How to Use Pink Butcher Paper for Smoking Meat | BBQ Champs (2024)

It seems like all the time there are new techniques, hacks, and accessories that come out to help make smoking and barbecuing easier or more successful. What was once used mainly by butchers as wrapping for meat orders has become one of the latest must-have accessories for slow smoking large cuts of meat – pink butcher paper.

In this article, we’ve broken down what exactly pink butcher paper is, how it’s a better alternative to foil, and how to use pink butcher paper.

What Pink Butcher Paper Is Exactly

Even if you’ve never bought it, chances are you've seen pink butcher paper before. Sometimes also referred to as peach paper, this paper is usually what your cuts of meat (and sometimes seafood) will come wrapped in at the butcher’s counter.

Pink Butcher paper is an FDA-approved 100% food-grade type of kraft paper that is made from Southern Pine pulp. It has a high level of elasticity and will not tear easily when exposed to moisture. It also still has breathability, so it will still allow a good amount of smoke through. All of these things make pink butcher paper perfect for smoking meat.

The color of the pink (peach) butcher paper is because the paper is natural and unbleached, unlike the white variety. “Peach” is just another reference to the color of this paper and not any kind of peach flavoring or content.

This paper can be purchased in either individual pre-cut sheets or full rolls and is safe to put in your smoker at the normal “low and slow” cooking temperatures. It is important to note that waxed butcher paper, wax paper, and freezer paper should never go in your smoker or grill. It can catch fire and the wax will emit toxic fumes at high heat.

Is Butcher Paper the Same as Parchment Paper?

Butcher paper and parchment paper are very similar. So what is the difference? Compared to parchment paper, pink butcher paper is thicker, more absorbent, and more is more permeable (breathes better). It also has a lower heat threshold. With butcher paper, when smoking meat you’ll be able to still get a good level of smoke flavoring and a better bark/crust on the exterior of the meat.

How to Use Pink Butcher Paper for Smoking Meat | BBQ Champs (1)

So, deciding between using butcher paper or parchment paper largely comes down to the method you are using for cooking and the kind of results you are going for.

Pink butcher paper is perfect for slow-smoking meat. It will help retain heat while still preventing a buildup of excess moisture and allowing the meat to breathe. If you do want to retain moisture and collect juices for a sauce while smoking meat, parchment paper is a better choice.

Keep in mind that parchment paper often comes treated with a coating of silicone to increase its non-stick capabilities. Paper with coatings like this works just fine in an oven (especially for baking) but should never go in your smoker or on your grill.

So, for high-heat grilling applications, you should always opt for unwaxed parchment paper versus butcher paper. Parchment paper does have a higher temperature rating and can easily handle the temperature on the indirect heat side of a grill. Pink butcher paper, on the other hand, will just catch fire.

When and How To Use Pink Butcher Paper

There are two main reasons that many BBQ pitmasters are now using pink butcher paper. The first is that it helps beat “the stall” that sometimes happens when smoking meat, especially beef brisket.

Wondering what “the stall” is? To put it simply, it’s the point during a low and slow smoking session that the internal temperature of a large cut of meat stops rising while cooking. (Make sure to check out our in-depth article on the stall for more information on this!)

The other good reason to use pink butcher paper when smoking meat is during the final stages of cooking. Wrapping the meat towards the end helps to lock in the meat’s internal moisture and heat, keeping it tender and juicy. The loose-fibered and loose-fitting pink butcher paper still allows the meat to breathe and can even help speed up smoking times without drying the meat out.

Pink Butcher Paper vs Aluminum Foil

How to Use Pink Butcher Paper for Smoking Meat | BBQ Champs (2)

You may be familiar with the method known as the “Texas crutch”, which is using aluminum foil to wrap meat during low n’ slow smoking. This method is good for smoking pork ribs and can be very effective for helping big pieces of meat, like brisket, power through the stall.

But remember, once something is wrapped in aluminum foil, it is now inside an impermeable reflective layer. No more smoke can get in and heat cannot escape. So, cooking continues uninterrupted and no moisture escapes at all. With beef, this will sometimes make the meat too moist and it eliminates the chance for a nice crisp bark to further form on the exterior of the beef.

