Smokin' Pink Butcher Paper Kraft Roll | FDA Approved | USA Made | Best Peach Paper for BBQ Briskets, Smoking & Wrapping Meats | All Natural | Unbleached Unwaxed Uncoated | Texas Style

I make an 18 hour brisket after many years of experiments and trial and error. After reading Aaron Franklin's book I learned of this paper.I would smoke a brisket from 5pm to 11pm and then bring the brisket in while I slept. I'd put it in the oven overnight at 185-200 and put it back on the smoker at 7am the next morning.The challenging part was not to lose the bark I started and also not to wrap it in foil and just "boil" the meat overnight. Since I found this trick and paper, my briskets cook in the oven overnight and then back on the grill in the morning. I leave them unwrapped for a few hours and then wrap again in this paper to finish and the bark is amazing. See the pics.Love this stuff. Used it on pork shoulder too with no complaints. Highly recommend vs foil to protect from drying out.

I've used this pink/peach butcher paper recently to cook ribs and brisket on a smoker. It works very well in keeping what ever you are cooking moist. The paper will absorb a lot of the grease coming off of the ribs and brisket. The butcher paper will let the grease escape where the aluminum foil doesn't. I was happy with the result when using this paper to wrap what ever I am smoking in instead of aluminum foil. I would buy this product again and will continue to use it on the smoker every time I decide to smoke a brisket, ribs or what ever. I wrapped the ribs and brisket in the butcher paper for the last two hours of cooking in the smoker. I would recommend this product for use when you use a smoker. For what I used this product for the 18"x150' inch was big enough to wrap the ribs and brisket in. Some people prefer to use the 24" butcher paper to wrap their ribs and brisket with. Sandra K.

I purchased this product after having read and watched Aaron Franklin (of Franklin's BBQ) do the magic that he does on brisket. For those who aren't familiar with Mr. Franklin, he has, over several years, become the stopping point for many BBQ pilgrims from across the country. By that, he says that people arrange their vacation schedule so they can be near his restaurant. In the years since he has been open, Franklin BBQ has never ended its hours with product left over; they always sell out. People stand in line beginning at 6 AM for a chance to eat his BBQ. This, some believe, is one of his secrets to helping his BBQ be that good.Why pink butcher paper? Regular butcher paper (white) has a semi-waxy coating on one side, and you don't want that on your grill or on your food. Why not foil? The so-called "Texas Crutch" is an effective tool for some BBQ, but with anything you smoke that requires a wrap of more than an hour imitates a braising effect. Braising is when you slow cook a protein in a liquid to help it retain moisture. While this may be good for ribs, it will make your brisket soggy and destroy that beautiful bark that you worked hard to develop on your BBQ.The pink butcher paper will help your brisket not dry out by helping it retain moisture, but it won't let the juices from your meet pool together like foil to where your exterior coating becomes soft which happens when you braise meat. Because it is paper, it still allows some interaction with the atmosphere inside your smoker (smoke, moisture, heat). It also avoids the mistake, which I have made, of what happens when you use foil and your meat shoots through the infamous "stall" making your finish time to hit that magic mark of 203 degrees in your beef is unpredictable.Be warned-if you start with an inferior piece of meat, you don't keep a clean smoke with good wood, your cooking chamber is not humid, and your cooking temperature is all over the place, this product will not save your BBQ. However, if you don't do the above, and you are wondering how you take your BBQ to the next level, this product does more than advertised.You can't find this product at your local hardware store or restaurant supply store. The thicker bond brown paper that is at your hardware store is not the same product (I found that when my paper from Loewe's ripped open and juice spilled inside my Traeger).

Wow, just Wow.I thought I had a pretty good brisket smoking method. don't you just love when those little smoking revelations happen?I had used the Texas crutch of foiling. never again! wrapping in butcher paper keeps the crispy bark. wrapped for the last few hours of an 11 hour smoke on a full packer brisket.Brisket was tender, moist, fall apart goodness. meat crack, can say no more.

Good for wrapping brisket halfway through the cook. Works as expected. Attached is a picture of the width of the product as it arrived, it's in a 3" cardboard tube for storage, the roll of paper is just less than 3" wide.

Excellent product for cooking the Aaron Franklin brisket recipe. For those who don't know, Aaron Franklin's book (you can find it on amazon) is a bible for many BBQ lovers --- it advocates for wrapping with this type of paper rather than metal foil during 'the stall' of the meat. The theory is that this both allows the meat to breath a bit, holds moisture closer to the meat, and prevents pockets that are 'too hot' from drying the meat out. Golly, it works great. Rave reviews on all my ribs and briskets since switching to this paper and method.

I should have bought this earlier. After visiting a number of BBQ restaurants I started to notice that they were using butcher paper as a place mat. I purchase this to be able to do the same for my BBQ. This has come in handy for more than that. I have been using it underneath my meat slicer for easy cleanup as well as to wrap food on the smoker. I haven't had any issues with it not being able to withstand the heat. I have been smoking anywhere between 250-300 degrees.

I can now do my best Aaron Franklin impression when I serve (and cook) BBQ! I love this. Plenty for about a year I'd say

Perfect for my briskets and ribs