Butcher paper wrapping

[The Bull]

I have a full roll of white for wrapping homemade sausage can that be used for brisket and such for wrapping instead of foil or do I need the pink stuff??

 

[wanna-be-smoker]

why do you want to wrap at all ??

 

[The Bull]

been a wrapper for years don't like it too barky.......
wrap and rest in the Faux Cambro and stuff like that...you know

 

[wanna-be-smoker]

gotcha.

 

[The Bull]

gotcha.

however always used foil but been reading some Arron Franklin stuff on pink butcher paper was just wondering if my white paper would be good

 

[The Bull]

never mind nit wit move just went and checked .......ya have a full roll of white with nonstick on inside duh!

 

[jbellard]

That stinks.
You can use the white paper.
I got a 1000 ft roll from Sams for $18.95.

 

[zwiller]

How do you tell if non stick? Is one side shiny? Dad has a roll and no shiny sides.

If you like Franklin you should get his book it's a must own. In it he tells you the reason why he uses paper rather than foil and most guys should still use foil.

 

[The Bull]

How do you tell if non stick? Is one side shiny? Dad has a role and no shiny sides.

If you like Franklin you should get his book it's a must own. In it he tells you the reason why he uses paper rather than foil and most guys should still use foil.

got the book....ya my is slippery one side almost like wax paper...yes is shiny

 

[SmokinAl]

Yep white paper is fine, it just can't be waxed on one side (i.e. no shiny side).
Al

 

[daveomak]

If the paper is "shiny" or slick on one side, it might be freezer paper.. Not good for wrapping meat to cook..

 

[bdskelly]

I’ve used white. And as Al and Dave said make sure yours has no coating on one side. B