Butcher Paper v. Foil

jasonjax · 09-22-2012, 11:43 AM

This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).

jptx · 09-22-2012, 12:01 PM

Quote:

Originally Posted by jasonjax

This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).

I'm putting one on this afternoon and will wrap in parchment paper. Can't wait to try and make it jiggle!

CarolinaQue · 09-22-2012, 12:42 PM

Quote:

Originally Posted by jasonjax

This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.

How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).

After having done both methods, I'll say that I much prefer the results with butcher paper. In my opinion, it produced a better result as far as tenderness and texture. It definately didn't have the texture of some thing that was braised like what you get with foil as far as a soft outer bark. The bark on the paper wrapped brisket was still firm but not soft.

I'm so convinced by the outcome difference that I bought a 24" X 1,000 ft roll of it. Hopefully our son can use some for preschool because I don't see going through all of that any time soon!!!

Smokin' D · 09-22-2012, 12:57 PM

I've done it all three ways and the best tasting brisket was a naked cook. No foil, no paper. I do prefer the texture with the paper over the foil though. Gotten jiggly all ways too.

smokesalad · 09-22-2012, 12:58 PM

Thats my plan. Probably parchment. Shooting for the jiggle.

caseydog · 09-22-2012, 01:03 PM

Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD

kev2lz · 09-22-2012, 01:10 PM

I bought a 1000 ft roll of it. I'm very pleased with the results.

I use it in my smoker and it works great!

CarolinaQue · 09-22-2012, 01:19 PM

Quote:

Originally Posted by caseydog

Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD

Yes it can, as long as it isn't directly exposed to the heat source. Butcher paper has a flash point (spontaneous cumbustion basically) in the 450* range. And yes, Aaron Franklin wraps his mid way into the cook from what I've read and seen in interviews. And you are correct, butcher and parchment are 2 different things. I believe the recommended temp for parchment is 420* or below. I think that it's lower because of the silicone used in it melts about that temp. I believe that parchment is used in cooking primarily for it's nonstick ability though.

jasonjax · 09-22-2012, 01:23 PM

Quote:

Originally Posted by caseydog

Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.

Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for.

Can butcher paper be used IN the smoker?

CD

Didn't a LEARN N' DED feller like you read Fahrenheit 451in school?

jasonjax · 09-22-2012, 01:24 PM

Where are you guys picking up these 1,000 ft. rolls?

caseydog · 09-22-2012, 01:26 PM

Quote:

Originally Posted by jasonjax

Didn't a LEARN N' DED feller like you read Fahrenheit 451in school?

It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD

Fo Sizzle My Nizzle · 09-22-2012, 01:34 PM

Does a jiggly brisket taste better?

JS-TX · 09-22-2012, 01:45 PM

Quote:

Originally Posted by caseydog

It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD

Get the uncoated stuff.

I got a Meyer's natural angus brisket on now. I just wrapped in BP about 30 minutes ago. Not great at taking pics but will try to remember.

CarolinaQue · 09-22-2012, 01:59 PM

Quote:

Originally Posted by caseydog

It isn't the paper I was concerned about, it is the coating on the side that touches the meat.

CD

Food grade paper has no coating. You have to make sure it's FDA and USDA approved.

CarolinaQue · 09-22-2012, 02:01 PM

Quote:

Originally Posted by jasonjax

Where are you guys picking up these 1,000 ft. rolls?

www.pospaper.com

www.amazon.com

www.webstaurant.com

Just type butcher paper in the search engine and you'll get all kinds of choices.

09-22-2012, 11:43 AM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Butcher Paper v. Foil This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up. How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me).

09-22-2012, 12:58 PM	#5
smokesalad Knows what a fatty is. Join Date: 05-30-12 Location: Aiken,S.C.	Thats my plan. Probably parchment. Shooting for the jiggle. __________________ Ducane. Chargriller Kamado.

09-22-2012, 01:10 PM	#7
kev2lz Knows what a fatty is. Join Date: 08-02-12 Location: Wylie, TX	I bought a 1000 ft roll of it. I'm very pleased with the results. I use it in my smoker and it works great! __________________ Southwest Smokers Outdoor Oven\|Weber 22.5" Performer\|Genesis

09-22-2012, 01:34 PM	#12
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Does a jiggly brisket taste better? __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

09-22-2012, 12:57 PM	#4
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	I've done it all three ways and the best tasting brisket was a naked cook. No foil, no paper. I do prefer the texture with the paper over the foil though. Gotten jiggly all ways too.

09-22-2012, 01:03 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things. Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for. Can butcher paper be used IN the smoker? CD

09-22-2012, 01:24 PM	#10
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Where are you guys picking up these 1,000 ft. rolls?