With pink butcher paper, the paper still allows the meat to breathe and doesn’t lock excess moisture inside the wrapping. You’ll still end up with moist meat, but you’ll get that delicious crispy bark that you want on your brisket or beef ribs. It will also help you effectively get through the stall and can even help shorten the length of the stall phase.

Cuts of Meat You Should Use Pink Butcher Paper With When Smoking

Pink butcher paper is most often used when slow-smoking beef brisket at lower temperatures. But, you can wrap many different types of meat cuts that you cook on a smoker. Pitmasters are now wrapping pork butt, ribs, and more.

Don’t be afraid to experiment and see what cuts come out better when wrapped in butcher paper and what cuts get better results with aluminum foil.

Other Helpful Ways You Can Use Butcher Paper

As you can see, pink butcher paper can be very helpful when smoking meat. But some other great uses for it that can come in handy as well, including:

  • For dry brining meat. Just wrap your brining meat in the pink butcher paper and let it rest in the fridge.
  • As a protective “blanket” to preserve the warmth and tenderness of the meat while it is resting and waiting to be served. Just wrap the meat in fresh paper and store it in a clean, dry, room temperature cooler.
  • To serve your barbecue on like your favorite local BBQ restaurant. You can even shape it into cones to serve fries and other sides. It also makes a great, easy cleanup table covering for your seafood boil.

How to Use Pink Butcher Paper for Smoking Meat | BBQ Champs (3)
Source: Challenge Butter

  • For sending leftovers home with your guests. Just wrap up any leftover meat in the butcher paper and secure it with a piece of masking tape.
  • For the French style of cooking known as “en papillote where food is cooked in a pouch. This popular technique is often done in the U.S. with aluminum foil, but pink butcher paper works great for this method, especially when steaming delicate fish and seafood.

Start Taking Advantage of Pink Butcher Paper Today!

Pink butcher paper makes it easier to maintain proper internal meat temperature, allows the meat to breathe and absorb smoke flavor, prevents over-steaming, and enables you to achieve a perfect exterior bark.

If you’re not using pink butcher paper when slow smoking large cuts of meat, you should start today! This inexpensive cooking accessory adds utility and versatility to your smoking endeavors.

Do you use pink butcher paper when smoking meat? Have you recently tried it for the first time? Leave a comment below. We would love to hear about your experience with it!

If you are ready to really kick your meat smoking and grilling skills up a level, join the Champion Pitmasters and Grillmasters in first-of-their-kind in-depth virtual BBQ classes here at BBQ Champs Academy. Here you’ll learn competition-level cooking techniques, insider tips, and more. You can be showing off your competitor-caliber cooking in no time. Get your All-Access pass today!Also, make sure to check out the BBQ Champs Academy YouTube channel! Subscribe to get all the latest insider info and competition barbecue news straight from BBQ pros!

How to Use Pink Butcher Paper for Smoking Meat | BBQ Champs (2024)

FAQs

Can you smoke meat in pink butcher paper? ›

Pink butcher paper is perfect for slow-smoking meat. It will help retain heat while still preventing a buildup of excess moisture and allowing the meat to breathe. If you do want to retain moisture and collect juices for a sauce while smoking meat, parchment paper is a better choice.

How do you use pink butcher paper? ›

Pink butcher paper cannot be wrapped as tightly as foil and is more breathable. This allows some of the steamy moisture to escape, but it also ensures that your meat retains enough moisture to keep it juicy and tender. The paper is also porous enough to let the good smoky flavor in as some of the moisture escapes.

What temp does pink butcher paper burn? ›

Q: Can pink butcher paper withstand 400 degrees for 2 minutes? A: It should be fine since the flash point for paper is 451 degrees Fahrenheit.

What is the difference between butcher paper and pink butcher paper? ›

While all butcher paper has been treated to withstand moisture, the white version has undergone a bleaching process. It also may have a wax coating on one side that will melt when it comes into contact with heat. Pink paper has a more natural appearance and a superior texture, making it a better choice for the smoker.

Does smoke still penetrate butcher paper? ›

This breathable paper can be used to wrap meats before smoking because it allows the smoke in but doesn't trap moisture.

