I ordered brown butcher paper at the request of my son. The roll is really big so lots of grilling awaits, shipping was fast - no complaints whatsoever. He used it on two different occasions. He prepared a brisket for Father’s Day. His preparation time (all steps) was 13-15 hours. The brisket was the most delicious and tender of any brisket I have ever eaten. He used it again in his preparation of “huge” rack of ribs. Used this paper for smoking some pork shoulder and came out great! It does absorb a lot of the juices but keeps the bark a little more crispy on the meat. Still allows the smoke to penetrate through the paper into the meat.Used this paper for smoking some pork shoulder and came out great! It does absorb a lot of the juices but keeps the bark a little more crispy on the meat. Still allows the smoke to penetrate through the paper into the meat.
As with the brisket, the ribs were the best and most tender of any I have ever eaten. They were perfect. My son gave all the credit to the brown butcher paper! I've used this for smoking on a smoker and also for resting non-smoked meat. Works as advertised.It's also good for using between layers if you're transporting a lot of meat from one location to another. I had to smoke 40 chicken breasts for an event, and I used this paper between them to insulate and protect the 5 layers when I packed it away for transport. Bryco seems like a committed seller that is willing to stand behind their product. Buy with confidence.
I like the butcher paper very well apps to make the smoked meat so moist and juicy I use it on my smoker every time I've even used it on the grill twice. My husband smoked a pork shoulder and a beef brisket, wrapped the meats during the smoke process with brown Butcher Paper. Both meats turned out great. Juicy, beautiful color, and with a smoke ring. Paper held together throughout cook and let brisket breath enough to smoke properly without affecting flavor. This butcher paper helped me deliver the best smoked BBQ brisket I have made yet. It was moist and delicious and the pink butcher paper was the magic ticket. For brisket it’s a lot better to wrap in, instead of aluminum foil. It allows the brisket to breathe and soak up some of the liquid. Won’t soften the bark.
I'd read in a book that this is a better option than wrapping meats in foil as it is porous which allows the meat to breath and for more smoke to get through. I liked that the paper didn't burn or cause a paper taste in the rib tips. I actually found a poor man's rib tip recipe on Facebook and it turned out good.This stuff works! I have never wrapped my brisket in anything other than this (my first brisket was done Super Bowl Week 2018) and since then I've smoked probably close to 20. I'm getting lots of compliments on them, and this is the only thing I use to wrap.
As with the brisket, the ribs were the best and most tender of any I have ever eaten. They were perfect. My son gave all the credit to the brown butcher paper! I've used this for smoking on a smoker and also for resting non-smoked meat. Works as advertised.It's also good for using between layers if you're transporting a lot of meat from one location to another. I had to smoke 40 chicken breasts for an event, and I used this paper between them to insulate and protect the 5 layers when I packed it away for transport. Bryco seems like a committed seller that is willing to stand behind their product. Buy with confidence.
I like the butcher paper very well apps to make the smoked meat so moist and juicy I use it on my smoker every time I've even used it on the grill twice. My husband smoked a pork shoulder and a beef brisket, wrapped the meats during the smoke process with brown Butcher Paper. Both meats turned out great. Juicy, beautiful color, and with a smoke ring. Paper held together throughout cook and let brisket breath enough to smoke properly without affecting flavor. This butcher paper helped me deliver the best smoked BBQ brisket I have made yet. It was moist and delicious and the pink butcher paper was the magic ticket. For brisket it’s a lot better to wrap in, instead of aluminum foil. It allows the brisket to breathe and soak up some of the liquid. Won’t soften the bark.
I'd read in a book that this is a better option than wrapping meats in foil as it is porous which allows the meat to breath and for more smoke to get through. I liked that the paper didn't burn or cause a paper taste in the rib tips. I actually found a poor man's rib tip recipe on Facebook and it turned out good.This stuff works! I have never wrapped my brisket in anything other than this (my first brisket was done Super Bowl Week 2018) and since then I've smoked probably close to 20. I'm getting lots of compliments on them, and this is the only thing I use to wrap.
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