First, the only difference between red and white butcher paper is that the white is bleached and the red is dyed...I believe.
Second: To secure the paper, make an X out of 2 sheets. Place the brisket or what ever you're wrapping right in the middle of it where they overlap. Fold one end of the piece it's sitting on over the meat and tck the end under it. Repeat the process with the other end of the X and then repeat the process with the remaining piece of paper. Then, set the meat back on the grate, tucked paper side down and let gravity and the weight of the meat hold it in place.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB