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Thread: Re: Difference between butcher and freezer paper?

  1. #1
    Cheryl Guest

    Default 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



  2. #2
    Nunya Bidnits Guest

    Default Re: Difference between butcher and freezer paper?

    Sqwertz <[email protected]> wrote:
    > On Wed, 21 Sep 2011 22:16:04 -0400, Cheryl wrote:
    >
    >> 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?

    >
    > Parchment paper can withstand higher heat, and is suitable for cooking
    > in papillote (sp?) is all I know. It can be used in moist
    > environments whereas waxed paper will get soggy.
    >
    > Stop trying to confuse the issue! :-)
    >
    > -sw


    She may have a point. I would guess that butcher paper has more in common
    with parchment than it does with freezer paper.

    MartyB



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