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