Originally Posted by HeSmellsLikeSmoke
Freezer paper that butchers use has a 5 mil polyurethane coating on one side. To my way of thinking, this will negate the advantages of the more porous butcher paper be it red or white. Just as well use foil.
Hell I don't know. Worked pretty good for me with a HnF brisket. I've seen "red" butcher paper all over the Internet but never in store.