Butcher Paper 61cm x 100cm - Grill Fanatics
- Breathable: the crust stays dry and firm
- Speeds up a long cook without steaming the crust
- Generous size of 61 x 100 cm for a whole brisket
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Foil seals everything off, and that works faster, but the moisture released stays pressed against the meat and softens your bark. Butcher paper lets the steam escape slowly. You cook a bit less quickly than in foil, but you keep the texture that makes the difference between a good and an exceptional piece of meat after a long session on the kamado bbq.
When to use this paper
Wrap a brisket, pulled pork or a rack of ribs once the bark has set and the colour is right, usually the moment the internal temperature barely rises anymore. This sheet measures 61 cm x 100 cm, plenty for a whole brisket, and the paper catches fat and meat juices without leaking through.
- Untreated and porous, so no steaming effect against the bark
- Bark stays firm and keeps its bite
- Large sheet of 61 cm x 100 cm, suited to a whole brisket
- Also usable for resting or transporting meat
How to wrap your meat
Lay two sheets crosswise over each other, place the meat on top and roll it up tightly like a parcel, seam side down. Then put it back on the kamado and cook through to your internal temperature. Let the meat rest wrapped in a cooler or a switched-off oven after cooking, so the bark doesn't soften after all. Measure the internal temperature with a thermometer from the bbq thermometers.
