How do you wrap with Butcher Paper?


 
timothy

timothy

TVWBB 1-Star Olympian
I just bought a roll of Reynolds pink BP.
I used it on a brisket a few weeks ago and tried it on 3 racks of baby backs today.
Q is how do you seal it? It's not the same as foil so you cant roll or fold the edges and it stays put.
Do you just fold it and place the seam side down?
 
That's all I've ever done with paper, although I make sure I've used enough so that there's a complete sheet between the meat and the seam.

I use cut-up brown paper grocery bags because I'm too cheap to buy butcher paper.;)
 
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I'm no expert chef as you well know but, yeah; that's what I do. The "free" end goes down. I learned from folks like @Dustin Dorsey and others that on items such as brisket the fat cap should go on top during the big wrap to avoid losing it... hopefully, I adhere to that advise but I make no promise that it goes that way always :confused:
 
BFletcher said:
I'm no expert chef as you well know but, yeah; that's what I do. The "free" end goes down. I learned from folks like @Dustin Dorsey and others that on items such as brisket the fat cap should go on top during the big wrap to avoid losing it... hopefully, I adhere to that advise but I make no promise that it goes that way always :confused:
Click to expand...
I get what you’re saying completely.
The thing is, I learned about wrapping meat from my father (he was a butcher at Kroger’s before I was born) and he explained that most people don’t use enough or position the product without thinking about either leakage or air infiltration. He used a piece that looked three times longer than the product, placed the goods in the middle or, just a bit short from center diagonally and then brought the “tail” of the paper up, rolling and tucking the ends in as he went.
You end up with a nice tidy, fairly leak resistant, package. Of course as a butcher he’d been trained to tie the bundle not tape.
I see that as a pretty sound technique.
Then again I have a different tying arrangement than many. (Photos available on request)
 
It was fairly windy yesterday and I was getting frustrated trying to wrap them ribs.
Next time I'll move the wrapping process out of the wind.;)
Oh and use a bigger table LOL.
 
Timothy F. Lewis said:
I get what you’re saying completely.
The thing is, I learned about wrapping meat from my father (he was a butcher at Kroger’s before I was born) and he explained that most people don’t use enough or position the product without thinking about either leakage or air infiltration. He used a piece that looked three times longer than the product, placed the goods in the middle or, just a bit short from center diagonally and then brought the “tail” of the paper up, rolling and tucking the ends in as he went.
You end up with a nice tidy, fairly leak resistant, package. Of course as a butcher he’d been trained to tie the bundle not tape.
I see that as a pretty sound technique.
Then again I have a different tying arrangement than many. (Photos available on request)
Click to expand...

Photos requested. :D
 
Oh, my bad. I thought you had a better way to tie up the package. Better knots or something.:D
That is a unique system!
 
I struggled with this myself until I watched a bunch of videos, then it all made sense.

  1. Unroll two pieces of 18" wide pink butcher paper, each about 5 feet long.
  2. Overlap them by about a foot, so that the working width is about 24 inches give or take a bit. The starting ends of the paper should line up. If the far end is off an inch or three no big deal.
  3. Place the brisket in the middle fat cap up, about a foot from the end of the paper.
  4. For extra flavor smear some beef tallow on the butcher paper before placing the brisket on it (fat cap up, bark side down against the paper/tallow).
  5. With the brisket in position, turn it over once, that way the fat cap will now be down, both sides of the brisket covered, and both ends are open.
  6. On the left edge, at the meat end, fold the paper inwards on top of the meat, and then where it folds, crease the entire length of the paper at that distance.
  7. Do the same for the right side.
  8. Now turn the brisket over two more times. By now, you should have about 12 to 18 inches of butcher paper left. Just tuck it under and put it back on the grill surface.
 
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