Butcher Paper

[daveomak]

I use brown paper bags from the supermarket They are food grade by default

They sit on a shelf in the store, you set them on the floor of your car where your dog and your feet/shoes trod, then on the kitchen counter that is probably contaminated, then in the closet, all the while handling them with unwashed hands....
Please think again about grocery bags being "USDA Certified Food Grade"..

 

[Smokehowze]

Below are links to what I bought/use from webstaurantstore.com You take a hit on shipping but I generally make a wish list and then the shipping does not hurt as bad.

This is a 24 inch wide paper which works very well for wrapping briskets and pork butts and for numerous other purposes.

The Paper

https://www.webstaurantstore.com/24-x-700-40-peach-treated-butcher-paper-roll/43324PEA.html

The Paper Holder

https://www.webstaurantstore.com/bu...-in-one-paper-dispenser-cutter/43324PCDX.html

I use this for more than just wrapping meats. It is great as a food grade island or stainless steel table topper when I make sausage, bacon, or do food projects where I want some sort of roll it up and throw it away surface, or especially if one no longer gets a real newspaper. I find more uses as times goes on.

If you get a large roll like this you really do need the dispensing holder.

Overall,I found it to be a worthwhile investment and adjunct to the smoking/grilling life.

 

[Bob-A-Booey]

Can I wrap with the butcher paper that the butcher wrapped my brisket in at his shop?

 

[daveomak]

Can I wrap with the butcher paper that the butcher wrapped my brisket in at his shop?

The paper has meat juices etc. from the raw meat... It "probably" has been places you wouldn't want to eat off of... I would not put it on a cooked piece of meat.. It "probably" has been sitting out where the bacteria has been multiplying like crazy... I would not use it... Granted, the heat from the smoker "might" sterilize it... but you will be contaminating a perfectly good piece of meat with something that's not good for you...
Order some USDA approved butcher paper from AMAZON or get it somewhere... I would not use Chinese butcher paper..

 

[Bob-A-Booey]

YIKES!! I did not think of that. The paper has been sitting out for 2 days now.. Thank you for ur help

The paper has meat juices etc. from the raw meat... It "probably" has been places you wouldn't want to eat off of... I would not put it on a cooked piece of meat.. It "probably" has been sitting out where the bacteria has been multiplying like crazy... I would not use it... Granted, the heat from the smoker "might" sterilize it... but you will be contaminating a perfectly good piece of meat with something that's not good for you...
Order some USDA approved butcher paper from AMAZON or get it somewhere... I would not use Chinese butcher paper..

 

[red farr]

....Sam's Club a couple years ago 1000' 16bucks
Red

 

[norcalruss]

Whats the plus and minus of white compared to pink butcher paper. Im currently looking to buy a large roll because ive been blowing through aluminum foil and wanted to switch to more cost effective paper. White is much cheaper than pink butcher paper.
So from reading and searching, Im thinking about buying a 24 inch wide white butcher paper unless there's more benefit to pink butcher paper. I read other places online that its basically the same.
I will buy the pink butcher paper from link above today but can you all clear what i should get for a bulk buy for future purchase?

Also, do you guys ever use Twine to use around the butcher paper to help keep sealed?
Thanks in advance.

 

[Smokehowze]

Whats the plus and minus of white compared to pink butcher paper. Im currently looking to buy a large roll because ive been blowing through aluminum foil and wanted to switch to more cost effective paper. White is much cheaper than pink butcher paper.
So from reading and searching, Im thinking about buying a 24 inch wide white butcher paper unless there's more benefit to pink butcher paper. I read other places online that its basically the same.
I will buy the pink butcher paper from link above today but can you all clear what i should get for a bulk buy for future purchase?

Also, do you guys ever use Twine to use around the butcher paper to help keep sealed?
Thanks in advance.

This might help..

https://www.webstaurantstore.com/blog/92/butcher-paper-faqs.html

 

[norcalruss]

Smokehowze, thanks for the reply, really appreciate it. From what IM understanding the pink butcher paper is designed to let the meat breath?