One of the questions we often get asked is: “Why do we wrap our meat when smoking and what do we wrap it with?” There are two common products in the market, Aluminium foil and Oren paper, commonly known as Pink butcher paper.
There are two primary materials to wrap meat. Unwaxed butcher paper(usually a pinkish/peach color) and aluminum foil. Butcher paper allows some moisture to pass through it while foil traps moisture. The only thing I wrap is brisket. Most other cuts just don't need it in my opinion.
If you want the outer crust of the meat not to be soggy, then butcher paper is the way to go. Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming.
Butcher paper, always butcher paper. Never plastic, never aluminium foil.
Popular binders include oil, mustard, or hot sauce. I typically go with a light coat of extra virgin olive oil. Make sure you've got a nice, even coat of spice or rub, and you're ready to hit the grill.
Butcher paper soaks up the grease of the brisket, forming a layer of moisture that helps conduct heat and keeps the meat cooking. The paper lets a little bit more smoke through, too, so you'll get more flavor than you would by wrapping with foil. Your bark will stay drier as well.
Olive Oil: A Simple and Versatile Binder
Olive oil is a more neutral binder that adds a slight richness without affecting the flavor profile. It's a versatile choice, often used when grilling meats that benefit from a little extra moisture during the cooking process.
Parchment paper's non-stick surface and non-breathable properties make it unsuitable for smoking and barbecuing, where butcher paper's breathability is crucial. Additionally, parchment paper's heat resistance makes it ideal for high-heat applications, while butcher paper is intended for lower temperatures.
Yes. Butcher paper is a food -grade kraft paper used for wrapping raw meat and fish from the butcher or market. It's also popular for smoking meat.
One of the questions we often get asked is: “Why do we wrap our meat when smoking and what do we wrap it with?” There are two common products in the market, Aluminium foil and Oren paper, commonly known as Pink butcher paper.
Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.
Retains moisture: Meat wrapped in butcher paper allows just the right amount of moisture for some of the juices to evaporate, preventing the meat from drying out and making the meat moist and tender. As a result, the final product will be juicier and more flavorful.
Cooking smoked items wrapped in foil from start to finish will not allow for full penetration of the smoke vapor particles that account for the unique color, texture, and taste to smoked foods. Plus, you likely will increase your risk of health issues with repeated exposure to high aluminum levels.
Using butcher paper helps to keep the food moist without damaging the crispy outer layer (crucial for brisket), while tin foil is faster and allows food to cook more evenly.
HOW DO YOU KEEP MEAT MOIST WHEN SMOKING? Spritz, baste or wrap meat when smoking. Use these methods when smoking meat to create a barrier that preserves the juices without blocking smoke infusion.
Other Wrapping Alternatives
While pink butcher paper, regular butcher paper, and aluminum foil are the most common wrapping materials used in BBQ, there are a few other options worth considering: Parchment Paper: Parchment paper is a non-stick, heat-resistant paper that can be used as an alternative to butcher paper.
Also, butcher paper can be used for wrapping any type of meat for smoking. This paper has multiple uses. It helps keep the smoked food warm for longer and can be used to serve or store foods.
Oklahoma Joe's Paper Butcher Paper in the Grilling Tools & Utensils department at Lowes.com.
Paper Bags - Paper bags are the least durable butcher paper substitute, but you can use them for indirect heat cooking at a lower temperature or a quick smoking application if necessary.
Pink or peach butcher paper is most often used for smoking. The pink or peach tone of the paper comes from the natural color of the Southern Pine wood pulp used to produce it.
Aluminum foil is the original Texas Crutch method for wrapping brisket. To wrap a brisket in foil, measure out two arm-length pieces of heavy-duty aluminum foil. Lay the pieces on top of each other, and the brisket on top of them. Then simply wrap the brisket up as tight as you can.
Butcher paper isn't always the easiest product to find. You might find it in a grocery store, or in a barbecue specialty store, but the easiest way is to buy online.
One of the most common binder choices is oil based products like Butcher BBQ Grilling Oils, such as olive oil, vegetable oil, or even melted butter. These oil-based binders create a thin, even coating on the meat, allowing the rub to adhere seamlessly.
Instead of letting some of a spice rub melt off with the slowly melting fat, the mustard actually binds it better to the meat. This is especially true of meats where a good volume of the meat is lost to fat. If you like smoked meat with an awesome, flavorful bark, then add a layer of mustard to it.