Review on 🎀 Pink Butcher Kraft Paper Roll: Vibrant and Durable Packaging Solution by Robert Prix

This is a great alternative to foil or plastic for the 'Texas Crutch', packaging of brisket, ribs, ham, etc. when the internal temperature reaches around 160°F. At this temperature, the evaporation of moisture from the meat causes chilling that significantly slows the cooking process (known as "stagnation"), which can result in tough or dry meat. Wrapping the meat to prevent evaporative cooling aids passage through the stand and keeps the meat moist, but impermeable materials like aluminum foil retain so much moisture that the surface of the meat becomes soggy, reducing the texture and flavor of the surface from smoking be affected. (or "bark") and imparts a "braised" flavor to the meat in some flavors. This unwaxed paper absorbs moisture fairly quickly and slows the rate of evaporation without completely ruining the bark. If you're used to using foil, you'll probably need string to hold the paper firmly to the meat. I use plain old sisal twine, and the twine and paper combo can easily withstand 275F for several hours. Highly recommend if you're packing up when smoking.