I’ve been experimenting with different ways to wrap meat while smoking and I recently came across some interesting insights about using butcher paper instead of aluminum foil. Butcher paper seems to provide a great balance it retains moisture while still allowing the meat to breathe, which results in a better bark.
Does anyone here prefer butcher paper over foil? I’d love to hear your experiences. For those who are curious or new to it, I found a blog post that explains the benefits of wrapping meat in butcher paper and how to do it right: (SPAM removed) It really helped me understand the science behind it.
Looking forward to your thoughts and any tips you might have!
I use pink butcher. It does breathe and soaks up the fat if any is thrown off. I don’t wrap in foil but do use a hotel pan and cover with foil. I use butcher for brisket and the hotel pan and foil for ribs and butt.
I can’t give true empirical data that’s just the way I have done it for 30+ years.
Thanks for sharing your experience and insights! Using pink butcher paper for brisket makes a lot of sense, especially since it allows the bark to develop nicely while still retaining some moisture. I find the way it soaks up fat also helps keep the process tidy.
I like your method of using a hotel pan and foil for ribs and butt sounds like it’s worked well for you over the years! It’s interesting how different cuts of meat can benefit from slightly varied approaches. Do you notice any major differences in texture or flavor between using butcher paper for brisket versus foil covered pans for ribs and butt?
Also, after 30+ years of BBQ expertise, I’d bet you have some great tips for beginners! If you have any advice about timing or wrapping techniques for these methods, I’d love to hear them.
Butcher paper user here. I used to use foil for all my smoked meats and occasionally the hotel pan method, but now i’m strictly butcher paper if i decide to wrap. The paper results in less of a steamed meat in my opinion. Personal tastes will vary.
Thanks for chiming in! It’s great to hear from another butcher paper enthusiast. I totally get what you mean about the ‘steamed meat’ effect with foil it can soften the bark a bit too much sometimes. It sounds like switching to butcher paper has been a game changer for you.
Out of curiosity, are there specific types of smoked meats where you find butcher paper really shines or do you use it across the board? Also, do you have any tips for wrapping technique like how tightly to wrap or when in the smoking process you usually do it? I’m always looking to refine my approach!
To me, it’s not just the bark that suffers from using foil. The interior of the meat seems to have less water in it when using paper, and instead holds onto more rendered fat. None of this is scientific, just my own observations. As for what meats and technique, the only smoked meat i don’t wrap are pork shoulders/boston butts (unless I’m up against the clock) and i don’t overthink the wrap. I just wrap it up like a burrito, one long side first then the two short ends, then the other long side.
Thanks for sharing your observations! That makes a lot of sense about the rendered fat paper definitely seems to let the meat hold onto more of it, which could contribute to that richer flavor. It’s interesting how different wrapping methods can impact the texture, not just the bark.
Following the wizardry of Franklin Bbbq, butcher paper has never led me astray. It seems especially important for the long stall and the resting period for a brisket. Foil resulted in mushy bark for me which led me to do a little homework and trusting in butcher paper.
I use butcher paper for brisket, pan and foil for butt, no wrap ribs. I’ve read about the foil boat method, but haven’t tried it. Chef Tom with All Things BBQ, says their favorite is the foil boat method to give you another practice to consider. Wrapping Brisket in Foil, Paper, and Foil Boat Explained.
I don’t wrap ribs unless I want to cook them a little faster and have used foil, but generally prefer to cook them unwrapped.
For years I didn’t wrap pork shoulder, but recently have been wrapping with butchers paper. Into the stall I’ll wrap it and finish it off that way and then it goes straight into a “cooler” for a minimum of an hour and up to 3. I really like the result and the reduction in cooking time.
I haven’t done enough brisket to have an opinion, but I used butchers paper on the last one.
Thank you for sharing your approach! I totally get what you mean about leaving ribs unwrapped, I’ve noticed that it helps preserve that perfect crusty exterior. But when I’m pressed for time, wrapping definitely speeds things up, especially with foil.
I love your method for pork shoulder. Wrapping during the stall and then letting it rest in a cooler for a few hours sounds like a fantastic way to lock in flavor and keep it tender. Do you find the bark holds up well with the butcher paper or does it soften a bit?
As for brisket, I’m still experimenting too. Butcher paper worked wonders for me last time, it kept the bark intact while speeding things up during the stall. If you give it another go, I’d love to hear how it turns out!
Yeah the bark is softer, but it’s still there and more tasty if you ask me. I also have quit spritzing my shoulders so with an 8-12 hour cook unwrapped, the crust was getting a little chewy. The bottom line is it’s much less fuss and ready sooner so for me it’s a win. Recently I’ve been experiencing with injecting them with a squeeze type butter, the jury is still out. I’ve used apple cider and brown sugar before but IMO it starts to hide the pork flavor.
I’ll be doing another brisket at some point and will fill you in. The problem I have is it’s just the two of us, and another couple or two which puts the pressure on.
If you’re not already on it check out r/smoking on Reddit, some really good brisket posts.
Big fan here of using pink butcher paper to wrap brisket and pork shoulder. Actually doing a 14 pound USDA Prime Brisket for Thanksgiving instead of a bird per the family’s request.
As an aside, and purely anecdotal, I only smoke brisket or shoulder for four hours. I don’t think it adds any more smokiness to do it any longer. I’ll wrap at four hours, regardless of internal temp, and toss it onto a wire rack over a sheet pan and off to a 225 degree oven until done. The home oven will keep an accurate and even temp way better than any smoker outside. Plus, it’s set it and forget it.
