Just wondering I see where people are wrapping their brisket's in butchers paper, just wondering if this has been tried or would work when you wrap your ribs? Any thoughts???
Thanks,
Glenn
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Always have thoughts, your lucky day...well maybe!
I was taught by Smokin' and Tom to try to understand the needs and wants of your cooking procedures/methods.
Foil will soften bark, but can be used to add an extra layer of flavor or in some cases, it can be used to catch favorable juices of the product. Some believe it has tenderizing effects, but I can tell you for sure, good cooks can achieve tenderized ribs without it.
If a cook had a pit that produced a lot of smoke, he might need a way to keep the product from layering on to much creosote(smoke). That might produce a need for some protection and butchers paper might help that problem while keeping the cook from producing a soft bark?
I have not used butcher paper, so I really can't tell if you would be able to layer a flavor with it, but my instincts as a cook, tell me that it would not work very well.
Smokin' has always encouraged a cook to try something for himself and you would never have any doubts about it...I just don't see no need for it in my smoker though.
I was taught by Smokin' and Tom to try to understand the needs and wants of your cooking procedures/methods.
Foil will soften bark, but can be used to add an extra layer of flavor or in some cases, it can be used to catch favorable juices of the product. Some believe it has tenderizing effects, but I can tell you for sure, good cooks can achieve tenderized ribs without it.
If a cook had a pit that produced a lot of smoke, he might need a way to keep the product from layering on to much creosote(smoke). That might produce a need for some protection and butchers paper might help that problem while keeping the cook from producing a soft bark?
I have not used butcher paper, so I really can't tell if you would be able to layer a flavor with it, but my instincts as a cook, tell me that it would not work very well.
Smokin' has always encouraged a cook to try something for himself and you would never have any doubts about it...I just don't see no need for it in my smoker though.
Sounds like a soggy mess to me. 
Let us know how it works out. 
Let us know how it works out.
my 1st father-in-law used to "cook" briskits and butts in brown grocery bags. He claimed it kept them moist and the outside wouldn't burn (bark?) he also cooked on a 55 gal barrel grill/ smoker maybe that was the diffrence?
I guess the question to ask back Glenn is why? Are you wanting to substitute it for foil that you use?
It's porous, so it will let some smoke in and it will wick away some of the grease and seems to work on longer smokes for some people.
I've experimented with it, just not on ribs. I don't foil my ribs.
It's porous, so it will let some smoke in and it will wick away some of the grease and seems to work on longer smokes for some people.
I've experimented with it, just not on ribs. I don't foil my ribs.
Like the good cooks above said.What is the purpose?
Think about a cook doing 36 slabs and decide if he would even consider doing what we are asking.
If he had the cooker and could afford the 36 slabs,maybe he has some experience/knowledge.
When we figured out ,he wouldn't even consider doing what we ask,would we ask?probably not.
K.I.S.S. tends to produce 95% of what the cooker is made for,so we just go ahead cook and enjoy the results.
yes,most of us have tried things to prove we could do them,then we don't need to ever again.
Just a thought.Enjoy
Think about a cook doing 36 slabs and decide if he would even consider doing what we are asking.
If he had the cooker and could afford the 36 slabs,maybe he has some experience/knowledge.
When we figured out ,he wouldn't even consider doing what we ask,would we ask?probably not.
K.I.S.S. tends to produce 95% of what the cooker is made for,so we just go ahead cook and enjoy the results.
yes,most of us have tried things to prove we could do them,then we don't need to ever again.
Just a thought.Enjoy