If people see someone they respect, they start following and pretty soon everyone is doing it. The world of barbecue can be quite a trend driven one. In the trailer for Aaron Franklins Masterclass you can see him using butcher paper in nearly every scene.Īt FranklinBBQ, Aaron wraps his coveted briskets in pink butcher paper, a tradition stretching back through his mentor John Mueller to Louie Mueller, John’s father and owner of the iconic “ cathedral of smoke,” Louie Mueller Barbecue.Īs word spread around about Aaron’s amazing BBQ, people picked up on his use of pink butcher paper and started using it themselves. Paper also has the benefit of not being heat reflective, so you won’t have to adjust your cooking time to compensate as you would with foil.Ī big chunk of the reason that pink butcher paper has become so ubiquitous is because of the James Beard Award-winning chef and owner of FranklinBBQ, Aaron Franklin.Īaron’s restaurant has become famous for the quality of the BBQ it produces and the length of the line you have to stand in, in order to get a taste of that BBQ.Pink butcher paper cannot be as tightly wrapped around the meat and its looser weave and greater breathability, compared to foil, help to keep the meat moist and tender without the threat of it becoming too waterlogged.Over steaming occurs when too much moisture is trapped in with the meat while it cooks, turning it from tender to a textureless mush.Wrapping meat in foil creates a heat-reflective highly-sealed environment around the meat that can result in “ over steaming.”.The primary reason that pink butcher paper has become more widely used amongst the BBQ crowd is, when it comes to wrapping meat, it has certain advantages over aluminum foil: This can come in very handy if they’ve cooked a little too quickly and you are worried that your crust might get too dark.īe wary of wrapping your meat too early, as this can prevent it from developing a crust at all. Wrapping your rack of ribs or brisket can slow down the development of a bark on the outside of the meat. Wrapped meat also cooks faster, which is handy if you need to produce a smoked brisket on a tighter schedule. You can also use pink butcher paper as part of a “ Texas Crutch,” which involves wrapping meat to prevent evaporative cooling in order to avoid the dreaded BBQ Stall. Unlike foil, Pink butcher paper lets the meat “breathe” a little, letting some of the moisture escape to prevent the meat from getting mushy and letting more of the smoky flavor in. This helps to keep the meat tender and juicy. Pitmasters generally wrap meat like brisket in order to prevent it from losing moisture towards the end of the cooking period. When it comes to using it to BBQ, pink butcher paper comes in handy as an alternative to the aluminum foil traditionally used to wrap meat.
Adding sizing to an already thick and robust sheet of paper means you can wrap raw meat in it and it won’t turn into a papery slush as you carry it home.
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