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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-22-2013, 06:38 AM   #1
StunnedMonkey
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Default Pork butts in butcher paper?

I've seen a lot of discussion about wrapping brisket in butcher paper as opposed to foil, but I don't recall anyone talking about butcher paper on a butt. I recently obtained a roll of paper and will do a brisket and butts this weekend and will try the brisket in paper instead of foil. Any reason I shouldn't do the butts in the paper as well?
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Old 08-22-2013, 06:42 AM   #2
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I wrap butts with butcher paper once, and if, the bark gets to the color I like. I then rewrap in BP to rest them in a cooler for a min of 2 hours. Works better than foil in my opinion.
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Old 08-22-2013, 10:32 AM   #3
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Quote:
Originally Posted by StunnedMonkey View Post
I've seen a lot of discussion about wrapping brisket in butcher paper as opposed to foil, but I don't recall anyone talking about butcher paper on a butt. I recently obtained a roll of paper and will do a brisket and butts this weekend and will try the brisket in paper instead of foil. Any reason I shouldn't do the butts in the paper as well?
I did the a butt in the butcher paper this weekend on my new assassin smoker. I wrapped it in three sheets after it hit around 165 and the color I wanted, opened it up at 195 and it had a lot of juices in the sheet. Do it, it works great and no mushy bark.
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Old 08-22-2013, 11:17 AM   #4
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I did it for the first time this weekend. After two hours in the BP, the bark got a little mushy, so I pulled it out for the last hour and it was beautiful. There was so much moisture in the paper that it kept the whole thing moist. Whether it was attributable to the BP or not, it was the moistest pork I've had yet.
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Old 08-22-2013, 11:37 AM   #5
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I've done it and liked the results. Bark turns out better than wrapping in foil I think, for the same reasons people wrap briskets in paper.

Here's how one looked after holding and unwrapping:

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Old 08-22-2013, 12:12 PM   #6
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Thanks for the feedback guys. I figured the benefits would be the same as they are for brisket, but I'd never heard anyone talk about pork+BP. I thought maybe everyone knew something that I didn't. I'll give it a go this weekend.
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Old 08-22-2013, 02:36 PM   #7
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Does cooking time speed up with the butchers paper as it does with foil?
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Old 08-22-2013, 02:57 PM   #8
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Does cooking time speed up with the butchers paper as it does with foil?
Yes.
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Old 08-22-2013, 03:00 PM   #9
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Yes.

Yes, but not as fast since there is less steaming in my experience. It also depends on the number of layers of BP.
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Old 08-22-2013, 03:02 PM   #10
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Yes, but not as fast since there is less steaming in my experience. It also depends on the number of layers of BP.
True, but there is just as much juice in my butt wrapped in 3 sheets as was my foil.
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Old 08-22-2013, 03:08 PM   #11
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What is a good source for butcher's paper? Is there a preferred brand?
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Old 08-22-2013, 03:21 PM   #12
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What is a good source for butcher's paper? Is there a preferred brand?
Sam's....Amazon.com....
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Old 08-22-2013, 03:21 PM   #13
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Virginia, reading my mind. What is a good source of BP? I don't have a RD card, so that won't work for me. I do have Costco and Sam's memberships - do they have it there? Anybody know?
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Old 08-22-2013, 03:24 PM   #14
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Sam's....Amazon.com....
Five closest Sam's Club shows "out of stock"?

That's no good - may stop by anyway and ask 'em about the BP.
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Old 08-22-2013, 03:24 PM   #15
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I just bought mine at Amazon. 765 ft of 30 inch wide brown paper. 40# weight. It was listed as USDA/FDA approved for food.

I think most suggest the Red or Pink paper since that's what Franklin's apparently uses, but I just wanted the free Prime 2-day shipping from Amazon. Didn't want to risk not getting it by Friday.
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