Originally Posted by landarc
I am using white, a big tip, get wide paper, mine was too small, and is a pain to use.
Agreed. I have an 18" wide roll. When wrapping briskets or larger cuts I have to overlap 2 pieces in order to get a wider wrap. I've also achieved "wrappage" with just the 18" wide paper by wrapping diagonally. I start at one corner and roll to the opposite corner, folding the sides over in the middle of the "roll up". This does cover all the meat, but you end up having to use more paper and end up with double and even triple coverage, which may or may not matter, but it makes it a real PIA to unwrap without it getting messy.
Restaurant Depot sells 24", 30" and 36" wide rolls. I think I'm gonna get a roll of either 24 or 30.