Review on 🔥 Reynolds Kitchens Butcher Smoking Square: Master the Art of Smoke-Infused Flavors! by Joseph Adaymiln

I've never used butcher paper in a smoker so I was excited to try it. I waited for the product to heat up to 120 degrees and then wrapped the fillet like a gift and put it back in the smoker until it reached 160 degrees. As you can see from the photos, it turned out fantastic - nice and juicy, much juicier than before. Butcher paper comes in a large box with a cutter, making it very easy to measure and cut. I look forward to trying more meat with paper!