Grill Maestro

Over at WhiteTrashBBQ, WTBBQ writes a recipe by Bruce Schatte in which Bruce says the following about Red Butcher Paper in a recipe about smoking brisket:

This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket - a cut of meat that is notoriously difficult to tenderize. (Light colored paper doesn’t work as well, he says, because it reflects the heat off the meat.) “Foil seals the steam inside and boils the brisket, and it’s like mush,” says Bruce. “The paper breathes, and it doesn’t trap all the hot steam and oil. It helps you not ruin a $25 to $30 piece of meat.”

In my 3-2-1 rib smoking method, I explained how the “2,” which stands for the two hour second phase of smoking, involved wrapping the ribs in foil. Bruce is suggesting that you use red butcher paper, which is sturdy enough to hold together with all the team and heat, because it lets some of the steam escape and your meat isn’t boiled to mush. It’s an interesting idea, I’ll have to give it a try next time.