Pink butcher paper for BBQ. 8,000+ reviews since 2017.

★★★★★

Helped cater for 450 people: 35 briskets and 28 pork butts, all wrapped in this paper. The other cooks put the result down to the paper.

★★★★★

Switched from foil to this paper for a competition and placed first for ribs, second for brisket and third for pork butt.

★★★★☆

Compared it with the 40 lb paper used at BBQ competitions in South-Central Texas and found it worked perfectly. Notes that the roll comes without a dispenser.

★★★★★

Ran a side-by-side test on beef short ribs, two slabs in paper and two in foil. The paper kept the bark and the moisture better.

★★★★★

The wider roll wraps a whole brisket in one sheet, and the bark stays firm where foil would steam it.

★★★★★

Keeps ribs and brisket moist without spoiling the bark. Also used under fried food, where it soaks up oil without sticking.

★★★★★

Cooked two 12 lb briskets side by side, one wrapped at the stall and one left bare. The wrapped one finished about three hours sooner and won the taste test.

★★★★★

Cooks with a team and smokes more than 20 racks of ribs at a time. Wraps once the bark is set; the paper keeps it from softening and the results consistent.

★★★★★

Has smoked for decades and always wrapped in foil until now. Reports that the grease soaks into the paper and the bark sets properly.

★★★★★

Cooked a 10 lb brisket hot and fast at 300°F on a drum smoker, wrapped it after two hours, then rested it in a cooler for four. Tender and juicy.

★★★★★

Had always used foil. In this paper the briskets took about four hours longer and came out with the best bark in four years of smoking.

★★★★★

First brisket wrapped in butcher paper, using three sheets. The outer sheet charred but stayed intact, and the inner sheet held while soaked in fat.

★★★★★

Could never get a crisp bark when wrapping in foil. With this paper the brisket came out moist with a crisp bark, and the burnt ends improved too.

★★★★★

Finished ribs, brisket and pork butt in foil for years. The first pork butt in this paper kept its juices instead of sitting in a pool of them.

★★★★★

Always wrapped in foil before. Best result yet on a 14 lb brisket, and the roll's plastic core keeps the paper from getting crushed in storage.

★★★★★

Has wrapped turkey, pork butt and brisket in it. Gets through the stall without the cook going soggy as it does in foil. Notes that it can get messy.

★★★★☆

A long-time foil user, now converted. Advice for a full brisket on the 18 in roll: overlap two sheets side by side. A wider roll would make wrapping simpler.

★★★★★

Smokes pork shoulder and ribs on a kamado grill. Uses the paper in place of foil at the stall so the bark does not go soggy. Recommends the wider roll.

★★★★★

Prefers the 24 in roll to the 18 in: better coverage with less paper used. At 175 ft the roll lasts a long time.

★★★★★

First brisket smoked in butcher paper. It let the meat breathe and kept the moisture in. Ribs are next.

★★★★★

Held up through the final stage of a beef brisket cook. Suggests cutting the sheets to size beforehand and using two for a full brisket.

★★★★★

Uses it to wrap pork shoulders and brisket. Good quality paper that does not rip when wet.

★★★★★

Does not tear even when soaked through with juices. Also used to cover trays during prep.

★★★★★

Wraps meat for the smoker and also uses it as a counter cover and liner. Would like it to come in a box with a cutter, as foil does.