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Parchment paper?

post #1 of 8
Thread Starter 
I've read a few threads about using butcher paper instead of foil for the stall on a brisket. I want to give it a try, but can't find butcher paper. I have parchment paper...anyone used that? Ok substitute?
post #2 of 8
I got my butcher paper on Amazon. A 900 foot roll, 18 inches wide for $24. More than you'll need in a lifetime. It does come in handy for other things like laying down paper to paint something. Also if you will Google restaurant supply in your area, I also found some there locally.
post #3 of 8

I've only used foil but I would think parchment paper would be better as it has a much higher flame point than butcher paper.

post #4 of 8
Parchment paper is fine. We buy it, when we need to at our local restaurant supply. It's 1000 sheets that fit standard sheet pans. We use it for everything. Drop clothes for rolls my dough, liners for anything that will stick to a pan, and wrapping meat and cooking it in. Good stuff.
post #5 of 8
Quote:
Originally Posted by dirtsailor2003 View Post

Parchment paper is fine. We buy it, when we need to at our local restaurant supply. It's 1000 sheets that fit standard sheet pans. We use it for everything. Drop clothes for rolls my dough, liners for anything that will stick to a pan, and wrapping meat and cooking it in. Good stuff.

I see papiottes in your future... That's actually my signature dish!!!
post #6 of 8
Thread Starter 
Thanks all.
post #7 of 8
Quote:
Originally Posted by Welshrarebit View Post

I see papiottes in your future... That's actually my signature dish!!!
Does cooking in paper papillote add any value? (Vs aluminum foil). Other than presentation?
post #8 of 8

It is my understanding that parchment paper is not as porous as butcher paper and will not breath as well while smoking (but I have never tested that out). 

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