Butchers Paper

[Bludawg]

Paper is porous foil aint. Foil will braise your meat bp shields it. If you like a roast beefy flavor and mushy bark your a foil guy.If you like firm bark and great bbq flavor your a paper guy. Braising anit BBQ!

[JohnHB]

There are a numb of factors resulting from the question posed. Paper does get charred below its ignition or flash point which may mean it crumbles & become ineffective and give an off taste.
Just to settle the ignition & flash points I provide:

Ignition temperature (also autoignition temperature) – The lowest temperature at which a material, when heated in air, will spontaneously ignite from the heat of oxidation in the absence of any other source of ignition energy.

Flash point – The lowest temperature at which flammable gas given off from a material heated in air is ignited with external ignition energy when the density of the evolved flammable gas has reached the combustion limit.

The ignition temperature for paper is reported to be 450 oC (842 oF), and the flash point of paper is estimated to be 350 oC (662 oF). The reference for all of this information is the Handbook of Physical and Mechanical Testing of Paper and Paperboard Volume 2; Edited by Richard Mark.

[JohnHB]

Hey in my above response I am not implying not to use paper - it is great but not at too hot a temperature

[thirdeye]

Originally Posted by AustinKnight

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.

Oh, and paper is not just for meats.... (my notes in blue list the time and oven temps mentioned most often when cooking in paper... starting hot then ramping down the oven for the average times listed in the charts)

Originally Posted by Bludawg

Paper is porous foil aint. Foil will braise your meat bp shields it. If you like a roast beefy flavor and mushy bark your a foil guy.If you like firm bark and great bbq flavor your a paper guy. Braising anit BBQ!

Originally Posted by JD McGee

I like the idea of butcher paper...but all the good stuff leaks out...:D

Sent from my DROID3 using Tapatalk 2

You can do sort of a hybrid cook with some foil on the bottom of the paper pouch, or even a foil pan wrapped in paper. If the fat cap is down, the bark on top will still be better preserved than if you were wrapping entirely in foil.....

[Bludawg]

I have one as high as 350 in Butcher paper without issue. But I like to stay about 300.

[AustinKnight]

Originally Posted by thirdeye

Oh, and paper is not just for meats.... (my notes in blue list the time and oven temps mentioned most often when cooking in paper... starting hot then ramping down the oven for the average times listed in the charts)












You can do sort of a hybrid cook with some foil on the bottom of the paper pouch, or even a foil pan wrapped in paper. If the fat cap is down, the bark on top will still be better preserved than if you were wrapping entirely in foil.....

I know all about that book read it a long time ago, I have it in my google books


I have never burned anything I have wrapped in paper my name aint stretch

[BrewerDJ]

Originally Posted by AustinKnight

I have never burned anything I have wrapped in paper my name aint stretch

Ouch. Or should I say BBUURRRRNNNN.

[CarolinaQue]

Originally Posted by thirdeye

Oh, and paper is not just for meats.... (my notes in blue list the time and oven temps mentioned most often when cooking in paper... starting hot then ramping down the oven for the average times listed in the charts)












You can do sort of a hybrid cook with some foil on the bottom of the paper pouch, or even a foil pan wrapped in paper. If the fat cap is down, the bark on top will still be better preserved than if you were wrapping entirely in foil.....

The temps at the top of the page referenced in blue are in C* and not F*...correct?


In regards to using paper vs. foil, try the paper, I think that you'll like it. I tried BP a few months ago and haven't used foil since. You still get plenty of juice retained in the paper, but I do recommend putting what you're cooking in a foil pan to catch the juice if you want to use them later...just in case the paper breaks open.

[scotts1919]

Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?

http://www.webstaurantstore.com/24-x.../43324PEA.html

http://www.webstaurantstore.com/24-x...ml#review_6909

[CarolinaQue]

Originally Posted by scotts1919

Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?

http://www.webstaurantstore.com/24-x.../43324PEA.html

http://www.webstaurantstore.com/24-x...ml#review_6909

The second link is the one I bought from them, but I don't see why the other one in the first link won't work. It seems to be closer to the more traditional "red" butcher paper. The only thing not to use would be any wax coated paper.

[jdbh]

i have used paper a lot and i actually prefer it, the bark is way better but, you don't get as much juice to use later it soaks in paper.

[AustinKnight]

Originally Posted by scotts1919

Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?

http://www.webstaurantstore.com/24-x.../43324PEA.html

EDIT I don't know about treated paper, what I use is just pink butcher paper ABCO Paper Company same place Franklin who has no first name shops.

[Boshizzle]

Here are some of my experiences with BP.

http://www.bbq-brethren.com/forum/sh...d.php?t=146676

http://www.bbq-brethren.com/forum/sh...d.php?t=146533

http://www.bbq-brethren.com/forum/sh...d.php?t=147283

http://www.bbq-brethren.com/forum/sh...d.php?t=147631