3 Ways to Distinguish True Peach Paper from the Substitutes

[Chris Allingham]

"3 Ways to Distinguish True Peach Paper from the Substitutes" from distributor Oren International. Via Daniel Vaughn at Texas Monthly.

http://www.oren-intl.com/blog/3-ways-to-distinguish-true-peach-paper-from-the-substitutes

 

[Cliff Bartlett]

Guess I lucked out! Usually it’s the other way around.

 

[JimK]

Thanks Chris! A lot of imposters out there. I haven't tried the paper yet, but might soon if brisket prices come back to earth.

 

[Rich Dahl]

Going to buy a lottery ticket because I lucked out and got the right stuff and still have about 95 feet of it left.

 

[Jeff Boudman]

I buy mine from Fruita Woods. It comes in 36x36 sheets.

 

[Chris Allingham]

If buying by the roll, I recommend 24" wide. It will wrap all but the largest briskets using a single sheet. Use 18" wide and you may end up using two overlapping sheets. Although depending on price, it may be cheaper to use two overlapping sheets of 18" vs. a more expensive sheet of 24".

I did not even know that peach paper comes in 36" width.

 

[JKalchik]

Chris, I'd bet that the bulk manufacturing process probably runs rolls that are 8-10' wide. A converter process will potentially coat one side, slit to the proper width, and roll to length. Nearly every paper product out there is made in wide rolls and reduced down to the final product.

I would agree with buying by 24" width. I kind of fell into that by accident, and 18" won't really cover a full packer brisket. Coincidentally, the cats just love a 4' long sheet lightly crumpled on the floor.