Thread: Re: Difference between butcher and freezer paper?

On 9/21/2011 9:55 PM, Sqwertz wrote:
> On Wed, 21 Sep 2011 11:53:05 -0500, Sqwertz wrote:
>
>> Some stores carry both, with the freezer paper being a little more
>> expensive. I'm going to wrap my brisket in freezer paper later today
>> after it's done absorbing the smoke. And put it back in a low (270F)
>> smoker - at least until the coals staty dying and then maybe move it
>> to the oven if it's not done). I'll let y'all know if I die from it.
>
> I'm still alive!

I don't really understand the method of cooking, but I'm glad you're
alive. How different is freezer paper or butcher paper from parchment?

>
> To answer this question, it appears that butcher paper may or may not
> be waxed on one side. Freezer paper is either waxed or plastic coated
> on one side. No manufacturer's site recommends using either in the
> oven. In other words, there's isn't a single definitive answer to
> this question.
>
> That said, I just had the best brisket ever. It probably tied a few
> other restaurant briskets I've had, but this is the best brisket I've
> made yet. And this will be my SOP from now on. I will probably try
> foil next time, just not wrap it completely tight. The brisket was
> done in 7 hours - record time in the smoker. Once I wrapped it after 5
> hours, that 13-pound baby was done in another 2 hours at 260F.
>
> The paper got brown, but the plastic did not really melt or burn. The
> smoke probably got impregnated in the [slightly melted?] plastic. The
> finish changed texture slightly and got a little matted. I put a test
> piece (4"x4") in the smoker next to the brisket for 2.5 hours before I
> wrapped it just to see what would happen to the paper.
>
> Pictures in ABF later. Assuming I'm, not dead yet.
>
> I don't care what those hard-core purist buttheads in
> alt.food.barbecue have been saying for years, but I have found it
> perfectly acceptable to wrap brisket after it's done sucking up enough
> smoke.
>
> -sw