Kraft Butcher Paper roll - Long 24 inch x 175 feet (2100 inch) - Great Smoking Wrapping Paper for Meat of All Varieties (Pink)

We absolutely love this Bryco Goods Pink Butcher Paper Roll and use it constantly with our recteq smoker. If you’re serious about BBQ, this is a game changer. The paper is thick, durable, and breathable—exactly what you want when wrapping brisket, pork shoulder, or ribs during the stall. It holds up beautifully to heat and moisture without falling apart or getting soggy. We’ve wrapped long smokes (12+ hours) and it performs flawlessly every time. What I really appreciate is how it helps maintain that perfect bark while still keeping the meat juicy and tender. Unlike foil, it doesn’t steam the meat, so you get that authentic Texas-style finish. The 24-inch width is ideal for larger cuts, especially full packer briskets on the recteq. Plenty of coverage and easy to tear to size.

I used this paper to wrap a Kroger's "USDA Choice cut" {not Prime} 18 pound but reduced by fat cap being trimmed down to 1/4" or less and rounded off corners, apple sauced smeared then/salt/pepper rubbed brisket spritzed with apple juice while un-wrapped, that I partially smoked for 12.5 hours {starting out 7 hours un-wrapped then 5.5 hours wrapped with paper} in my smoker grille with air dried Hickory at temps between averaging 170-205 degrees, and then finished cooking for 8.5 hours in my oven at 200 degrees still wrapped in same paper from smoker grill. The paper worked well and did not fall apart { I used 6-8 feet[?] of blue 3M 2" wide painters tape to hold the paper on the brisket tight . After 21 total hours cook time {13 hours wrapped with this paper at about 190-200 degrees} the paper was a little brittle and from the heat even though it had soaked up some rendered fat, but it was all intact and wasn't torn, yet I was able to stab a thermometer thru the paper to check the internal temp without causing any apparent problems. The brisket's internal temp when I removed it from smoker after 12.5 hrs was about 150 degrees, and the final internal temp was about 160 degrees. The apple sauce smear was something I thought of while walking thru Krogers because I saw a video of a guy smearing with mustard to hold the salt/pepper and I didn't want to use mustard. I don't know if the apple apple sauce contributed to making my brisket better or not because this was only the 2nd brisket I've ever cooked. The 1st brisket I cooked 10 years ago was a 1/2 brisket cooked uncovered with no paper and I don't remember much more except that it wasn't very good. This 2nd brisket I just cooked 7/23/2022 and I gotta say this brisket was really great ! I think maybe I could have cooked it 2-3 hours less but I wanted to be sure it was at least close to 160 internal temperature {or a slightly higher temp would have been ok for me too} for food safety, obviously I'm still learning. The meat was barely pinkish in the middle when I cut it open and the bark {apple sauce/salt/pepper/apple juice} was thin, slightly crunchy, and stays stuck on the meat and doesn't crumble off. The 100% Hickory smoke is strong on the meat after 7.5 hours unwrapped/5.5 hours wrapped but I love it because with BBQ sauce, raw onions, and pickles it dilutes the Hickory flavor perfectly {I think}. Anyway back to the paper...I'm a novice smoker but have smoked a lot of meat {mostly baby back ribs and chicken thighs}, yet this is the 1st time using paper on any meat. I used to always use aluminum foil {if I wrapped at all}. I will be using paper again, I don't know if this particular brand paper is better/worse than other brands because I have never used any other brands, but I will say this paper did exactly what I had hoped it would do and was thick/strong enough to survive the process intact {the blue 2" painters tape definitely helped keep the paper tight to the meat and it survived the process fine too}. I would recommend this Butchers paper. Hope this information helps some people make some super good BBQ !

Me estoy dedicando al asado y ahumado de cárnicos y este rollo tras realizar un buen benchmarketing, era el de mejor valor y menor costo por pie. Lo he utilizado y el espesor es idóneo, no agrega ningún sabor y retiene los líquidos bastante bien. Ya hicimos unas costillas short rib y pulled porked y totalmente satisfecho como sustituto de la hoja de aluminio para los parrilleros.

Great!

love it