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[Michael_NW]

In a lot of ways I still see myself as a newbie, even though I've been pellet smoking for over 6 years. During that time I had adopted a KISS approach, part of which was to not wrap any of my cooks. In hindsight, I think it was in response to my learning curve on my Traeger Junior; I was having trouble enough just trying to keep my pit temps constant - why would I want to introduce any other complicating factor? I'm not saying it was right, it's just how I was thinking.

Fast forward to the present and my glory days with a MAK 2 Star. Suddenly, I feel less inhibited and much more willing to try different techniques and methods. "Should I wrap?" is no longer a definitive yes or no, but an option to include as I plan my next cook. My brisket cook of this past weekend represents a major step for me, as I feel like I've finally landed on my feet with a solid brisket that didn't need to be turned into chopped beef, and part of that success I think was due in part to wrapping it with butcher paper at some point during the cook.

So, all that to get to my question: for those who wrap pork butt, do you ever use butcher paper instead of foil? Or does using butcher paper not provide a tight enough seal around the meat to accomplish it's purpose?

I'll be cooking two butts this weekend and I wanted to try it on one of them to see the difference, and was curious if anyone here has tried it, yet.

Thanks!

[mowin]

I've wrapped and not wrapped briskets, and pork butts. The main difference is the bark. Less bark when wrapping. As far a BP or foil, I use foil more often, because it's what I usually have on hand. I do find the bark doesn't suffer as much using BP, but if I'm doing PP, I don't think it really matters as everything gets mixed together.

[Bar-B-Lew]

I almost always wrap butts in foil once they hit the stall.  I then cook them to about 203° and pull off the smoker.  I usually cook at 250°-275° grate temp.  Once I pull, I put the butts in a full size pan, unwrap to less the juice fall in the pan, pull the meat and stir it in the juice, and eat.

I used foil because I did not have butcher paper.  I have a roll of paper now, and may use that on one of my next cooks.

[triplebq]

During my years of playing with fire on a pit I have wrapped in foil, butcher paper, and gone naked. My personal experience is you really need to try each method for yourself to see what works best for you. If I had to pick one method over another I would choice butcher paper. To me butcher paper gives me a mix added moisture and a faster cook compared to not wrapping. I like your idea cooking 2 butts and trying them in different ways.

Now the only problem with using butcher paper is you tend to have to purchase such a large roll that you will have butcher paper for quite some time.

[pmillen]

Where does one typically buy butcher paper, a restaurant supply store?

[triplebq]

Where does one typically buy butcher paper, a restaurant supply store?

A local restaurant supply store would have it. I ordered mine from Webrestaurantstore. Not sure where you are located but if you are near some fellow Pellet Fans see if you could borrow some to try.

[Bar-B-Lew]

Where does one typically buy butcher paper, a restaurant supply store?

I bought on Amazon like I do almost everything else.

[Conumdrum]

Where does one typically buy butcher paper, a restaurant supply store?

You want unlined butcher paper, no wax etc.  I bought my roll on amazon.  Pay attention to the with of the roll, you can buy it in many sizes.  I went with 2', so I can wrap anything easy enuff. 

[Vision]

I don't wrap pork anymore. When I did foil worked better than b paper.

[ksupaul]

Also don’t wrap butts any longer. Need to try the BP on brisket. Just never think about getting any till I am cooking.

[urnmor]

Just curious.  Isn't wrapping during the cook especially with foil just a form of steaming as all of the moisture stays in the packet

[Bentley]

Yes it is, and why I do it on some meats!

[Michael_NW]

Now the only problem with using butcher paper is you tend to have to purchase such a large roll that you will have butcher paper for quite some time.

Ha! Tell me about it . . .    Anyone need a few yards of butcher paper? Cuz I have some to spare.

I also ordered it from webrestaurantstore. I got a 2' roll, but having used it on brisket I'm wishing I had ordered the 3'. There's not much paper left on the sides once the brisket goes into the center!

I will experiment this weekend and post the results. One butt in foil and one in paper. I've always not wrapped and ended up with pulled pork that I thought should be more moist. Plus I've always smoked at lower temps trying to get more smoke and bark, which of course results in longer cooking times and dryer meat. Like I said, I'm in the mood now to try new things and see where it takes me.

[triplebq]

Now the only problem with using butcher paper is you tend to have to purchase such a large roll that you will have butcher paper for quite some time.

Ha! Tell me about it . . .    Anyone need a few yards of butcher paper? Cuz I have some to spare.

I also ordered it from webrestaurantstore. I got a 2' roll, but having used it on brisket I'm wishing I had ordered the 3'. There's not much paper left on the sides once the brisket goes into the center!

LOL I did the same thing.

[Conumdrum]

Now the only problem with using butcher paper is you tend to have to purchase such a large roll that you will have butcher paper for quite some time.

Ha! Tell me about it . . .    Anyone need a few yards of butcher paper? Cuz I have some to spare.

I also ordered it from webrestaurantstore. I got a 2' roll, but having used it on brisket I'm wishing I had ordered the 3'. There's not much paper left on the sides once the brisket goes into the center!

I will experiment this weekend and post the results. One butt in foil and one in paper. I've always not wrapped and ended up with pulled pork that I thought should be more moist. Plus I've always smoked at lower temps trying to get more smoke and bark, which of course results in longer cooking times and dryer meat. Like I said, I'm in the mood now to try new things and see where it takes me.

There is a video that shows how Franklin does it, pretty cool.  Never tried it cuz been a long time since I needed to cook a brisket.