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Unread 12-29-2012, 09:28 PM   #31
On the road to being a farker

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Join Date: 10-29-09
Location: Arlington, VA
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Originally Posted by okie smoker View Post
OK, next question...where do you usually buy butcher paper.
My local hardware store has two kinds, white and colored. I think colored is
traditional, I've only used the white.

I wrap the meat like I would a sandwich, turning the meat 90 degrees after the first wrap so it doesn't leak any juices.
Old Blue BBQ

Lang 60 Deluxe
22.5" WSM (x3), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod
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