I've never used butcher paper and have only used foil on 3-2-1 pork ribs, but I've been a bit intrigued with it since watching an Aaron Franklin YouTube video or three. So, when Amazon had the 18" roll on sale a few weeks back, I bought a roll to experiment and learn with.
Typically I do more pork butts than anything else. I will hit a streak when I can get decent brisket at a reasonable price, and do several in a row but smoke a lot more pork. I do ribs occasionally and chickens, too, although I tend to grill chooks rather than smoke them. I find my Brazos puts too much smoke on poultry (I use oak and a little pecan); so I grill it over charcoal with chunks of hardwood added for a little flavor.
I've done a little searching and reading, but thought I'd throw the question out to you experts.
What smokes do you butcher paper for? Why? When do you wrap? Do you use it for pork butts/picnics? Ribs? What else?
Cheers!
Typically I do more pork butts than anything else. I will hit a streak when I can get decent brisket at a reasonable price, and do several in a row but smoke a lot more pork. I do ribs occasionally and chickens, too, although I tend to grill chooks rather than smoke them. I find my Brazos puts too much smoke on poultry (I use oak and a little pecan); so I grill it over charcoal with chunks of hardwood added for a little flavor.
I've done a little searching and reading, but thought I'd throw the question out to you experts.
What smokes do you butcher paper for? Why? When do you wrap? Do you use it for pork butts/picnics? Ribs? What else?
Cheers!