Pink Butcher Paper Roll (17.75 inches x 100 feet)… $10.95 + free prime ship

Pink Butcher Paper Roll (17.75 inches x 100 feet), Unbleached, Unwaxed & Uncoated for Smoking & Resting Meat by Paper Pros

Pink Butcher Paper Roll (17.75 inches x 100 feet), Unbleached, Unwaxed & Uncoated for Smoking & Resting Meat by Paper Pros

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Highlighted Features
  • SMOKING & RESTING: Ideal for safe, direct food contact when smoking or resting meat. Designed to be breathable, this paper allows for smoke to penetrate meat, and for moisture to escape during the smoking process to avoid soggy meat, unlike traditional foil. e, this paper allows for smoke to penetrate meat, and for moisture to escape during the smoking process to avoid soggy meat, unlike traditional foil.
  • DURABLE: High wet strength properties so that the paper will not fall apart during use. Great for keeping flavors locked inside the wrapping while grilling and smoking meat.
  • FOOD SAFE: Unbleached, unwaxed, and uncoated to not tamper with your food. Paper can be recycled after use.
  • CREATE BEAUTIFUL BARK: The paper allows the meat to develop a crispy, caramelized exterior while still maintaining its tenderness and juiciness.
  • RETAIN MOISTURE: Paper Factory's PFACT Pink Butcher paper helps to retain moisture in the meat, preventing it from drying out during the smoking process. The paper acts as a barrier, allowing the meat to cook slowly and evenly while still allowing the smoke to penetrate and infuse the meat with flavor

 

Use to wrap your brisket for resting and more

10/18 10:45 AM Central: This is selling for just $10.45. Shipping is also free to many US addresses with Prime Membership  [Try Prime for Free] or a qualifying orderPrices and availability can change quickly. Check product page for current info.

Pink Butcher Paper Roll (17.75 inches x 100 feet), Unbleached, Unwaxed & Uncoated for Smoking & Resting Meat by Paper Pros – affiliate link, note that multiple variations of this product may be available, as such a different version may appear at this link

My Process for Smoked Brisket and Burnt Ends

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