Does the color of butcher paper matter? ›

Wrapping it up

Pink butcher paper is a handly alternative to foil that reduced the downsides to wrapping meat during or after cooking. Unlike foil, using pink butcher paper lets moisture escape, preventing over steaming, while still protecting the meat from the full impact of the smoker.

Is pink butcher paper better than aluminum foil? ›

Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming. Butcher paper not only prevents over-steaming but also protects the meat from the full impact of the smoker.

What kind of tape do you use on butcher paper? ›

A: You can use freezer tape or in a pinch masking tape. You can also just overlap the paper a few inches and fold up the ends. Helpful?

How many layers of butcher paper for brisket? ›

For the wrap, you'll need two wide sheets of aluminum foil or butcher paper that are four times longer than your brisket is wide. Place one sheet of paper on your workstation, with the long edge running perpendicular to you. Place the second sheet on top so it overlaps by about half its width.

Is pink butcher paper toxic? ›

FOOD GRADE, SMOKER SAFE: Non-toxic and smoker safe! Approved for direct food contact, our pink butcher paper holds juices in while still letting steam escape, making it the perfect choice for smoking meats.

What color butcher paper is best? ›

Go with Pink or Brown, here's why: Butcher paper comes in 3 colors: Brown (natural – no color/no bleach) Pink (aka peach – pink color is added to brown)
...
You want to look for a paper that is:
  • Unwaxed.
  • Unbleached.
  • Uncoated.
27 Dec 2021

Will pink butcher paper hold liquid? ›

It's a paper that's treated during the manufacturing process so it can keep its physical integrity and not tear or disintegrate when wrapping meat or holding liquids, but it's neither waxed or coated.

Does butcher paper speed up brisket? ›

Butcher paper is another option for wrapping brisket. It helps speed up the cooking process, while still allowing some smoke to get through. A lot of Texas barbeque restaurants prefer wrapping their briskets with butcher paper.

How long to smoke a brisket at 225? ›

Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F. Wrap brisket in butcher paper or foil and return to the grill.

Does butcher paper speed up smoking? ›

Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints. It speeds up the cooking time like foil does, but still allows some smoke to get through which foil doesn't. Professional cooks smoke dozens of briskets at a time, so they get a lot of practice.

Does butcher paper dry out meat? ›

While not all pitmasters wrap their meat in the final stages of a cook, wrapping is an effective way of finishing a long cook without drying out the meat. You can wrap your meat in either foil or butcher paper.

Does meat cook slower in butcher paper? ›

The paper will absorb some moisture but doesn't allow nearly as much liquid to evaporate as aluminum foil does. I think the most common argument AGAINST the use of butcher paper is that it can really slow down your cook, especially if you're smoking a brisket and you hit a stall.

Will pink butcher paper catch on fire? ›

Unlike wax paper or freezer paper, butcher paper doesn't catch fire when exposed to heat. So it is safe and specially made for food smoking.

Is pink butcher paper the same as wax paper? ›

Use butcher paper for heavy-duty cooking projects involving raw meat. Non-stick surface: Unlike butcher paper, parchment paper has a silicone coating that gives it a non-stick surface. Neither paper should be confused with wax paper, a type of paper with a thin paraffin wax coating.

Is pink butcher paper the same as parchment paper? ›

No, parchment paper is not the same as butcher paper. Butcher is more versatile, as it can be used for cooking, wrapping, and crafts. Parchment paper is coated with a food-safe silicone, which gives it a non-stick surface. Both are also different in terms of temperature tolerance.

What temperature do you wrap a brisket in butcher paper? ›

Most pitmasters instinctively wrap their briskets (as well as pork butts and ribs) in either aluminum foil or butcher paper at some point during a cook. Usually, the wrap occurs once the internal temperature of the brisket hits 165°F.

Should I wrap my ribs in butcher paper? ›

While I don't wrap ribs in butcher paper much anymore - I was a big believer in doing so for a long time. The biggest benefit of butcher paper is that it's less susceptible to tearing. It's also fairly cheap and can be made malleable by spritzing with water during application.

How long does meat wrapped in butcher paper last? ›

“We recommend using fresh, paper-wrapped meats within three to four days of purchase. If meats are vacuum sealed, you want to use or freeze them within two weeks of the 'packed on' date.”

What sealant do you use on butcher block? ›

Polyurethane for butcher block countertops.

