Originally Posted by This is not your pork!
Now I can't await the weekend to arrive, the Q is scheduled for Sunday. The only missing part is the parchment, which I will not be able to get here, so either I can find some kind of butcher's paper, or I'll have to stick to aluminum foil instead.
If you have to use foil, your times and texture will change a bit. But if you can find butcher paper, that would be my first choice. A local butcher or meat market should be willing to give you a few good sized pieces in exchange for some of the left over results I would imagine.
But one thing I really liked about using the paper versus the foil is that it seemed to give the benefit of foil, with out making the bark of the meat soft while keeping it tender.
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