Pink Butcher Paper


 
Chris S in YEG

Chris S in YEG

TVWBB Fan
I am doing a brisket this coming weekend for a family celebration and I am going to try butcher paper wrap instead of foil. So I went to a local butcher supply store and explained that I am smoking a brisket and need pink butcher paper to wrap the brisket in and return it to the smoker. I was told I needed unwaxed paper, which is Kraft paper. This is the brown stuff you see parcels wrapper in. I purchased it with out thinking. When I started thinking about the videos I have watched and things I have read everyone talks and uses pink butcher paper. My question is does the shinny side of pink butcher paper which I assume is some sort of wax affect the brisket? As well did I just purchase a lot of arts and craft paper for my kids and should purchase a roll of pink butcher paper?
 
Kraft paper is not the same.
The correct butcher paper, like EdP said, has no coating, it's the same on both sides.
 
According to the stores website.

PAPER, 18/30 KRAFT NATURAL 18"W - For anyone playing around with beef briskets or bbq'ing! This natural kraft paper is perfect for wrapping your creations after it is smoked. This paper is 18" wide and is sold by the foot, so you can get the exact amount you are needing.

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My concern is when they say "after its is smoked". I bought a roll not the sheets.
 
I was considering parchment paper because I have a roll, but the two sides look different. Do both sides look the same on your paper?
 
Thanks for the link. I was reading another site as well describing butcher paper compared to steak paper. Which talked about the internal treatment to withstand more moisture and liquid then normal paper. The kraft paper I have is thin and I cant see it holding up to much moisture. I am taking another trip to a specific butcher supply store that advertises pink butcher paper and will compare what they have to what I purchased. If the pink paper is denser then the Kraft paper I will use that.

As a bonus my kids will be happy with their new roll of drawing paper.
 
Well they say that butcher paper is peach treated. I wouldn't worry so much about that as I would whether or not the paper is FDA approved. If they are saying it is, then you are good to go. The treating is to make the paper harder to tear. I bought my roll from Webrestaurant store. The Oren paper is absolutely the same stuff that Franklin uses. Whatever I have, it works. I went for a 24 inch roll because I figured it'd be easier to handle. Franklin uses an 18 inch roll. The problem is that people are a little free and loose with these terms so it's confusing. Just make sure you have FDA approved paper that isn't waxed.

I tear off huge chunks for my son to use with sidewalk chalk if I don't feel like doing that outside. It's great for all kinds of things.
 
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The Kraft paper that I've seen is thicker than the pink butcher paper I have, but less sturdy and moisture resistant.
Apparently there's Kraft paper made from new pulp, and some that's recycled.
 
Back east, I could only get packer briskets at a proper butcher. He'd always give me about 6' of the right stuff (pink, no coating) when I asked. Saved the expense and bother of getting an entire roll.

Jeff
 
I picked up a 24" roll (Webstaurantstore.com) a little over a year ago. I'm going through it faster than I'd thought.

It's also nearly indestructible as a cat toy, they don't go through it like paper grocery bags.
 
Kraft paper is probably just fine but, (I spent years in the art material business, and two in food paper packaging) I don’t think I would use it for wrapping, the peach/pink stuff is very different in its ingredients and treatment. Brown Kraft, is made using both post consumer and new material in its pulp.
The pink is treated with a little more grease resistant “stuff”, much better suited for the job being discussed. Have you ever gotten breadsticks at “Fazoli’s, Little Caesar’s or Dominoes”? The bags are made with paper that has been treated with a 3M product that is food grade “scotchgard” in a manner of speaking. White butcher paper is either waxed, plasticized, or rosin coated in most applications.
Not, what I would necessarily what I want on my brisket. I’m sure it would be fine but, it’s not designed for higher temperatures, it’s for putting in the refrigerator.
The 18/30 term you mention refers to width (18”) and weight(30lb.) I used 30lb. for wrapping framed pictures, or Christmas presents back then, I was poor and it was virtually free as a perk from the job!
 
Thanks everyone for all the input, I learnt a lot about paper. I picked up a roll of peach paper and by comparing the kraft and peach side by side the peach seems like a much sturdier paper. I will be using the peach paper with a brisket for our Family celebration on Sunday.
 
I was kind of researching it and realized I bought my paper from POSpaper.com not webrestaurant store. I can't tell for sure who made it but the Oren International appears to be CounterKraft™ made by Georgia Pacific Packaging. So they are still using the term "kraft paper." I can't tell who supplies POSpaper. Maybe when I get down to the cardboard tube in a few million years I'll find a number printed on it. Their description doesn't have a ton of info:

40# Red Paper
Durable thickness and strength
Commonly used for meat/deli wrap, table covers, packaging, plant/floral wrap & many other applications
FDA Approved
Near neutral ph with low sulfur

The paper is really pink or kind of a shade of brown depending on the light. I go down this rabit hole every few years wondering if I really have the right paper. I'll probably pass this roll onto my grandkids someday so I need to know.
 
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