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Unread 01-07-2013, 10:59 AM   #1
BrewerDJ
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Question Butchers Paper

Hello all,

I have seen some mention of wrapping meats, mostly Brisket & Butts with butchers paper instead of foil for the resting or cooking time. Does this do the same thing and it's just what the people use or does this have a different effect upon the texture of the meat? I was thinking about giving it a shot but if they do the same thing...?

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Unread 01-07-2013, 11:15 AM   #2
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good question, ive been wondering as well.

it also seems like some wrap and put back onto the grill; the paper work catch fire?
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Unread 01-07-2013, 11:33 AM   #3
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They do work in a similar manner, with some subtle differences. Foil is a solid material and so will hold the juices better but will not let the meat breathe, and so there is a braising process going on and the meat will cook a bit faster. The paper is slightly porous so less braising will result, as will a longer cook time than when using foil. The paper will not auto-ignite unless unless the temp is above 451°.
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Unread 01-07-2013, 11:39 AM   #4
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Quote:
Originally Posted by Smokin' D View Post
They do work in a similar manner, with some subtle differences. Foil is a solid material and so will hold the juices better but will not let the meat breathe, and so there is a braising process going on and the meat will cook a bit faster. The paper is slightly porous so less braising will result, as will a longer cook time than when using foil. The paper will not auto-ignite unless unless the temp is above 451°.
Your forgot to put "Fahrenheit" near the end of that Ray Bradbury.

Seriously though, thanks for the input. Do you think the paper gives better bark? When it's in the foil the bark seems to get soft/soggy.

Last edited by BrewerDJ; 01-07-2013 at 11:58 AM.. Reason: I can't spell for sh*t.
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Unread 01-07-2013, 11:56 AM   #5
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Yes, the bark ends up less soggy. I've used it numerous times on brisket and I do end up with better bark as opposed to foil or going w/out it.
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Unread 01-07-2013, 12:25 PM   #6
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Quote:
Originally Posted by BrewerDJ View Post
Your forgot to put "Fahrenheit" near the end of that Ray Bradbury.

Seriously though, thanks for the input. Do you think the paper gives better bark? When it's in the foil the bark seems to get soft/soggy.
Great movie but paper will auto combust at 450 °C (842 °F)
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Unread 01-07-2013, 01:19 PM   #7
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I like the idea of butcher paper...but all the good stuff leaks out...:D

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Unread 01-07-2013, 04:20 PM   #8
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I think your meat is less greasy feeling/tasting with butcher paper compared to foil. Also, I think meat can sometimes have a dare I say it, "boiled" appearance and taste in foil compared to butcher's paper. The down side is if you are using some kind of we sauce in with the meat, marinade or BBQ Sauce, honey, etc. That doesn't really work with the paper.
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Unread 01-07-2013, 04:37 PM   #9
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Quote:
Originally Posted by JD McGee View Post
I like the idea of butcher paper...but all the good stuff leaks out...:D

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this and what eggspert wrote is what led me away from the paper and to foil.

but i wonder, just now, what the result would be of panning(to catch juice)and cover with butcher paper.....
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Unread 01-07-2013, 05:12 PM   #10
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Butcher paper has a flash point around 580 degrees fahrenheit. I looked up a MSDS for it. Curiosity got the best of me on this one.
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Unread 01-07-2013, 06:47 PM   #11
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Quote:
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Butcher paper has a flash point around 580 degrees fahrenheit. I looked up a MSDS for it. Curiosity got the best of me on this one.
Anyone that is running their cooker at 580 or 842 °F has other things to worry about than their paper bursting into flames!
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Unread 01-07-2013, 06:56 PM   #12
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Amen Uncle Bud!


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Unread 01-07-2013, 07:06 PM   #13
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Yeah, don't worry about the paper combustion point..... if you catch it on fire, give up cooking and move on. But if you're concerned with better bark texture and consistency, then give it a go! I've used this method with briskets and butts, and find that if you want to keep the juice, wrap it and put it in a pan. You'd be surprised how much liquid you retain though with the paper! Check out the "butcher paper brisket" album on our facebook page: www.facebook.com/bonetobarkbbq
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Unread 01-07-2013, 07:08 PM   #14
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sorry, bad link above. http://www.facebook.com/bonetobarkbbq
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Unread 01-07-2013, 08:47 PM   #15
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I use it for briskets,butts and ribs its personal preference really do you want KCBS bark or traditional bark, if you said yes to traditional then you should give it a shot. People have been using paper bags and such for many years to cook large meats in and it works.
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