🎀 Pink Butcher Kraft Paper Roll: Vibrant and Durable Packaging Solution Review

After reading all the talk online about using butcher paper instead of aluminum foil to wrap the chest in my new Gateway drum smoker, I decided to give it a try. My 10lb brisket was cooked at 300 degrees in just over 4 hours using the hot and fast approach. 2 hours after cooking I wrapped the breast in Pink Butcher kraft paper. Cooked for a little over two more hours at an internal temp of 0f 205. I removed the breast, wrapped more Pink Butcher kraft paper and placed the breast in the fridge…

A friend of mine recommended this product and said he had great success using it on foil for a recent cook. I hesitated but ordered anyway and tried it. I use a pellet smoker (RecTec) so the charring isn't as good as my old wood smoker. However, when you use this cutting paper instead of foil, the brisket has a nice charred flavor and was the wettest brisket I've ever smoked. I have been smoking brisket for over 15 years and this is by far the best I have used to date. My concerns about using…

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