Butcher paper or foil ?

Ribs, butts, chops, any pork recipes.

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Re: Butcher paper or foil ?

Postby OldUsedParts » Thu Aug 04, 2016 3:04 pm

BB, you ever used BP on pig bones :?:
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Re: Butcher paper or foil ?

Postby bondobill » Thu Aug 04, 2016 3:26 pm

OldUsedParts wrote:BB, you ever used BP on pig bones :?:

No....but plan on it on my next batch of ribs
I was really pleased with the way the bark came out.
Would have to rate this batch of butts my best yet.

Lots of thanks to everyone here :salut: :cheers:

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Re: Butcher paper or foil ?

Postby RWBTEX » Sun Aug 07, 2016 11:34 pm

bondobill wrote:Thanks all

I used butcher paper for the first time this week on the pork butts.
Definately makes for crisper bark then when I use foil. I like it. :D
I wrapped them at around 170 IT. Don't know if it was just me but once wrapped it seemed to take longer to get the butts to the 200 degree mark when wrapped with paper versus foil :dont:

Yes it takes a little longer to cook the big meats in paper.
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