Butcher paper vs aluminum foil

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Good discussion! I have never tried the paper but met a couple guys who kinda gave me the “your haven’t learned yet” look when I said I wrapped in foil. Thanks for the link Dave! I think I’ll grab a roll and try the paper and see which way we like better.

Does the paper wrap speed the end of the cook like foil does?
 
Yes .. The meat skips the stall... If you wrap before it gets there... The bark may not be set so you'll miss out on that...
 
non waxed butcher paper is a heavy paper, a bit like a brown paper bag.
It's porous, so it breathes, but it can get wet and it can burn.

parchment paper feels more like wax paper, but instead of being coated in wax, it is chemically processed to dissolve the its surface (sulfuric acid). This makes it non permeable.
 
  • Like
Reactions: JC in GB
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky