Butcher paper vs aluminum foil

[hardhead]

I use the 24 inch paper

 

[hardcookin]

I like using butcher paper. Brisket comes out ok using it.

 

[sandyut]

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?

 

[daveomak]

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...

 

[dan the mano]

Aluminium is a neurotoxin (https://www.ncbi.nlm.nih.gov/pubmed/24779346)
A lot of butcher papers are waxed.
I usually go for parchment paper.

when you talk about non waxed buther paper , are you meaning parchment paper

 

[PolishDeli]

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.

 

[GuitarKidd]

Butcher paper. The paper in the amazon link previously provided works well!