I used YRYM HT butcher paper to get my smoked pork butt past the stall. It is easy to handle and I like the option better than foil, even if I do have to truss it together. The final product came out great with the pulled pork practically melting in your mouth. I plan on doing brisket next and expect similar results. I will update this post after that. I use this for smoking meat. The paper is good quality and holds up well to long smoking. It’s perfect for wrapping & finishing meat in. Exactly what I was looking for. Good quality paper. I use the butcher paper for smoking meats in a offset. Highly recommend.
This brown butcher paper held up well during the final cooking stage of my beef brisket. My only comment is to size and cut the paper beforehand so that when it comes time wrap the brisket in the paper, you are not trying to do it on the fly. The size of this paper (18" in width) makes it such that you might want to cut 2 pieces of paper (if you are doing a full brisket) and wrap the brisket cross-wise with the paper (one piece of paper on each end of the brisket, with an overlap of the paper mid-brisket). I initially used the paper length-wise (on a 10 pound brisket), and it just barely covered the sides. I think the lesson here is to use the paper generously (and plan in advance) in order to ensure that you get a good wrap of the entire brisket. In any event, using pink butcher paper to wrap brisket for the final stage of cooking beats using aluminum foil, hands down!
I smoked two brisket flats with this butcher paper and they came out perfect. I do not use butcher paper for meats,etc. I use it to line my Miniature Macaw's bird cage and keeps it from getting dirty from poop and seed waste. It lasts a long time and is cheaper than buying regular bird cage liners from Pet Supply Stores. Came packaged well and worked wonderfully. The initial unwrapping proved problematic and the paper tore at the tape that held it closed despite attention to that possibility. Otherwise it's exactly as expected.
This brown butcher paper is heavy duty and high quality. It really helps with the Texas Crutch and the breathability and absorbtion allows a nice bark to form. I usually double the paper, but I am not sure that is necessary. I much prefer this to heavy duty aluminum foil for brisket. I’ve used this product several time great success. Looks great in the wrapper but haven't had a chance to use it yet. 2 1/2 inches wider than the parchment paper I've been using so should make it a lot easier to wrap up my next brisket. Once my meat reaches about 160° I wrap it with the butcher paper to retain the moistness and put it back in the smoker. If you want a quality meat product use butcher paper in your smoker or any indirect cooking method.
This brown butcher paper held up well during the final cooking stage of my beef brisket. My only comment is to size and cut the paper beforehand so that when it comes time wrap the brisket in the paper, you are not trying to do it on the fly. The size of this paper (18" in width) makes it such that you might want to cut 2 pieces of paper (if you are doing a full brisket) and wrap the brisket cross-wise with the paper (one piece of paper on each end of the brisket, with an overlap of the paper mid-brisket). I initially used the paper length-wise (on a 10 pound brisket), and it just barely covered the sides. I think the lesson here is to use the paper generously (and plan in advance) in order to ensure that you get a good wrap of the entire brisket. In any event, using pink butcher paper to wrap brisket for the final stage of cooking beats using aluminum foil, hands down!
I smoked two brisket flats with this butcher paper and they came out perfect. I do not use butcher paper for meats,etc. I use it to line my Miniature Macaw's bird cage and keeps it from getting dirty from poop and seed waste. It lasts a long time and is cheaper than buying regular bird cage liners from Pet Supply Stores. Came packaged well and worked wonderfully. The initial unwrapping proved problematic and the paper tore at the tape that held it closed despite attention to that possibility. Otherwise it's exactly as expected.
This brown butcher paper is heavy duty and high quality. It really helps with the Texas Crutch and the breathability and absorbtion allows a nice bark to form. I usually double the paper, but I am not sure that is necessary. I much prefer this to heavy duty aluminum foil for brisket. I’ve used this product several time great success. Looks great in the wrapper but haven't had a chance to use it yet. 2 1/2 inches wider than the parchment paper I've been using so should make it a lot easier to wrap up my next brisket. Once my meat reaches about 160° I wrap it with the butcher paper to retain the moistness and put it back in the smoker. If you want a quality meat product use butcher paper in your smoker or any indirect cooking method.
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