Pink Butcher Paper Roll - 24" x 175 ' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet Kraft

Fills the need to wrap pork shoulders and brisket...good quality do not rip when wet

Nice size roll, cut to size. Durable paper made in USA. Used it in final cook for Brisket, worked excellent. I also use this paper when pre-rubbing meats for weekend cook. Wet ribs or tri-tip, coat with rubs, then wrap single layer of paper. Then single wrap of plastic wrap. Into fridge for 2 days to ferment rub into meat. Cooking day: Place on large metal cookie tray, unwrap plastic, then unfold butcher paper. One more layer of rub as smoker is pre-heating. Makes placing meat on smoker clean and easy. Then crumble up paper inside plastic shrink wrap and into trash. Works great for intended use. Roll goes a long way and I like the cut to size. Unroll required amount and cut across with sharp knife or scissors. No wasted paper. Been smoking tri-tips lately on Traeger. 5hrs low heat smoke to 120 degrees, squirting with apple--cherry-pineapple juice every hour. Thinking about finishing like a Brisket with wrap on Tri-Tip for last 2 hours on higher heat to see if it also gets a bark. Usually does without wrap but going to try it out.

This paper is great because it’s wider than other rolls I’ve seen so it makes wrapping a brisket or any other large cut of meet very easy. It does a great job of protecting the meat while keeping the bark nice and firm; as well as letting the meat continue to cook w/o getting “steamed” like it gets with foil. 2 refs for improvement: 1) don’t put the sticker directly on the paper - I had to waste about 18” because I couldn’t get it off (or use a ez-peel sticker), and 2) include a storage tube. I would pay extra for it.

Best brisket to date using this paper!

This was the first time I used butcher paper to wrap my brisket. It definitely helped elevate my brisket game. Delivery was quick and in perfect shape. I used three sheets to wrap the brisket. Outer layer burnt to a crisp (as expected) but stayed in tact. Middle layer was good and inner layer was sopping with brisket grease but held well. Will definitely make it a part of my cooking technique. Brisket was moist, just the right balance of smoke, and cooked to desired temp.