jsmorrow2s
Full Fledged Farker
is white butcher paper good to use? also, it has a waxy coat on one side of it. would you wrap that side towards the brisket or away from it?
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
butcher paper briskts
- Thread starter jsmorrow2s
- Start date
Thatgrimguy
is Blowin Smoke!
Paper with wax is a no go. You want the plain paper, white or pink.
jsmorrow2s
Full Fledged Farker
is this what you are talking about? it does not say if it has wax or not
[ame="http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_1?ie=UTF8&qid=1446591913&sr=8-1&keywords=butcher+paper#descriptionAndDetails"]Amazon.com: Pink/Peach Butcher Paper Roll 18" X 150' in Durable Carry Tube: Industrial & Scientific@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51pmHkIE13L.@@AMEPARAM@@51pmHkIE13L[/ame]
[ame="http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_1?ie=UTF8&qid=1446591913&sr=8-1&keywords=butcher+paper#descriptionAndDetails"]Amazon.com: Pink/Peach Butcher Paper Roll 18" X 150' in Durable Carry Tube: Industrial & Scientific@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51pmHkIE13L.@@AMEPARAM@@51pmHkIE13L[/ame]
Thatgrimguy
is Blowin Smoke!
Yep, that will work perfect. You may be able to find a larger roll for less in white at your local sams club.
jsmorrow2s
Full Fledged Farker
its ordered!
VoodoChild
is one Smokin' Farker
This is what I use As Well :thumb:
jwtseng
is one Smokin' Farker
24" x 700 feet for $18.99
The shipping was almost the same price as the roll itself, but still a better value than the 150' roll at Amazon (notice 18" wide vs. 24" too)
The shipping was almost the same price as the roll itself, but still a better value than the 150' roll at Amazon (notice 18" wide vs. 24" too)
Ol'Joe
is one Smokin' Farker
Just ordered my butcher paper today also, been reading about using it but always put it off. Gonna do a 12lb brisket this weekend and try to wrap in double parchment paper till the real stuff gets here, that parchment paper should act about the same way.......I hope..
cr0mster
Got rid of the matchlight.
I just wrapped my brisket in butcher paper 5 minutes ago. Figured I would give this method a shot and see how the bark comes out.
robert-r
is Blowin Smoke!
I've wrapped brisket in parchment paper. It's more like aluminum foil.
You will have lots of drippings in it.
IamMadMan
somebody shut me the fark up.
The best advice I can give is buy a roll of uncoated butcher paper, doesn't matter what color and use it in place of foil, see how you like it.
Foil will trap the moisture (steam) and will cause a braising effect on your meat. The trapped moisture (steam) also produces a soft, soggy, and sometimes mushy bark.
Butcher paper will allow the meat to breath while it speeds up cooking time and Keeps the nice firm bark you desire.
Some butcher papers are treated with a coating, some think it is merely a wax coating. The coating may not be wax, but could more likely be a thin polyethylene coating. Either way, wax or plastic coated papers are not really suited for cooking food in them. They are designed to seal the meat in a manner to prevent loss of moisture for short term storage and/or freezing. You do not want to use coated paper, not just because the coating could cook into the surface of the meat, but coated papers will trap the steam the same as foil. So if your only choice is coated paper, stay with foil because they will cook in the same manner.
The preferred butcher paper has no coating of any type and is thicker, denser, and heavier in weight. Uncoated butcher paper will allow the meat to breath while it speeds up cooking time and keeps that bark nice and firm.
Some people will tell you to get paper from Home Depot that they cover new floors and counter tops to prevent marring and damage, but some of these papers are treated with rosin. Rosin is made from distilled turpentine and also contains abietic acid and other hydrocarbons. Others will also recommend the use of kraft paper or even the use of paper bags. The issue here is that because of production standards/processes these papers are not rated safe for direct contact with food.
Many will tell you that these are ok to use because they have used them years, they don't get sick when using them, they haven't grown a third eye, and all is well. In the same sense, some people will pick dropped food up off the ground and claim the 3-5 second rule and eat it, while others are more comfortable letting the dog have it or just throwing it away.
The bottom line is: you will be the one using the paper and only you can choose your level of comfort in using these different papers. If you are comfortable using paper bags or kraft paper, then you are free to use it as you want.
Yes, uncoated butcher paper is rated safe for direct contact with food, and yes it is safe to cook in the paper in a hot smoker. Paper unless modified by other chemicals doesn't burn by itself until about 450 degrees Fahrenheit. As long as the paper isn't exposed directly to the flame, hot charcoal, hot embers, the paper should be fine in a smoker under 380 degrees.
In the end, paper and foil are just tools that can be used for the cook to achieve the product he/she is comfortable serving to others. Don't do something because others do it, but rather because the end result is what you desire.
Foil will trap the moisture (steam) and will cause a braising effect on your meat. The trapped moisture (steam) also produces a soft, soggy, and sometimes mushy bark.
Butcher paper will allow the meat to breath while it speeds up cooking time and Keeps the nice firm bark you desire.
Some butcher papers are treated with a coating, some think it is merely a wax coating. The coating may not be wax, but could more likely be a thin polyethylene coating. Either way, wax or plastic coated papers are not really suited for cooking food in them. They are designed to seal the meat in a manner to prevent loss of moisture for short term storage and/or freezing. You do not want to use coated paper, not just because the coating could cook into the surface of the meat, but coated papers will trap the steam the same as foil. So if your only choice is coated paper, stay with foil because they will cook in the same manner.
The preferred butcher paper has no coating of any type and is thicker, denser, and heavier in weight. Uncoated butcher paper will allow the meat to breath while it speeds up cooking time and keeps that bark nice and firm.
Some people will tell you to get paper from Home Depot that they cover new floors and counter tops to prevent marring and damage, but some of these papers are treated with rosin. Rosin is made from distilled turpentine and also contains abietic acid and other hydrocarbons. Others will also recommend the use of kraft paper or even the use of paper bags. The issue here is that because of production standards/processes these papers are not rated safe for direct contact with food.
Many will tell you that these are ok to use because they have used them years, they don't get sick when using them, they haven't grown a third eye, and all is well. In the same sense, some people will pick dropped food up off the ground and claim the 3-5 second rule and eat it, while others are more comfortable letting the dog have it or just throwing it away.
The bottom line is: you will be the one using the paper and only you can choose your level of comfort in using these different papers. If you are comfortable using paper bags or kraft paper, then you are free to use it as you want.
Yes, uncoated butcher paper is rated safe for direct contact with food, and yes it is safe to cook in the paper in a hot smoker. Paper unless modified by other chemicals doesn't burn by itself until about 450 degrees Fahrenheit. As long as the paper isn't exposed directly to the flame, hot charcoal, hot embers, the paper should be fine in a smoker under 380 degrees.
In the end, paper and foil are just tools that can be used for the cook to achieve the product he/she is comfortable serving to others. Don't do something because others do it, but rather because the end result is what you desire.
