When it comes to smoking meats, barbecue enthusiasts often debate the best way to wrap meat during the smoking process to achieve the perfect result. Butcher paper has become a very popular alternative to aluminum foil for wrapping. But does butcher paper burn in a smoker? Let's explore the ins and outs of using various types of butcher paper in the smoking process.
What is Butcher Paper
Butcher paper is a type of paper on a roll traditionally used in butcher shops and grocery stores to wrap meat products. It comes in various colors, with pink, also known as peach paper, white, and brown being the most common. Unlike wax paper, butcher paper is uncoated and does not have a wax coating nor it is treated with sulfuric acid like parchment paper.
Types of Butcher Paper
There are basically two colors of butcher paper: white and pink. While both are food grade paper, the type of butcher paper used is dependent upon the application. White butcher paper is thick paper and commonly used for wrapping raw meat at a butcher’s counter. Pink butcher paper is popular among pitmasters and BBQ enthusiasts. It is made from wood pulp and has a higher heat resistance compared to its white variety.
Benefits to Using Pink Butcher Paper for Smoking
Pink butcher paper is popular for smoking meats because it offers several benefits. First, it’s a breathable paper. That’s important because meat wrapped in butcher paper will retain just the right amount of moisture without trapping in steam. That means a juicier and more flavorful end product without being dried out. Second, butcher paper traps less steam and allows heat and air to penetrate the meat. That’s good, because excess steam can lead to soggy bark.
Butcher paper works well for wrapping all types of smoked meats such as brisket, tri-tip, beef tenderloin roast, pork butt, pork loin and even turkey. Austin, TX pitmaster Aaron Franklin consistently achieves excellent results slow smoking large cuts of meat.
Heat Resistance of Pink Butcher Paper
Pink butcher paper has a relatively high heat resistance, making it suitable for use in smokers. It holds up very well when used with indirect heat at low temperatures commonly used for smoking meats, say 225°-275°F, for a long time. That does not mean that it won’t burn if exposed to direct flames or higher temperatures for an extended period. Carefully monitor the temperature inside your smoker and it will be fine. A temperature control device, like a Fireboard, is critical for maintaining a constant temperature when smoking and will prevent a runaway flare-up. Watch my video FireBoard 2 Drive Review - Why You Need a FireBoard 2 Drive for more information.
Butcher Paper vs. Aluminum Foil
Aluminum foil and butcher paper are both widely used in the barbecue world, but for slightly different purposes. Aluminum foil is frequently used with the “Texas Crutch” where meat is partially cooked through the smoking process and then wrapped aluminum foil and returned to the smoker. This method reduces evaporation and speeds up the cooking process by essentially braising the meat inside the foil. Take a look at my modified 3-2-1 Method for Baby Back Ribs for an example.
Pink paper is used when the color and texture of the bark is important, like on a brisket. Just about every pitmaster in Texas wraps their brisket because it helps keep the brisket moist and prevents it from drying out. The butcher paper also “breathes” which allows the bark to become dark, crispy and crunchy. However, when a brisket is wrapped in aluminum foil, the brisket is steamed creating a texture similar to pot roast. Also, the excess moisture can soften the bark making it less appealing.
Various Uses for Butcher Paper
Aside from its use in smoking meats, butcher paper comes in handy when you want an easier cleanup in the kitchen. For example, rolling out pasta dough or pizza dough typically entails a lot of cleanup due to the inevitable “flour cloud” that tends to develop. Use some of that butcher paper to make the cleanup easier. Secure a few large pieces of butcher paper to the counter top with packing tape before rolling out the dough. When done, just pull back the tape and fold the paper in on itself and discard
Final Thoughts
Butcher paper is a great option for wrapping meats during the smoking process. Its breathable nature allows moisture to escape, resulting in moist meat with a crispy, crunchy bark and a rich smoky flavor. It holds up well in smokers with internal temperatures that are monitored and controlled. So, before you fire up your smoker get your hands on some pink butcher paper and don’t worry about it burning.
For more information on using pink butcher paper and making the best barbecue, look at my posts on How to Know When a Brisket is Done, How Long to Cook a 15-Pound Brisket for Best Results, Using a Water Pan in Your Smoker to Get the Best Barbecue, and How to Smoke a Brisket on a Charcoal Grill.
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