Dammit. I have NO clue where to find Butcher paper. This is labeled butcher paper. When I go to the butcher, this seems to be what I get.. a glossy side and a paper side. So, the chucks and brisket are on the smoker and the chucks are at 160. Do I go ahead and use this paper or do I use the parchment paper I bought or just go with foil?
GOSM Wide Body
UDS and another on the way