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Reddit mentions of Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef Briskets - USA Made - All Natural Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet

Sentiment score: 6
Reddit mentions: 13

We found 13 Reddit mentions of Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef Briskets - USA Made - All Natural Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet. Here are the top ones.

Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef Briskets - USA Made - All Natural Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet
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    Features:
  • 100% MADE IN USA: Tenderlicous Butcher Paper is manufactured right here in America, in accordance to the highest standards. It’s definitely a safe and healthy choice for you and your family.
  • FINEST QUALITY: It is unbleached and all natural. There is no wax and polymer coating on the paper. We only choose the finest pure virgin pulps to make our paper.
  • AUTHENTIC TEXAS STYLE: Our paper is chosen by many BBQ enthusiasts to create the Texas style brisket smoking. The paper protects the meat from the full assault of the smoker, while its high breathability property also allows the steam to escape the wrapping. Thus this will not create soggy exterior bark.
  • STRONG AND DURABLE: Our specially formulated treament on the internal paper structure gives the extra boost to the paper’s wet strength so that it will not fall apart that easily when it gets soaked in oil or water.
  • MULTI-PURPOSE FOOD SERVING: Beautiful natural peach tint has made it an excellent aesthetic choice for serving other types of food such as sandwiches, burgers, fries and etc.
Specs:
ColorPink
Height3.6 Inches
Length18 Inches
Number of items1
Size18" Pink Butcher Paper
Width3.6 Inches

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Found 13 comments on Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef Briskets - USA Made - All Natural Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet:

u/morkchops · 16 pointsr/smoking

Brisket is a challenge. I have gotten the hang of it pretty good, after several tries. I do mine like they do in Texas, because, well I live in Texas.

Don't cut your brisket up in smaller pieces, its not going to turn out correctly, ever. It's really meant to be cooked all together.

Step 1: Trim

I square off the brisket flat - the flat typically has really uneven edges huge chunks of hard fat and other stuff that won't cook down. So the goal with the flat is to get all the sides of the meat even thickness and to reduce, but not completely remove the fat cap.

For the Brisket Point, I want to build bark on meat so I'm aggressive with the trim. The point is heavily marbled, so we don't need to maintain as much exterior fat here.

Step 2: Season

Salt and pepper all over. That's it.

Smoking for long hours is going to pretty much hide any flavors you put on the brisket anyway, so just S&P for me. But here you can try things out and get creative. Unless you are trying to do Texas style, which is S&P.

Step 3: The cook

I have an electric pellet grill. It uses little wood pellets to heat and smoke. I set this to 275F (135C) and put my brisket on and close the lid. Now I walk away. I do nothing except make sure the fuel is good for 6 hours. This first 6 hours is where you get the bark.

After 6 hours have passed - I open the lid for the first time. I'm checking the bark here. if its light go another hour. if its where I want it it's time to wrap. Some people wrap in foil - I disagree with this.

I use butcher paper: https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4

The butcher paper protects the bark, it breathes unlike foil, and you want it to breath.

At this stage I'm 6 or 6.5 hours in now. This is the first time I'm putting a probe in. I expect to be 155F - 165F (68C-74C)

Brisket is wrapped back on the smoker, and probed. I'm watching fuel and just watching the brisket come up to temp.

At 200F (93C) I'm using my probe to test the brisket in various places. The probe should go right through meat with little to no resistance. Remember I'm still wrapped so I'm poking through the paper as well. (just don't go all the way through and let the juices out of the bottom.) the brisket is probably going to be "done" Between 205F and 210F (93C-98C) But the poke test is more important than the actual temp - just dont go over 210F(98C)

Now I pull it off and wrap it in a towel. I put it in a cooler until the temp drops down to about 160F (71C) Perfect serving temp.

​

Hope at least some of this is helpful!

u/Donny-Thornberry · 8 pointsr/pelletgrills

I'm not OP but I make a brisket about twice a month for my family. Here are my steps, done on a Rec Tec Bull 700.

  1. Trim brisket. Remove decal, trim fat cap down to ~1/4", remove any silverskin on top.
  2. Rub it. Use S&P to stay pure, or whatever makes you happy. Occasionally I will break all the rules and inject with a mixture of melted Kerrygold butter and cajun seasoning. It's always a hit.
  3. Place brisket fat-cap-side-down on your smoker and get the temp set to 225.
  4. When brisket internal temp gets to ~160, and has developed a nice crust, pull it and wrap in peach butcher paper. Can be found on Amazon Here
  5. Let brisket continue to cook until internal temp reaches ~204 degrees.
  6. Let rest in cooler for no less than about 2 hours.
  7. Slice 1/4" thick.
  8. Shove down your gullet.
  9. Share with friends, family, neighbors...etc.
  10. Take any leftovers and make chopped beef sandwiches, or use as tamale stuffing.
u/AVGJOE4 · 4 pointsr/smoking

Experimenting.

Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_.qduDbS6AXYYW

u/banonymousmyass · 3 pointsr/smoking

Here’s one: Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef ... https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_sms_c_api_i_-BJUCb484WQX0

I’ve never used it but it gets good reviews

u/AHarmlessFly · 3 pointsr/BBQ

I also purchased from amazon [this](Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_apa_AOeFAbB16G7MW)

It is awesome and a normal amount.

u/utahphil · 2 pointsr/BBQ

Thermopop

This bacon cure with the recipe tied to a mason jar filled with the cure.

Head lamp

Clam Shell Tongs

Roll of Heavy Duty Foil

Roll of Pink Paper

Spool of Butchers Twine

Polder wired probe thermometer

Instead of a basket throw everything on a decent sheet tray.




u/HumanFart · 1 pointr/Traeger

I use this paper and it works great. amazon link

u/commonwealthva · 1 pointr/BBQ

Here’s a link to butcher paper on amazon:

Pink Butcher Kraft Paper Roll - 18" x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_ASO6CbVN16XSP