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Pooky
11-22-2013, 05:48 AM
I was thinking of trying my first Butcher Paper wrapped Brisket in the next few days - Does the paper help push it through the stall in the same way as foil does?

sliding_billy
11-22-2013, 06:24 AM
It helps but does not speed through as fast as foiling does. The advantage is it permits some breathing which allows a continued smoke penetration and avoids braising the meat. The bark texture is better after a paper wrap IMO.

dwfisk
11-22-2013, 07:53 AM
^Yep, exactly my experience in my RF offset stickburner.

SmittyJonz
11-22-2013, 09:26 AM
300* helps push thru Stall ........:mrgreen:

Wampus
11-22-2013, 11:08 AM
YES....it will help with the stall, but as said above, it is slightly different than foil.


I still use both, depending on what I'm going after.

Bludawg
11-22-2013, 11:49 AM
I wrap my Briskets after 4 hrs in a single layer. In less than 2 hrs they are DONE! So yes it does. The advantage is BP is porous so it breaths allowing steam to escape but keep a moist heat on the surface and the smoky goodness in.

landarc
11-22-2013, 11:53 AM
I use butcher paper to control the color and bit, that way I can go with a higher temperature, which allows me to control the stall somewhat. I also go without butcher paper, and there is only a small difference in terms of the stall.