Butcher paper and parchment paper are highly valued by grill masters for wrapping meat for the best results. Discover everything you need to know about using each rolling paper and which one is best for your smoked products.
Grilling or smoking meat is an art. From stoking the fire to selecting the meat, it takes skill and practice to perfect. For the aspiring pitmaster aiming to conquer the local cook-off, choosing butcher paper or parchment paper can be a mystery.
Both differ in heat and moisture retention, permeability, and overall construction, but choosing doesn’t have to be that difficult. We found that.
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Butcher paper is thicker and more durable than parchment paper. It also collects liquids better for easy cleaning. Although parchment paper is thinner, it is coated with food grade silicone to provide a non-stick surface.
Why pack meat for grilling?
Low and slow is the name of the game when lighting the smoker. With the smallest version, grilling quickly takes up most of a whole day. Depending on what style of grilling you are looking for, there are many methods and facets that can make the process daunting.
One of the well-known keys to expert-level grilling is wrapping the cut of meat during the cooking process, but why? Get a sneak peek at brisket, the king of meat on the Texas barbecue scene.
A superb cut of meat like this, cooked slow and low, will eventually reach a stagnation stage. Grilling occurs when the internal temperature of the meat does not rise for a significant period of time before continuing to cook it.
Wrapping up your seat speeds things up and gets your artwork to the table before the game is over. Meat contains water, fat, and other moisture that escapes when exposed to heat. Wrapping your cut prevents that moisture from escaping and keeps your meat deliciously juicy.
What is butcher paper?
Butcher paper, also known as kraft paper, is a thick, durable material that is often used to protect tables in an art classroom. The durability of the butcher paper makes it an ideal choice for protecting your meat on the journey from the grocery store to the grill.
Butcher paper is a common choice when the grill master wants to protect meat from the heat of the grill, retain moisture, and relieve stagnation. It’s our favorite for wrapping brisket , Boston rump steak, ribs, and other classic grilled meats.
The grill master should use butcher paper once the meat is at an acceptable level of direct smoke, at the end of its standing time, and when the meat needs to be protected from drying out. No problem, finish the cut on the packaging. It’s important not to wrap the cut too early or you risk inhibiting the smoke flavor.
Now that we know the purpose of the butcher paper, what legend do we add to the cart? White and brown are the most common varieties of butcher paper, but peach paper has had a recent popularity after Texas grilling legend Aaron Franklin won him over to using it.
Unfortunately, peach paper doesn’t have a distinct peach scent; It’s only called that because of its color. The main difference in peach paper comes from a process called sizing, which keeps the paper from getting dirty when wet.
Aside from cleaning up faster, sizing helps retain evaporating moisture, keeping meat juicy and saving juice for basting or gravy.
One downside to be aware of: prolonged exposure to direct heat can ignite butcher paper and ruin your smoky Saturday project.
What is parchment paper?
Parchment paper is a thinner alternative, often sold in small plastic wrap-like rolls or precut sheets. It is treated with silicone that creates the non-stick feature, making it a great choice for various cooking needs. Bleached and unbleached parchment paper can be found on the shelf at your natural grocery store, and both are FDA-approved for cooking.
However, the blanched variety can release dioxin when heated, making grilling with parchment paper a risk. It’s important not to confuse freezer paper with parchment paper. Freezer paper and the like are coated with wax that melts when exposed to heat, rendering your dinner inedible.
Like its close relative mentioned above, this product has many of the same uses and can be used to retain moisture and overcome stagnation.
It should be used in the same way after the desired piece IS widely monitored in the cooking process. Parchment paper is very versatile and can be used outside of the pit. it can wrap fish and vegetables for steaming, or line baking trays and simmering trays.
Differences between butcher paper and parchment
Side by side, the difference in thickness between these two options is obvious. Butcher paper is significantly thicker than parchment. Butcher paper is sturdy, which means it won’t rip or tear, making it a likely choice for protecting a workplace or an elementary school classroom.
While you could use parchment paper for the same purpose, you might get a few more nicks and scratches at the family table. Parchment paper tears easily and doesn’t easily compare to the durability of butcher paper.
The silicone coating on parchment paper retains more heat than the breathability of butcher paper. This distinction is important because parchment’s heat retention can allow the meat to continue cooking after it reaches the desired internal temperature.
When unpacking a crafting chest wrapped in butcher paper, the Grill Master may notice a small amount of liquid. Butcher paper tends to absorb more liquid than its counterpart. Although moisture is retained, the permeability still allows the desired crust to form.
The silicone coating on parchment paper makes it less permeable than butcher paper, which allows more evaporated juices to be trapped within the wrapper.
Bottom line: if you want to collect the sweet juices of your work, use parchment paper. If you prefer lower heat retention, more robust crust formation, and less mess, butcher paper might be your choice.
Butcher paper and parchment have uses beyond wrapping an expensive cut of meat.
Butcher paper can be used for crafts, protecting furniture, or wrapping fragile heirlooms when it’s time to move. Parchment paper can be used for more kitchen tasks than its close relative; It can be used to pack vegetables for steaming or to neatly prepare a fish dish.
Writer & content creator. BBQ fanatic!
