has big rolls and relatively inexpensive
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