Do's and Don'ts with Butcher Paper

[W.I.T.W.A.G?]

I use it on Ribs and Brisket because I noticed better bark. I did not notice much of a difference with pork, not sure why:shock:
I think it is a bit harder to use because the paper doesnt sit nice like tinfoil and you have to fold it under to hold it in place, but I think the bark difference is worth the extra trouble.

 

[angryelfFan]

Only brisket and only when cooking hot and fast. Wrap after 4 hours.

This and don't get the one that is treated on one side to wrap raw meat in.

 

[thirdeye]

Here are those paper bag cookbook photos I mentioned.

 

[lastmajordude]

I just LOVE butcher paper. That being said I still wrap a lot in foil (not brisket), I Love BP....plus just tear off a big sheet and use it for prep area.....when through wrap up and throw in garbage.....lots of uses...plus wrapping in bp ...just something about seeing all that grease in the paper when through makes me HUNGRY!!!!!!!!

 

[NY Pork Junkie]

Here are those paper bag cookbook photos I mentioned.

Awesome book! I just downloaded it. The biscuit recipe is one that I may try soon. I love grilling, but smoke isn't the right flavor for everything (biscuits & desert courses for example). It hadn't occurred that I be could cooking far more on my grill by using butcher paper to minimize the smoke flavor.

 

[cueball21]

Couple of great posts, ThirdEye!

Thank you!