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Butcher Paper vs Foil

I’ve always used aluminum foil, because I didn’t know there was another option. I’ve recently been seeing more about folks using butcher paper instead of foil. Any thoughts on this? I ordered a small roll of butcher paper to try it out, just wondering what others experience had been. Thanks!

Comments

  • stlcharcoalstlcharcoal Posts: 4,412
    I rarely use either, but prefer paper if I do.  I just use the kraft paper from a charcoal bag though.
  • wardowardo Posts: 398
    I've only ever used foil.  I hear that paper breathes better.  I never intend to wrap the food (unless it's for the FTC part) so even using the foil is rare for me.
    NC - LBGE
  • pgprescottpgprescott Posts: 13,588
    I like to use foil and an aluminum pan. That way I can capture the rendered fat and juices. Then you can reincorporate them or use a fat separator and just use then highly seasoned juices. For me it’s like taking the extra step of brining poultry. It’s a real step up in results. That said, I’m not a bark fanatic.  

    My good friend cooks hundreds of briskets a year and uses the butcher paper/ Franklin method. He cooks Costco prime packers exclusively with real good results. I’ve done it as well, but prefer the comp style wrap in the foil pan personally. It’s all good though. 
  • lousubcaplousubcap Posts: 24,380
    Give the below link a look regarding foil, paper or nekked for finishing a brisket.  It really depends on how the cook is going and your preferences.
    https://www.youtube.com/watch?v=lnRRDSYgdmw 
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lkapigianlkapigian Posts: 8,186
    I like to use foil and an aluminum pan. That way I can capture the rendered fat and juices. Then you can reincorporate them or use a fat separator and just use then highly seasoned juices. For me it’s like taking the extra step of brining poultry. It’s a real step up in results. That said, I’m not a bark fanatic.  

    My good friend cooks hundreds of briskets a year and uses the butcher paper/ Franklin method. He cooks Costco prime packers exclusively with real good results. I’ve done it as well, but prefer the comp style wrap in the foil pan personally. It’s all good though. 
    I'm in this camp right here , foil put in pan use the Jus....most brisket I do is ear marked for sliders for events 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Double wrapped Pink butcher paper for brisket applied when it stalls.  
    Foil, or a foil covered pan, for ribs.  2-2-1 method.
    Large Green Egg
    Smobot
    Custom Cedar Table
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