Butcher Paper for other than Brisket

Discussion in 'General Discussion' started by stickyfingers, Jan 13, 2016.

  1. stickyfingers

    stickyfingers Smoking Fanatic

    Hi all,

    Just wondering about anyone's experience with Butcher's Paper on other meats besides Brisket? Like ribs, buts, etc. 
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont wrap but should work all the same.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you're looking to braise meat, it will work the same on whatever you are wrapping.

    I don't wrap most things I cook, smoke but it does have its place.

    Beef ribs Are one cut I think benefit from the braise and I do wrap them. I have done foil and paper and both turned out great.

    Fish, especially whole gutted fish can benefit from the wrap. Once again it's the braise/steam that makes the dish.

    While muscle meats in my opinion don't benefit as you loose the bark, and really it's not needed for tender meat.
  4. stickyfingers

    stickyfingers Smoking Fanatic

    I don't see it loosing bark. I see it as decreasing time. Still get great results wrapping. But to each his own. Thanks for the reply!
  5. I use butcher paper when I smoke whole racks of beef ribs. I usually wrap when the bark is what I want....wrap like a brisket and it goes back into the smoker. The bark stays and the meat is moist and tender.

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