Originally Posted by kds9547
I"ve been working in a paper mill for the last 21 years. If you could see the machines paper is made on and knew all the additives and fillers that go in paper, you probably wouldnt use it to cook your brisket in.
Is there a problem with butcher paper or parchment? They are the only types of paper that I know of that are designed to come into contact with food.
IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,