Polyurethane is a liquid coating that dries into a plastic film and is excellent for sealing the countertop, but then there's a layer of plastic between you and your pretty new wood.

What is the best oil to seal a butcher block? ›

Food Grade Mineral Oil: This is the top choice for butcher blocks, and it's the primary ingredient in commercial sealing products. Look for food grade mineral oil in your local pharmacy – it's also sold as a laxative – and it'll be much cheaper in the pharmacy than in the hardware store.

Do you wrap brisket fat side up or down? ›

Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.

What is the 3 2 1 method for brisket? ›

It totals 6 hours of smoking at a low temperature.
  1. 3 – The first stage you smoke at a low heat, unwrapped for 3 hours.
  2. 2 – The second stage you smoke at a low heat, wrapped in aluminum foil or butcher paper.
  3. 1 – The last hour you smoke, unwrapped, and typically add some kind of sauce or glaze for finishing flavor.
7 Sept 2022

Should I wrap my brisket if there is no bark? ›

If the brisket has very little to no bark, it usually means that the environment inside the smoker was too humid. Wrapping the brisket during the smoking process creates another version of the same problem, as this causes the meat to steam inside the package.

How much heat can butcher paper withstand? ›

Peach butcher paper resists heat up to 450°F. With leak protection to stay strong when wet, it holds in moisture and heat while allowing steam to escape, preserving that flavorful bark you want.

Can you freeze meat in pink butcher paper? ›

You can freeze meat that is wrapped up in butchers paper, and it will also protect your meat from developing freezer burn or any other adverse effects that it may get in the freezer as well. You may find that freezer paper can be the best alternative for freezing meat, but butcher paper does still work fantastically.

Should you wrap chicken in butcher paper when smoking? ›

Lately I've tested cooking chicken wrapped in pink butcher paper and found it to be excellent for adding smokiness and retaining moisture, which is the key to great BBQ chicken. This recipe is fun to cook, and it makes for a really nice presentation with the butcher paper.

Does wrapping in butcher paper cook faster? ›

Butcher paper gives a better bark as the crust does not get steamed like a brisket wrapped in aluminum foil. Butcher paper wrapped briskets cook slower than foil wrapped briskets since the paper lets more heat escape.

Should I put foil under meat in smoker? ›

Wrapping your brisket in aluminum foil speeds up cooking time and keeps in the meat's fat and juices, leaving it tender. It also helps keep the temperature constant, allowing it to cook evenly.

Should butcher paper be waxed? ›

While wax paper can come in handy for transporting the raw or cooked brisket, it's better to use unwaxed butcher paper for the smoker. What is this? The wax will melt when it's exposed to high temperatures.

Should I Let brisket rest in butcher paper? ›

The first step to resting meat is removing it from the heat source (grill, oven, etc.). Then, remove any foil or butcher paper. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve.

What is the secret to good brisket? ›

Much of the secret to smoking brisket is keeping a consistent temperature for many hours while it cooks. Managing your flame is the key. Pitmasters suggest easing into your fire; you can always stoke it to spike the temperature. It's much harder to bring a raging fire's temperature down.

How do I get more bark on my brisket? ›

More surface area – the more surface area you have the more bark will form. Consider splitting that pork shoulder or brisket, or tie your meat into a tube. You can also gash the meat and really get that rub in there too.

Is brisket better at 225 or 250? ›

No, it is not recommended to grill briskets at higher than 250 degrees Fahrenheit. Grilling a brisket at a high temperature can cause the meat to become tough and dry. To get the best results, it's important to cook your brisket low and slow, at 225°F or lower.

How long to smoke a brisket so it falls apart? ›

Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour. Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil.

Can you over smoke a brisket? ›

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it's been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat.

Can I use pink butcher paper instead of foil? ›

You can wrap your meat in either foil or butcher paper. There are advantages to both, whether you're cooking brisket, pork butt, or spare ribs.

Can you put apple juice in butcher paper? ›

2. Spritz the upper portion of the butcher paper with warm water or apple cider vinegar/apple juice or really any liquid you have on hand - even beer would suffice. What is this? You're not saturating the paper, you're spritzing it so that it's workable and so that you can create a tighter seal on your ribs.

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