Butcher paper vs foiling

Discussion in 'Blowing Smoke Around the Smoker.' started by mrad, Apr 19, 2017.

  1. mrad

    mrad Smoke Blower

    Is one preferred over the other.  I am reading where some use butcher paper on ribs or briskets and others foil.  I have always foiled as it allows me to add some juice.

    Would  like to hear what the difference is. 
  2. phatbac

    phatbac Smoking Fanatic

    The use of butcher paper over foil  is usually on briskets. It is supposed to give a slightly different texture on your bark of a brisket. I have used parchment paper and foil and i don't notice a big difference. Nowadays, since i went to stick burner, i don't even wrap I'm usually done 6-8 hours on my briskets and  ~4 hours on my ribs.  I only wrap after it comes off the heat for a rest/holding period.

    some others will come along with their opinions for sure...

    Happy Smoking,

    phatbac (Aaron)
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have used both & like Aaron I rarely wrap any meat, except ribs & then not always.

    Personally I like the foil better for wrapping brisket, because you can add liquid & not have it soak into the paper.

    But there sure are a lot of guys that swear by the pink butcher paper for brisket, including Franklin!

  4. sauced

    sauced Master of the Pit

    I have been using foil on ribs, paper on brisket......but getting ready to go naked on my next smoke! lol
  5. sonofasmoker

    sonofasmoker Smoke Blower

    The only thing I wrap is ribs (sometimes) and brisket (always). I tried pink paper for the first time this past weekend and am now a CONVERTED BELIEVER! The bark was still there and was super tender. I recommended giving it a shot. 
  6. smokesontuesday

    smokesontuesday Smoking Fanatic

    Make sure the neighbors can't see you. [​IMG]
    Last edited: Apr 21, 2017
  7. lancep

    lancep Master of the Pit

    I'm too shy to smoke naked but I might have try dressing up in some pretty pink paper sometime...
  8. meatbone

    meatbone Newbie

    What's the difference between peach butcher paper and peach steak paper? Can both be used to wrap brisket?
  9. smokesontuesday

    smokesontuesday Smoking Fanatic

    Do what you makes you happy. Just don't run from the police when they show up.
  10. lancep

    lancep Master of the Pit

    Nah man, I'll just slice em some brisket and they'll leave me alone...
  11. smokeymose

    smokeymose Master of the Pit

    I've been using the pink paper for brisket and like it, but that's it. Foil for anything you want to add juice to.
  12. stickyfingers

    stickyfingers Smoking Fanatic

    Why not use BP on the Butts? I've never done it.... just curious. I never hear BP mentioned with Butts.
  13. smokeymose

    smokeymose Master of the Pit

    I suppose you could, as long as you don't want to add any juice....
  14. heavyd4561

    heavyd4561 Fire Starter

    I find I get a better bark with pink butcher paper on the brisket.
  15. lancep

    lancep Master of the Pit

    I've really been wanting to try the paper in place of foil. I don't put liquid in anything I wrap.
  16. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I tried white butcher paper. but unfortunately I bought the kind that has wax or plastic on one side. I don't think that was what was intended in the technique. 
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I think you had some freezer paper ? 
  18. sonofasmoker

    sonofasmoker Smoke Blower

    I usually dont wrap my butts. That being said, there is no reason why you couldn't use BP on butts. 
  19. 3montes

    3montes Master of the Pit OTBS Member

    I always add juice to butts. Well not juice really but a couple of ounces of dark beer. I pan my butts at 165-170 when all the fat really starts to break down. When I hear all the sizzling and splatter going on in the smoker. Pan them and add 6 ounces or so of dark beer or sometimes I use a hard apple cider to the bottom of the pan. I put it back in the smoker with no foil as I want the bark to keep forming. Let it get to 205 or so and pull off the smoker. Now all the fat juices have combined with the beer. That butt is sitting in a lot of juicy goodness. Now I cover with foil and let sit in the cambro overnight. I pull it in the same pan it's setting in the next day. That pork butt reabsorbs every bit of juice in the bottom of that pan by the time I'm done pulling.
  20. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I have a roll of pink butcher paper (1500') in my garage.. only use it on brisket.. love the texture of the bark.. but for everything else.. foil. And save the au jui

Share This Page