Expert Grill Pink Butcher Paper, 40 lb., Uncoated, 22" x 100'

I've been hearing all the buzz about butcher paper in the smoker, for some time now. I finally got the chance to try it and I won't be without butcher paper for smoking again. I started out with brisket. 225 degree smoker, some apple juice, some salt, pepper and other seasonings. When the brisket hit 165, I took it out and wrapped it in 3 layers of butcher paper and returned to a fresh batch of wood chips and 2 more hours to bring the temp to around 205. I'd heard of the benefits of wrapping a brisket, the drier bark, a more even smoke, a better flavor and juicer meat. All of these things are true. The paper provides the perfect environment for better, well just better. After the success with the brisket I wanted to see what would happen if I used the same concept with my ribs. Another great success. Juicy, tender meat, crisp flavorful bark. I'll be adding this product to my regular smoking regimen and will be exploring all the ways it can enhance my smoker adventures. The paper doesn't burn or have any chemical to cook off into your food. It peels freely from the paper and when it comes to serving time, it looks really good under all that Smokey meat. Great product and an easy way to add tons of flavor and juiciness to your efforts.