butcher paper makes smoking meat juicier and more flavorful

I ordered the butcher paper to use on the grill and smoker and it will be very useful. We heard about this paper from a butcher. It is all we use now to smoking meats! Using this paper instead of foil takes the flavor to a whole new level. I primarily bought this to wrap my lunch sandwiches in before I put them in the oven or toaster oven. Much cheaper than parchment paper, and it allows more heat through for a faster toasting compared to aluminum foil. However, I will start using it this spring to wrap meat for smoking my grill. 

My husband has always made his Boston pork butt wrapped in aluminum foil. He read to try the butcher paper and the difference is phenomenal! This product made the meat juicier, more flavorful and was easy to use.

Finally pulled the trigger on getting some brown butcher paper for when I'm smoking briskets, pork shoulders, ribs and everything else. So far, I have only used the brown butcher paper on St. Louis spare ribs and two pork shoulders for pulled pork. By wrapping my smoked meat in the butcher paper after 3-4 hours on the smoker, I get a better end product that isn’t charred. The butcher paper lets the meat continue to cook while letting the meat finish to a tender finish. Don’t know what I would ever do without it. Paper is thin enough to make folds and wrap into itself, but thick enough to not let juices out when wrapped. Packaging was very nice and sturdy. I would buy this brand again, but i have 175 ft to go through first. Next purchase might be bigger than 18 inches.

It worked wonderfully for what I planned to use it for and my husband is using it for wrapping his ribs when he makes BBQ ribs on the grill. Butcher paper is great. After smoking brisket for several hours I wrap it good in this paper and put it back on to cook another few hours. Meat comes out juicy and tender. Awesome product to finish your perfect flavor of bbq in. Keeps most very warm and juices do not bleed through.

Using this instead of aluminum foil for cooking brisket on the smoker. It breathes some, so the meat inside does not boil in it's own juices. Also keeps the meat warm when wrapped up well. The paper is not like foil in that it does let some moisture through but it still keeps the meat moist. I have been satisfied with the results when using this paper.