Pink/peach butcher paper ranges in color from light tan to dark pink, which works well at masking any blood or juices from raw meats. The paper is strong enough to prevent leaks while still allowing the packaged meat to breathe, preventing sogginess.
Pink butcher paper makes it easier to maintain proper internal meat temperature, allows the meat to breathe and absorb smoke flavor, prevents over-steaming, and enables you to achieve a perfect exterior bark.
Let me shut down another rumor real quick: neither pink nor peach paper contain any kind of peach essence, it's simply that the pink color denotes a natural base whereas white butchers paper is bleached.
Yes. Unlike wrapping meat with aluminum foil when smoking [aka Texas crutch], butcher paper is permeable. Smoke infusion continues and the bark is preserved.
Butcher paper is a type of thick kraft paper used to wrap meat. Butcher paper is made out of kraft pulp treated with caustic soda and sulfide as well as sizing agents to help prevent leaking. Butcher paper is moisture-resistant and approved by the FDA for direct contact with food products.
Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming. Butcher paper not only prevents over-steaming but also protects the meat from the full impact of the smoker.
“Butcher paper is great for the refrigerator, as it's intended to store meat in for several days," Thomason says. "If you want to freeze in butcher paper, drop the tightly wrapped paper package into a Ziploc bag to minimize the exposure to air and/or moisture."
No, parchment paper is not the same as butcher paper. Butcher is more versatile, as it can be used for cooking, wrapping, and crafts. Parchment paper is coated with a food-safe silicone, which gives it a non-stick surface. Both are also different in terms of temperature tolerance.
Unlike wax paper or freezer paper, butcher paper doesn't catch fire when exposed to heat. So it is safe and specially made for food smoking. Wax paper can ruin the food and also emit toxic fumes when put inside a food smoker.
Let's try to think about how Butcher Paper works: the paper should be soaked with meat juices to the point where the absorption capacity reaches its limit, making it a sort of leakage plug which, however, ensures a better breathability than foil.
This technique is extremely popular with Texas-style barbecue. Butcher paper is more porous than foil, which allows some additional smoke to seep in creating more flavor and allowing moisture to leak out and preserve a crunchier bark.
Obviously, at the local butcher's shop, butcher paper is going to be used as it always has been: to wrap and protect fresh meat and seafood that's been cut for customers to bring home.
Butcher paper can burn up on a scorching grill. So, while it is ideal for smoking, butcher paper shouldn't be used for cooking at temperatures higher than 450˚F (232˚C).
Lately I've tested cooking chicken wrapped in pink butcher paper and found it to be excellent for adding smokiness and retaining moisture, which is the key to great BBQ chicken. This recipe is fun to cook, and it makes for a really nice presentation with the butcher paper.
Parchment paper is an attractive substitute for butcher paper. It's a healthy option that mimics the pore structure of butcher paper in that it's permeable. If you don't have any butcher paper on hand, you may use a paper bag instead. For sublimation purposes, Kraft paper can be used instead of butcher paper.
It's also important to note that wrapping the brisket too early can lead to what is known as “bark-lock”, which is a condition where the bark adheres to the foil and gets pulled off when unwrapped.
If you prefer subtle smokiness, have high-quality meat, and have about 8-10 hours at hand to cook the dish, go for 180 degrees Fahrenheit. On the contrary, if you prefer a stronger smokey flavor, have a piece of meat with inconsistent marbling, and would like to cook fast, go for 225 degrees Fahrenheit.
While not all pitmasters wrap their meat in the final stages of a cook, wrapping is an effective way of finishing a long cook without drying out the meat. You can wrap your meat in either foil or butcher paper.
Parchment paper is a non-stick paper that is moisture and grease-resistant, and made to withstand temperatures up to 450°F. You can find it sold in rolls or flat sheets. Flat sheets are easier to use, since they don't curl up (pro tip: store the stack of parchment paper sheets on top of your refrigerator).
Pink butcher paper is used for barbecuing for several reasons. The main way to use it is to wrap a large piece of meat when you are smoking. This is typically done around 165 degrees internal temperature and speeds up the cooking process, helping to get that hunk of brisket past the stall temperature.
The butcher paper or aluminum foil-only method is best for shorter rest times of 1-2 hours. To begin, wrap your brisket in butcher paper or aluminum foil and place it on a cutting board or directly on the countertop. Allow the meat to rest until it reaches an internal temperature of 200°F before slicing or serving.
Butcher paper — or even freezer safe zipper locking bags — are still great options for freezing beef. They're cost effective and will give you a solid three to six months in the freezer. When wrapping beef in butcher paper, it's important to get as much of an airtight seal as possible.