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.
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?
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.