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Thanks to all who have helped me lately especially dirtworldmike who helped me get proper butcher paper up here in Ontario.
Great day for barbecue up here, 37 F. with no wind when I started my cook, lots of ice still on Lake Erie but lousy for hockey or fishing.
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Received my roll of Jack Richeson white butcher paper today, a 30" x 50' roll for about 40 bucks delivered. It definitely has a shiny side to it so not sure about using it for smoking. No damage done, though, will work well to cover the picnic table for barbecue days. Still on the lookout for...
Good idea on asking the butcher for some, thanks. I've done them in foil and sometimes bare naked but just want see if the paper really makes a difference.
I'd really like to try butcher paper for my next brisket but having a helluva time finding the right stuff up here. None of the places on Amazon ship here. Anybody have line on this? Thought about parchment paper too as I know some have tried it. How does it stack up with butcher paper?
Very happy with the results today. The pork hit 195 IT at about 10 hours or so then we let her rest in the cooler for a couple of hours. It spent most of the time at 275 except for a couple dips down to 235.
Here's a look when it hit about 180 then when it hit 195.
Ready for the foil, coach...
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