Then, what can I use instead of butcher paper?
Parchment paper is a great option for crutching meat in your smoker. It allows some of the juices to evaporate, so you still get a nice amount of bark formation. But parchment paper also holds in more heat and moisture than butcher paper.
Secondly, should I wrap my ribs in aluminum foil or butcher paper? The foil wrapped ribs have a slightly better bark relative to the butcher paper. The other thing is how the ribs stick out on the foil versus peach butcher paper. We think the foil was wrapper tighter creating more of a braise, causing the meat to pull back a little bit further.
Besides, is butcher paper better than aluminum foil?
Butcher paper is the Goldilocks of brisket wraps. You get most of the benefits that come with wrapping the meat in foil without making some of the sacrifices. Like foil, wrapping the meat in butcher paper helps decrease the cook time compared to a naked brisket. Unlike foil, the butcher paper lets the meat breathe.
Can you use parchment paper to wrap a brisket?
Once the brisket has reached the desired temperature, possibly 165 degrees, wrap it in a few layers of parchment paper. You may need to use some kitchen twine to hold the paper on there or seal it up, but you can also fold the parchment paper accordingly to seal the meat inside.
