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 Texas style BBQ
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- Don't be fooled by imitations, this is 100% FDA Approved CounterKraft™ Pink Butcher Paper
- The ORIGINAL Pink/Peach meat smoking paper is also great for Storing, cooking, serving, wrapping and smoking meats
- Comes in a durable carry tube that will protect your roll throughout it's entire life.
- This is Unbleached, Unwaxed, Uncoated Durable Pink Butcher paper proven to provide superior holdout.
- This is food safe Pink Butcher Paper. Standard basis weight is 40#.
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CounterKraft™ Pink Butcher Paper, also known as peach butcher paper or BBQ paper, is made to the same exact standards as the CounterKraft™ White Butcher Paper. The pink color enhances the appearance of sandwiches, fresh meats, poultry and fish. Pink Butcher paper is most often used in the BBQ scene as a basket/tray liner as well as carry-out wrap for sandwiches and meat. It is also widely used in cooking, and has been a hot item in culinary competitions by chefs and at-home chefs on Food Network shows, as an innovative way to smoke meat or for BBQ style cooking. Pink butcher paper has been featured in many culinary blogs, magazines and websites as a way to cook and smoke meat and for En papillote, a method of cooking in which food is put into a folded pouch and then baked.
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I would smoke a brisket from 5pm to 11pm and then bring the brisket in while I slept. I'd put it in the oven overnight at 185-200 and put it back on the smoker at 7am the next morning.
The challenging part was not to lose the bark I started and also not to wrap it in foil and just "boil" the meat overnight. Since I found this trick and paper, my briskets cook in the oven overnight and then back on the grill in the morning. I leave them unwrapped for a few hours and then wrap again in this paper to finish and the bark is amazing. See the pics.
Love this stuff. Used it on pork shoulder too with no complaints. Highly recommend vs foil to protect from drying out.
Why pink butcher paper? Regular butcher paper (white) has a semi-waxy coating on one side, and you don't want that on your grill or on your food. Why not foil? The so-called "Texas Crutch" is an effective tool for some BBQ, but with anything you smoke that requires a wrap of more than an hour imitates a braising effect. Braising is when you slow cook a protein in a liquid to help it retain moisture. While this may be good for ribs, it will make your brisket soggy and destroy that beautiful bark that you worked hard to develop on your BBQ.
The pink butcher paper will help your brisket not dry out by helping it retain moisture, but it won't let the juices from your meet pool together like foil to where your exterior coating becomes soft which happens when you braise meat. Because it is paper, it still allows some interaction with the atmosphere inside your smoker (smoke, moisture, heat). It also avoids the mistake, which I have made, of what happens when you use foil and your meat shoots through the infamous "stall" making your finish time to hit that magic mark of 203 degrees in your beef is unpredictable.
Be warned-if you start with an inferior piece of meat, you don't keep a clean smoke with good wood, your cooking chamber is not humid, and your cooking temperature is all over the place, this product will not save your BBQ. However, if you don't do the above, and you are wondering how you take your BBQ to the next level, this product does more than advertised.
You can't find this product at your local hardware store or restaurant supply store. The thicker bond brown paper that is at your hardware store is not the same product (I found that when my paper from Loewe's ripped open and juice spilled inside my Traeger).