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Unread 02-01-2013, 12:43 PM   #7
is one Smokin' Farker
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Join Date: 10-24-11
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Originally Posted by HeSmellsLikeSmoke View Post
Interesting comment.

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.
My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.
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