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Butcher Paper for other than Brisket

post #1 of 5
Thread Starter 

Hi all,

 

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

post #2 of 5
I dont wrap but should work all the same.
post #3 of 5
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.
post #4 of 5
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

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.

 

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!

post #5 of 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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