2000 sq feet of 24" pink butcher paper


 
Chris Allingham

Chris Allingham

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Recently received 2000 sq ft of 24" pink butcher paper. I ordered from ABCO Paper in Austin, TX. I called and said, "I want that magic pink butcher paper that Aaron Franklin uses," and without missing a beat, the lady says, "18 inch or 24 inch?" I love it. Next step...buy me some packer briskets!

I'm happy to share some for free with anyone here in the South Bay that wants to try making brisket with pink butcher paper. Maybe we can connect at one of the events on the Event Schedule.
 
Maybe my briskets would be even tastier if the paper was PINK?! Seriously, I think you'll really like what it does for your briskets, Chris.
 
Chris, is there any difference from the pink to regular bp?

I can get a lot of reg bp but if the pink is magical, i'll invest.

and what, if I may ask, was the cost of this pink roll?
 
I've only just recently started reading about butcher paper. I've always foiled when wrapping. How does one compare to the other? I consider BP to have a waxy side that I wouldn't necessarily want to use in heat but that doesn't seem to be the case.
 
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James Harvey said:
I've only just recently started reading about butcher paper. I've always foiled when wrapping. How does one compare to the other? I consider BP to have a waxy side that I wouldn't necessarily want to use in heat but that doesn't seem to be the case.
Click to expand...

I picked up regular white unwaxed foodgrade butcher paper at RD.
 
Jim Lampe said:
Chris, is there any difference from the pink to regular bp?

I can get a lot of reg bp but if the pink is magical, i'll invest.

and what, if I may ask, was the cost of this pink roll?
Click to expand...
I don't have any "normal" white butcher paper handy, but this pink stuff seems to be thin and when you hold it up to the light, it's kind of translucent.

I hate to admit it, but it cost $68 shipped to CA. :( But as the kids like to say, YOLO.
 
James Harvey said:
I've only just recently started reading about butcher paper. I've always foiled when wrapping. How does one compare to the other? I consider BP to have a waxy side that I wouldn't necessarily want to use in heat but that doesn't seem to be the case.
Click to expand...
James, I think the idea is that butcher paper is somewhere between not wrapping and foiling. It breathes somewhat. You want to use butcher paper that is not waxed. When you examine this pink paper, it's clearly not waxed, is the same on both sides, is very thin and somewhat translucent.
 
I spoke to ABCO a few weeks ago and they told me that its 40 pound weight unwaxed butcher paper.

-- Mache
 
Thanks Chris, Mache,

I was picturing the paper I get when I buy a few steaks from my butcher. It has a waxy side. I watched a few Aaron Franklin YouTube vids today. Can't say I agree with all of his opinions but that's always the case and I'm no pro. I use foil because of the tight seal when you add liquid. If the BP is semi-tight, I'm guessing (per Chris above) it's a midway point between crutch braising and open cooking. Maybe that's the answer. I'm tossing a 12lb brisket on tonight at 10pm EST and going to foil at 150F for the balance. This is my Summer of Brisket so I might try the BP route at some point.
 
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I bought a 1000 ft roll from POSpaper. I'm not sure how it compares to the Oren but it's food safe, the right color and 40# paper. I haven't gotten to try it out on brisket it yet. If you live close to a distributer shipping isn't that bad. I got the roll for about 30 to 40 and the shipping was 12 bucks. I probably would have gone with the amazon option had it been available before. My wife just LOVES the giant roll of butcher paper in the house.
 
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Enrico, it didn't get hung-up in Customs the way the TVWBB flag did for 3 months? Maybe flags are too political and butcher paper not so much. :)
 
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