Paper vs. Foil?

[Sharkmatt]

Was wondering if anyone here has used pink/peach butcher paper instead of foil? Is either better altogether, or just on certain meats?

 

[isaiahfranco]

We just did a monster 16-brisket and wrapped it in paper. I wish we'd have used foil. It felt like it lost a lot of moisture with the paper.

 

[BigOlDOg]

You don’t have to buy “peach/pink” to find unwaxed butcher paper. Personally I think it’s a gimmick to charge you more as most don’t know the white and other colors come unwaxed too. Unwaxed is what you want in any color.

Personally I like paper for brisket and butts and foil for ribs. BUT, big but there see what I did lol. If you like bark don’t wrap or find a median of when to wrap. Meaning the later the wrap the more bark. Wrap to me regardless of which steams the meat softening the bark.. Paper is breathable where foil isn’t so your bark shouldn’t get as soft.

hope that helps

 

[Keeperovdeflame]

I use pink butcher paper for brisket cooks. I got the idea from an Aaron Franklin instructional video. I find it keeps the bark firm and intact. I also think it lets steam escape so your brisket roasts and doesn't steam. I continue to use foil for rib cooks.

 

[Sharkmatt]

Thank you all for your input. I just got my Traeger and my first cook is gonna be pulled pork this Saturday. I’m kinda in between having the moisture held in with the foil, and having the bark texture using the paper. I might get 2 shoulders and try one of each and compare with similar cook times.

 

[Jimhschultz]

I use the pink paper with my brisket and I prefer it to the foil.

 

[primeone]

Was wondering if anyone here has used pink/peach butcher paper instead of foil? Is either better altogether, or just on certain meats?

It depends how much time I have to smoke it. If I'm short on time, foil is always the way to go. You lose the nice bark though.

 

[ericka]

Was wondering if anyone here has used pink/peach butcher paper instead of foil? Is either better altogether, or just on certain meats?

Oh yeah, I'm a big fan of Pink Butcher Paper from Wax Paper Global! They've got a great selection, the uncoated natural kraft, the peach-treated pink, and the white. For me, it's the pink butcher paper all the way; I love how breathable it is while still holding up to moisture.

I've actually been using their custom-printed parchment and greaseproof paper in my bakery for about three years now, and it's been fantastic. Seriously, butcher paper beats foil hands down in my book. I find it really lets the flavor shine and keeps things way more tender than foil does. The folks at Wax Paper Global are super knowledgeable too; I've learned a lot about food papers from them.

 

[RayClem]

Many years ago, I worked in a paper mill that made pink butcher paper. The paper contained wet strength resins and wax. The pink color allowed us to separate the waste paper from normal white paper. The pink waste went to landfill rather than into the hydropulper.

I am generally more concerned with cook time than I am bark, so I use foil. Foil does a better job of trapping steam, so the meat cooks faster. However, if you are a big fan of bark, use butcher paper or parchment paper.

 

[jayjordan]

Ha! Even in Texas the "top" pitmasters don't agree which is best method. I recently went to Goldee's BBQ which is ranked #1 in Texas - they use foil but boat their briskets in the foil after a certain amount of time. I've eaten a lot of excellent brisket across Texas but Goldee's was by far the best I've ever had.