Parchment Paper?

[BrokenGlassRepublicn]

First time poster. I stumbled upon this board after a Google search looking for pink butcher paper. On that subject, I'm curious, has anyone tried using parchment paper in the smoker as a substitute when butcher paper is not available? My apologies in advance if this topic has been discussed before.

[OldUsedParts]

Hey Welcome and thanks for the Question - - - I don't use anything but foil with my limited cooks but I do think I've heard Parchment vs Butcher Paper discussed here ?IF NOT? then it's about time someone did and I"m sure the "Pros" will be here shortly to discuss this with you.

[Sailor Kenshin]

We use parchment paper ALL the time...but not for barbecue! In oven baking, tot-making, pizza heating, and so on. Anywhere you want easy release and quicker cleanup.

While we have never used it as a substitute for butcher paper, I don't think it would work. Too thin and fragile. It can semi-burn on you, too.

I wonder if anyone here has used parchment in Q?

[k.a.m.]

Butcher paper breathes The parchment paper I believe is siliconized for non stick. It may be about like foil.

[CaptJack]

i'll get poo-pooed as usual...
but i use clean brown paper grocery bags instead of butcher paper
it "breathes" well

& howdy

[BrokenGlassRepublicn]

We use parchment paper ALL the time...but not for barbecue! In oven baking, tot-making, pizza heating, and so on. Anywhere you want easy release and quicker cleanup.

While we have never used it as a substitute for butcher paper, I don't think it would work. Too thin and fragile. It can semi-burn on you, too.

I wonder if anyone here has used parchment in Q?

I actually used parchment paper around a brisket that I made for a Super Bowl party - sadly, it was for a party my son was attending so I never got a chance to taste the end result. I will say the paper held up fine, but my smoker stayed at or below 250° for the entire time. I had to pull the brisket early because of time, before it got to my target of 202°.

[Sailor Kenshin]

We use parchment paper ALL the time...but not for barbecue! In oven baking, tot-making, pizza heating, and so on. Anywhere you want easy release and quicker cleanup.

While we have never used it as a substitute for butcher paper, I don't think it would work. Too thin and fragile. It can semi-burn on you, too.

I wonder if anyone here has used parchment in Q?

I actually used parchment paper around a brisket that I made for a Super Bowl party - sadly, it was for a party my son was attending so I never got a chance to taste the end result. I will say the paper held up fine, but my smoker stayed at or below 250° for the entire time. I had to pull the brisket early because of time, before it got to my target of 202°.

Eep. Did you get any taste reports? And ditto OUP: welcome aboard.

[BrokenGlassRepublicn]

We use parchment paper ALL the time...but not for barbecue! In oven baking, tot-making, pizza heating, and so on. Anywhere you want easy release and quicker cleanup.

While we have never used it as a substitute for butcher paper, I don't think it would work. Too thin and fragile. It can semi-burn on you, too.

I wonder if anyone here has used parchment in Q?

I actually used parchment paper around a brisket that I made for a Super Bowl party - sadly, it was for a party my son was attending so I never got a chance to taste the end result. I will say the paper held up fine, but my smoker stayed at or below 250° for the entire time. I had to pull the brisket early because of time, before it got to my target of 202°.

Eep. Did you get any taste reports? And ditto OUP: welcome aboard.

Only report I had was that there wasn't even a scrap to bring back home to me.

[bsooner75]

[quote="Sailor Kenshin"][quote="BrokenGlassRepublicn"][quote="Sailor Kenshin"]We use parchment paper ALL the time...but not for barbecue! In oven baking, tot-making, pizza heating, and so on. Anywhere you want easy release and quicker cleanup.

While we have never used it as a substitute for butcher paper, I don't think it would work. Too thin and fragile. It can semi-burn on you, too.

I wonder if anyone here has used parchment in Q?

I actually used parchment paper around a brisket that I made for a Super Bowl party - sadly, it was for a party my son was attending so I never got a chance to taste the end result. I will say the paper held up fine, but my smoker stayed at or below 250° for the entire time. I had to pull the brisket early because of time, before it got to my target of 202°.[/quote]

Eep. Did you get any taste reports? And ditto OUP: welcome aboard.[/quote]
Only report I had was that there wasn't even a scrap to bring back home to me.[/quote]
Must've been horrible…LOL!!!!


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[TrueTexan]

I've used parchment paper several times. I did not notice a difference in it from butcher paper.

[Down_South]

I've used parchment paper. It works fine but I prefer un-waxed pink butcher paper. I bought a big roll from Amazon. I couldn't find it at any B&M. Come to think of it, I should have just went over to Michael's and bought a roll of craft paper...basically the same thing with no wax coating.