Butcher Paper Butt


 

Steven P (Tupelo)

TVWBB Super Fan
I put on a couple of butts late Friday night and I gave butcher paper a try with one of them. I usually don't wrap butts because I don't like what foil does to the bark.
Here they are rubbed and ready to go on:
d2061136-233e-4e9c-86a0-8075f6e6a824_zps06c1ff57.jpg


I chose to wrap the bigger one so I could see if it would catch up with the smaller one. I wrapped with 3 layers.
BostonButts006_zpsb962c160.jpg


The butcher paper did not seem to speed the butt through the stall any significant amount. But, the end result was a juicy butt with a great bark. The texture of the meat was outstanding. It was noticeably more moist than the butt that was not wrapped.

The wrapped one pulled:
BostonButts009_zps5fb021f8.jpg


So, overall I was impressed with the effects of the butcher paper. This was my first time using it with any meat. I just put on a brisket flat that I will wrap later on today. Thanks for looking.
 
Looks good!
I'd like to try the BP on a butt, curious what temp was the WSM cruising at? I do my butts 275-300 measured @ the top vent and I'm worried the paper might char.
TIA

Tim
 
Looks Great Steven!
I like to try different approaches... learn new stuff.
Thanks man, for sharing this! :)
 
I'm guessing the paper will not help you through the stall since the current hypothesis is that the stall is caused by evaporative cooling. Even if the paper stays dry, I'm still thinking it will be a poor conductor of heat, especially if you have multiple layers with pockets of air between them.
 

 

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