Butcher Paper for other than Brisket

stickyfingers

Smoking Fanatic

Original poster

May 23, 2009

537

52

Upstate, SC

• Jan 13, 2016

• #1

Hi all,

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

 

pc farmer

Epic Pitmaster

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Feb 17, 2013

16,295

6,007

Central Pa

• Jan 13, 2016

• #2

I dont wrap but should work all the same.

 

dirtsailor2003

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OTBS Member

Oct 4, 2012

21,947

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Bend Oregon

• Jan 13, 2016

• #3

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.

 

stickyfingers

Smoking Fanatic

Original poster

Thread starter

May 23, 2009

537

52

Upstate, SC

• Jan 14, 2016

• #4

dirtsailor2003 said:

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.

Click to expand...

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!

 

parman

Fire Starter

Dec 3, 2012

59

12

Baldwin Park, California. That's about 20 miles ea

• Jan 14, 2016

• #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.