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

Used to wrap the briskets of my Kamado Joe grill. The paper feeds very easily and the built-in cutter works very well. I smeared beef tallow on paper and wrapped the breast. The paper held up very well and held back the sap. It was actually a bit difficult tearing it apart when I was ready to carve the chest. I don't know how it ranks in terms of value. As a hobby chef, it suits me perfectly.

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!

I like to use pink butcher paper when I smoke my pork shank in our smoker. Once it has reached an internal temperature of around 110 degrees, I wrap it in pink butcher paper and return it to smoke to achieve a final internal temperature of 119 degrees. The paper keeps the pork from drying out. I know it works as I've used it many times. The paper I used before wasn't even in the box. It was on a roll and I secured it with a giant rubber band. I ordered this pink butcher paper for three reasons.