The Texas BBQ Forum

I bought what I thought was butcher paper from office supply. The problem is the brisket juice will soak the paper and tear open when wrapping. I ask for butcher paper and this is their version I guess. Converting from foil to paper. Is the weight of the paper wrong? Failed to mention the paper was brown and no waxed.

papajim
I'm not perfect.... just like to give my .02 on the internet

Dunno. I ordered my online, was advertised as "butcher paper" - was unlined and brown. I think you don't want the lined as that may be plastic (?), maybe not a good thing in the heat? Will let others with better knowledge opine. I ended up ditching my butcher paper experiment 'cause everything was coming out hunky dory without using it. Ask BluDawg, I think he is a wrapper, if not a rapper.

But that big roll of paper has come in mighty handy for use as painter's drop cloth, masking paper for my pit makeover, car trunk liners, wrapping paper for presents, fire starter, you name it, it's the material of 1000 uses.

Boots wrote:Dunno. I ordered my online, was advertised as "butcher paper" - was unlined and brown. I think you don't want the lined as that may be plastic (?), maybe not a good thing in the heat? Will let others with better knowledge opine. I ended up ditching my butcher paper experiment 'cause everything was coming out hunky dory without using it. Ask BluDawg, I think he is a wrapper, if not a rapper.

But that big roll of paper has come in mighty handy for use as painter's drop cloth, masking paper for my pit makeover, car trunk liners, wrapping paper for presents, fire starter, you name it, it's the material of 1000 uses.

Hear, hear! ^^^

It works great for my 4-year old boy when he does painting, Playdoh, etc. We've used it for a million other things as well. But it's primary usage for me is brisket. Papajim, how many times do you wrap? I go three, typically, and I pour just a little thick braising liquid in (carefully, of course) and I generally never get tears. When I wrap I'll do it flat-side down, and then won't turn it upside again until after the rest and I put on the board to cut it. Typically that board is sitting inside a meat tray so I can catch the juices as well. Not sure if any of that helps. For cooking, you do want unlined, untreated paper. It doesn't have to be brown, it just can't be white or something like that, because that's been bleached and treated.

Hmmm. I bought a huge roll at Sam's and it is white. Is that going to be a problem?

That one is all personal preference. I wouldn't because I'd be afraid of the chemicals, etc, that would potentially leach out, along with any off flavors. But, I've never used the white, admittedly. I don't know of anyone who does, but that doesn't make it wrong if you achieve the results you were hoping for?

my granddad always used brown paper bags from the grocery store.
I still do
it breathes better than all the other papers and keeps the bark from getting steamed to mush
y'all can boohoo that it's made out of scrap paper, etc.
but it works great
and it's free

after I wrap it I set it in a foil pan

Good info guys. I didn't know grocery stores still had the brown sacks. Free, you bet I will ask for paper. By the way which store still uses paper.
papajim
I'm not perfect.... just like to give my .02 on the internet

Thought of another use...great for house training puppies.

First mistake was buying cheaply made craft paper that's made for a totally different purpose than BBQ.
That's like running a API SN rated oil in a old Chevy smallblock 350 and wandering why your camshaft lobes went flat. The scenario is if you make an impulsive decision without doing proper research, the consequence may be negative. That's why there are manufactures suggested use instructions. The way I see it is the engineers that designed the product know best, so why skimp? Use FDA approved butcher paper and you will have no problems. We order from POSpaper. Also do yourself a favor and buy the cutter, saves a lot of time and is convienent. Good luck

brown paper bag

I sure don't want a flat lobe. Thanks, will order the right stuff for the job.

My part number was 36RBP

Well, i have asked Santa to bring me a roll of that holy grail pink butcher paper that Aaron Franklin uses over at his place. Its at ABCO paper co. 512-837-5887. 24"x 1,000' for $44.40 a roll. If i have been good enough i'll check back in after Christmas and let you know how it works.

Ah now I know why the lobes, err the u-joints on my truck's driveshaft went flat, lmaorof..

really good advice Justin.

I bought a "white" roll from Sams' I swear I can taste the paper although others say dont

remember this
butcher paper is NOT designed to cook with
it is to wrap meat for the freezer, to protect it from freezer burn

I still like brown paper bag BECAUSE it is porous
it breathes and keeps the bark from getting mushy from the steam