I am a beginner in smoking meats and was told that I needed unlined butcher paper to smoke my brisket. I ordered this and already received it the next morning in perfect time for my smoking session! It is a very generously sized roll and held up well to the heat and the grease from the brisket with no ripping or tearing. I would completely recommend this product!
I use strictly for smoking meats. Since recieving, I have used some of the butcher paper once on a long smoke beef roast. The paper did exactly as it should, and it had no problems holding up against the 5 lbs of meat that was in it. Perfect for the job since it isn't waxed or coated. Cooked a brisket with it for the 1st time and it was one of the best I've ever smoked. Wait until about 2 hours before it's cooked and wrap that bad boy with the peach (colored) paper. While it allows the smoke to get in, it also holds the juices with the meat and the results is pinky pulling brisket.
Used the brown butcher paper for the second time with ribs and I loved the tenderness and the way it soaked up a lot of the extra grease. Smoked for 2 hours, wrapped and put back in the 225 smoker for another hour, put them in the fridge overnight and put them on the grill to finish them with sauce the next day. I loved them but even better, the friends who I had prepared them for were pleasantly surprised at how good they were.
I am extremely happy with the brown Butcher Paper Roll and the quick delivery, I am sorry that I have not yet been able to make use of it yet, but I am trying to learn the details and practices of doing proper low and slow Grilling of meat and am working on the hardest part of the process. Which for me is learning long time temperature control on my Weber Performer Kettle grill. I am glad that I found this paper because it has all of the requirements that I have read about during my studies. Having trouble with the temp. control at the moment, I am too used to direct grilling and 2 zone grilling which seems easier than the Low and slow BBQ methods. Thank you for this butcher paper I fills all of the requirements that I have found on several websites I have been studying for this project.
I use strictly for smoking meats. Since recieving, I have used some of the butcher paper once on a long smoke beef roast. The paper did exactly as it should, and it had no problems holding up against the 5 lbs of meat that was in it. Perfect for the job since it isn't waxed or coated. Cooked a brisket with it for the 1st time and it was one of the best I've ever smoked. Wait until about 2 hours before it's cooked and wrap that bad boy with the peach (colored) paper. While it allows the smoke to get in, it also holds the juices with the meat and the results is pinky pulling brisket.
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| butcher paper |
Used the brown butcher paper for the second time with ribs and I loved the tenderness and the way it soaked up a lot of the extra grease. Smoked for 2 hours, wrapped and put back in the 225 smoker for another hour, put them in the fridge overnight and put them on the grill to finish them with sauce the next day. I loved them but even better, the friends who I had prepared them for were pleasantly surprised at how good they were.
I am extremely happy with the brown Butcher Paper Roll and the quick delivery, I am sorry that I have not yet been able to make use of it yet, but I am trying to learn the details and practices of doing proper low and slow Grilling of meat and am working on the hardest part of the process. Which for me is learning long time temperature control on my Weber Performer Kettle grill. I am glad that I found this paper because it has all of the requirements that I have read about during my studies. Having trouble with the temp. control at the moment, I am too used to direct grilling and 2 zone grilling which seems easier than the Low and slow BBQ methods. Thank you for this butcher paper I fills all of the requirements that I have found on several websites I have been studying for this project.
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