Originally Posted by daedalus
I am a little confused...why is butcher paper supposed to be better? What will it do that foil wont?
Okay, I am not saying butcher paper is better, just different.
There are several reasons some use paper.
Paper can be both a wrapping for the brisket to rest, smoke when its stalled to quicken the pace (like foil) but you don't have to worry about mushing up your well defined bark as much. There should be no liquids used.... the brisket has enough in it at stall. Plus anyone cooking the brisket at its zenith of tenderness and that is concerned with OVERCOOKING might prefer paper over foil. I am not saying foil will overcook... thats more up to the cook, but you have to fret about it less because there's less of a seal.
Paper is better to wrap in to rest and cool because there is no reaction to the meat (like when the meat eats through the foil, which can leaches aluminum into the brisket then into the body, which can cause Alzheimers)
I used paper sacks because I had 300 at one time. great until you try and retrieve one and it falls through. Butcher paper won't do that as much.
Foil can leach aluminum into the brisket then into the body, which can cause Alzheimers.
I also like it because I can grab one without pads or gloves.
Whereas foil can leach aluminum into the brisket then into the body, which can cause Alzheimers
Butcher paper also is a great serving platform. So if you have it around (ITS WAY CHEAPER) it works out well.
Basically it steams less but still confines the heat in the paper (depending on how tight you wrap it [wrap once with folds up, then again with folds down and the meat resting on it to close it]. You can even fold it a bit like foil. Only thing is foil can leach aluminum into the brisket then into the body, which can cause Alzheimers.