Review on 🍖 Premium Pink Kraft Butcher Paper Roll: Ideal Food Service Equipment & Supplies by Vedavyas Fleming

I have to say I thought I smoked one hell of a brisket but I was never happy with the result of the rind. What I liked best was wrapping the brisket in foil at 160 degrees and returning to smoke for another 3-4 hours. The bark should be fragrant but slightly rough and fall off easily. I read on a pit master's website that unwaxed butcher paper can be used in place of foil as it allows the fumes to escape rather than being held in place like foil which destroys the crust. I ordered and tried this paper for my Christmas chest and WOW what a difference! Not just a small, but a HUGE difference! I will now use this paper in all of my smoking projects that require the meat to be wrapped during the process. Goodbye FOIL!