James Aman
New member
There is such a huge price difference between the white and the pink paper. I'm sure most of of you probably use the pink but will it hurt or really make a difference in the taste or quality of the meat using the white?
Butcher Paper Question
- Thread starter James Aman
- Start date
Jeff Boudman
TVWBB Wizard
It depends on if it is wax coated.
Bob Correll
R.I.P. 3/31/2022
or plastic coated.
I think the pink is still recommended above all other types.
John - au4stree
TVWBB Member
I can’t imagine it making a huge difference aside from what was mentioned above. At the end of the day the fiber amount, size and orientation in the actual paper will will effect it more than anything.
Just remember to check it is uncoated, ie not freezer paper.
Just remember to check it is uncoated, ie not freezer paper.
Dustin Dorsey
TVWBB Hall of Fame
Supposedly the pink paper has something called sizing added to help it hold up to liquid. I don't know about white paper. I've seen white butcher paper used at Louis Mueller to hold briskets that are already cooked.
From my very limited knowledge of making paper, sizing would probably be starch, intended to add support to the finished product.
Waxed or plastic coated would be fine, as long as temps don't exceed (or approach, IMO) the melting point of the coating. Once out of the smoker, and in a low temp environment, coated should be fine. I sure wouldn't use it in a smoker, though.
Waxed or plastic coated would be fine, as long as temps don't exceed (or approach, IMO) the melting point of the coating. Once out of the smoker, and in a low temp environment, coated should be fine. I sure wouldn't use it in a smoker, though.
James Aman
New member
Oh heavens no it's not coated, just plain white paper that's 18inches wide. I was just worried that it would have like a bleach in it or something to that effect. I was at a garage sale and picked up a roll that's about 10in in diameter for $5 so I wanted to ask.
Lew Newby
R.I.P. 1/26/2024
On the Virtual Weber Bullet site our founder, Chris, cooks a central Texas style Brisket with the following blurb on butcher paper. He knows.
"What kind of butcher paper to buy? Look for 40 lb. paper (that’s a measure of thickness) that is at least 18″ wide, but 24″ wide is better. It costs a bit more, but it’s easier to wrap briskets using wider paper. You want an uncoated paper—no wax or plastic on one side. As for color, it’s not important, but if you want to make authentic Aaron Franklin brisket, you can order pink butcher paper from a number of suppliers.
What about using brown kraft paper or grocery bags instead of butcher paper? I wouldn’t. Who knows how it’s made or where it’s been? Paper suppliers say that butcher paper is made from USDA/FDA approved kraft paper, so there is a “food safe” aspect to butcher paper that is not guaranteed when using other papers.". Earlier in the article he asks "Why PINK butcher paper" "Because that's what Aaron Franklin uses."
"What kind of butcher paper to buy? Look for 40 lb. paper (that’s a measure of thickness) that is at least 18″ wide, but 24″ wide is better. It costs a bit more, but it’s easier to wrap briskets using wider paper. You want an uncoated paper—no wax or plastic on one side. As for color, it’s not important, but if you want to make authentic Aaron Franklin brisket, you can order pink butcher paper from a number of suppliers.
What about using brown kraft paper or grocery bags instead of butcher paper? I wouldn’t. Who knows how it’s made or where it’s been? Paper suppliers say that butcher paper is made from USDA/FDA approved kraft paper, so there is a “food safe” aspect to butcher paper that is not guaranteed when using other papers.". Earlier in the article he asks "Why PINK butcher paper" "Because that's what Aaron Franklin uses."