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I have recently noticed the number of posts about the use of butcher paper to wrap with instead of using foil.

Well I saw some at Sam's Club so I bought it and tried it when cooking two ~9 lbs pork shoulders. Smoked with FE hickory at 225 until internal temp hit 145. Wife won't eat heavily smoked pork. Sprinkled on a bit more rub and wrapped each butt in two layers of butcher paper. I then put in aluminum pans and cooked to internal temp 195. At that point the meat probe entered like butter.

Meat was moist without a lot of the juice that is usually in my foiled butts. Overall, wife was very pleased. Flavor was good and about the right amount of smoke.

Next will be to use it on ribs.
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