It's pretty much airtight, meaning that bark on the meat you've spent hours developing will go soggy.

So you want insanely dark bark on your brisket, you've spent hours smoking the meat and building a dark bark, to only wrap it in tin foil and it all goes soggy. No longer will you have this problem, the bark is protected with butcher paper, as it doesn't allow the meat to steam, the bark stays intact, and the action of wrapping the meat still speeds up the cooking process.Until now tin foil is the goto for wrapping meat during or just as it's leaving the stall (the point where the meat collagens start to melt away). This site is registered and owned by Staples inc in the USA and operated in the UK under license to Banner Group Limited. wide paper will still do the job but you will need 2 pieces along side each other to wrap the meat effectively. You'll find all your computing needs including Laptops and Desktop Computers as well as Computer Monitors and Accessories. But please bare in mind what you are using this for, you are wrapping your food in it for hours, it's imperative that there's no chemicals or artificial binders in the product, because these will find their way into your food.

Butcher paper is unique due to being all natural, plus its breathable properties when being used for cooking, this all helps protect that bark you've spent hours building. Butcher paper is a relatively new thing in BBQ ,made famous by restaurants like Frankin BBQ in Texas. Often referred to as ''pink paper'' this is the real deal exclusive to ProSmoke BBQ, imported form the manufacturer Oren international in the USA. Grease proof paper although food safe, will leave quite a rancid taste on your food, due to the additives in the paper.

Note: this excludes Cactus Jack smokers, as due to their size and logistics involved, we require an extra 2 days of processing.