Pink/Peach Butcher Paper Roll (18" x 150') in Durable Carry Tube & eBook | FDA Approved, Made in USA | Unbleached Unwaxed BBQ Smoking & Meat Wrapping Paper

After recently purchasing "Project Smoke" cookbook by Steven Raichlen on Amazon I attempted my first ever brisket. He stated butcher paper was needed to achieve the perfect brisket and I'm glad I listened. This arrived almost overnight, was well priced and high quality...perfect for what I was using it for. The butcher paper absorbed much of the fat while brisket was in its 2 hr. resting state, while allowing air to escape, thus avoiding the "pot roast" effect that aluminum foil imparts. The bark was presentation quality! I'll continue to use this particular brand of paper and this seller as well. Thanks!

Bought this Butcher Paper to try the methods suggested by many to wrap Brisket while Smoking, like what "Franklin Barbecue" in Austin TX does for their Briskets.Prepare the Brisket by lightly trimming a full Brisket (no flats) using a simple Salt and Pepper Rub, lots more Pepper than Salt.Use Wireless Remote Thermometers, one for grill, one in the meat.Smoke keeping grill at ~235 deg, keep loading smokewood every two hours or so.Once it reached "The Stall" at ~170 deg or about 10 hours, pull and wrap the Brisket.Used about 5 feet per Brisket, laid lengthwise on paper about 1/2 brisket from one end, pulled the short end over, grabbed that end and folder over one more time, pulled the sides in over the Brisket, then folded over again and tucked under.Put the upside (I cook fat up) back on the smoker same position as before.I kept applying smokewood, some said it still penetrates, so why not.Pull when meat reaches 205 deg, let rest for 30 min to 1 hour.The Brisket was some of the best we have ever made, good bark, good smoke, much more juicy than non-wrapped, easy to pull, slices would not stay together holding one end of thick pieces. Saved 1/3 flat end for later.This is a great product to help reach a new level of Brisket.

I am obsessed with smoking brisket perfectly and this paper has made a dramatic difference in the quality of my finished product. It is unwaxed, comes in a protective tube and is easy to use and store. I wrap my brisket in the smoker once it reaches an internal temperature of 160F. Once the brisket is done (198-202F internal), I keep it wrapped in the paper, wrap it in bathroom towels and place it in a cooler for at least an hour. The butcher paper keeps my briskets moist and flavorful. I would never use anything else to wrap them. A must have!

I have a Weber smoker and love it , but. I have always wrapped my meats in aluminum at about the halfway point to get the meat juicy and tender, and not too smoky. I read an article online about pink butcher paper and thought I would give it a try. This paper has changed the way I smoke pork shoulder, brisket, and even ribs. This paper keeps the meat safe from too much smoke and does baste the meat like foil. I can promise you this, if you try the pink butcher paper you will never go away from it.

Superbowl Victory! I have eliminated aluminum from any cooking I do to avoid any potential unhealthy consequences for leached metals, and after watching an Aaron Franklin show on PBS decided to give butcher paper a try for my Superbowl party meal (along with different temperature/time parameters on my smoke). The results were fantastic. I finally made a perfect brisket I was really proud of, and all the other mouths agreed. The bark was crisp and delicious, the meat was pull apart in your hands tender and very moist. This paper is now a permanent part of my brisket smoking routine. I also love the packaging as it is perfect for storage, keeping the paper clean and undamaged between uses. It worked great for my baby back ribs as well!

If I could I'd leave ten stars I would have. I had been using Turkey browning bags when I wrapped briskets on the last part of cooking. The Browning bags accumulated to much of the juices and made the Bark to soggy if not entirely washed it off. I tried this Pink/Peach butcher Paper on my last smoked Brisket. It turned out to be the best one yet not only did the bark stay firm the meat wasn't all greasy from sitting in the juices from the turkey browning bags. It didn't take long to convince me this is the way to go. I am more then happy with the results using this P/P Butcher Paper. I adviced my family and friends how good a job it does. I will be ordering the 24 in wide roll next time.

UPDATE: Okay, defrosted a piece of fish wrapped in this butcher paper and it was as fresh as the day I wrapped it. Works GREAT!Okay, I ordered this a while ago and was waiting to use all my tin foil before I tried the butcher paper. I wrapped fish in tight plastic and then in the butcher paper. This paper is great. It is heavy but easily cut by sliding open scissors along the paper. Was able to get a tight wrap. In about a week I will remove a piece of frozen fish and check it for freezer burn. But honestly that outcome would not affect the quality of the paper, which is great. Shipped in a tube for easy storage. Loved that since I was wondering how I would store it.

Don't you just love it when you order something and it exceeds your expectations? Well this one does. Not only is the quality of the product as described but the packaging is fantastic. I would highly recommend the company and the product. I use the paper for wrapping and shipping non food products and it works extremely well. BRAVO!