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We home school and my wife bought a 1000ft roll of white butcher paper at the local school supply store for one project. That was ten years ago. Still using it to wrap bulk meat purchases and the occasional venison.
Now I've finally gotten a roll of pink butcher paper and I'm doing ribs this weekend. So I thought about doing a quick wrap, just like 30m or so, to get some of those juices without totally destroying my bark.
Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet. Pink/Peach Butcher Paper Roll 18" X 150' in Durable Carry Tube, FDA Approved, MADE 100% in the USA, The ORIGINAL meat smoking paper for ...
Thanks for the responses everyone. I think I've made my choice. The web restaurant store has by-far the best price per sq foot on butcher paper, even after the very heft shipping cost. Regarding the difference between brown and pink butcher paper, it doesn't seem like there actually is a difference, or if there is, I can't tell.
I double wrapped the meat in brown butcher paper, opened all vents fully, reset the Guru to 260F, knocked the ash off the briquettes, then enjoyed my morning coffee. An hour later, in a separate pan, I loaded two yellow sweet potatoes, two russet potatoes, and two onions cut in half.
Sep 2, 2020. #14. Any paper that is not waxed will work. Everybody is into the pink butcher paper. I really don’t see any difference in that & unwaxed white paper, but since the pros use pink, then that. Is probably your best choice. More expensive than white, but I really don’t see any difference.
The paper is suppose to allow your meat to breathe, and some smoke will get through the paper. Once wrapped in foil, your meat is done for adding smoke flavor. May as well just take it in to the oven to finish it. JC in GB and daveomak.
Pink butcher paper purchased through Amazon. It's just plane pink butcher paper. I've used it twice on brisket - first time was the hot/fast method and I just figured the high temps allowed the paper to stick to the burnt fat & meat on the bottom of the brisket. 2nd time was a low & slow and I wrapped the brisket due to a mega-stall I encountered.
Butcher paper has been made famous by Aaron Franklin, and everyone has jumped on the bandwagon & buying up all the pink butcher paper in the country. Just use foil, that is what we all have used for years and with good results, yes the bark will soften up a bit, but I bet 50% of the folks on here like a softer bark.
Jun 19, 2020. #5. If you want the security of a double foil bottom, but a breathable top, set your meat on foil with 3" to 4" of foil beyond the meat. Set your butcher paper atop the meat and foil. Then wrap the foil and the paper together toward the roast forming a seal. And if you live at a mile or more elevation, water boils at 203°, so ...