Pink Butcher Paper Roll 18"x175' (2100 Inch) - Food-Grade Peach Butcher Paper for Smoker, BBQ, Grilling, Smoking Meat - USA Made - Unbleached, Uncoated and Unwaxed

I was a little skeptical at first, but this item turned out to be exactly what I was looking for. It arrived on time and in good condition. The quality is solid, and it works just as described. Setup was straightforward, and I’ve had no issues so far. Definitely worth the price. I would recommend this to anyone considering it!

Great for smoking brisket! I smokes a brisket with a smoker that used wood pellets for about 6 hrs. I used this paper to wrap and get the brisket up to internal temp without drying it out. The brisket turned out juicy and real good smoke flavor. So it did it's job to keep the meat moist and letting the meat cooking.

Works well for bbqing. I have used this paper to wrap ribs, brisket, and tri tip while smoking them, and this paper does a great job of allowing you to finish gettting the meat up to temp without dryness. Good thickness and quality.

This premium Pink Butcher Paper Roll is an essential tool for serious BBQ enthusiasts and pitmasters, offering a food-grade, unbleached, uncoated, and unwaxed paper perfect for smoking, grilling, and wrapping meats. Measuring 18 inches by 175 feet, the roll provides a generous supply for multiple cooks and is made in the USA with strict quality standards. The natural peach color and breathable texture allow smoke to penetrate while retaining moisture, resulting in tender, flavorful barbecue with a beautiful bark.

Wrapping peper works good, i like to wrap my ribs after a few hours of placing them in my smoker and finish cooking for fall off the bone ribs and this paper works great I like it better than aluminum foil since the ribs do not stick to the paper, it does retain moisture and it hold up good after been saturated with grease and apple juice.

I used this paper to wrap a Kroger's "USDA Choice cut" {not Prime} 18 pound but reduced by fat cap being trimmed down to 1/4" or less and rounded off corners, apple sauced smeared then/salt/pepper rubbed brisket spritzed with apple juice while un-wrapped, that I partially smoked for 12.5 hours {starting out 7 hours un-wrapped then 5.5 hours wrapped with paper} in my smoker grille with air dried Hickory at temps between averaging 170-205 degrees, and then finished cooking for 8.5 hours in my oven at 200 degrees still wrapped in same paper from smoker grill. The paper worked well and did not fall apart { I used 6-8 feet[?] of blue 3M 2" wide painters tape to hold the paper on the brisket tight . After 21 total hours cook time {13 hours wrapped with this paper at about 190-200 degrees} the paper was a little brittle and from the heat even though it had soaked up some rendered fat, but it was all intact and wasn't torn, yet I was able to stab a thermometer thru the paper to check the internal temp without causing any apparent problems. The brisket's internal temp when I removed it from smoker after 12.5 hrs was about 150 degrees, and the final internal temp was about 160 degrees. The apple sauce smear was something I thought of while walking thru Krogers because I saw a video of a guy smearing with mustard to hold the salt/pepper and I didn't want to use mustard. I don't know if the apple apple sauce contributed to making my brisket better or not because this was only the 2nd brisket I've ever cooked. The 1st brisket I cooked 10 years ago was a 1/2 brisket cooked uncovered with no paper and I don't remember much more except that it wasn't very good. This 2nd brisket I just cooked 7/23/2022 and I gotta say this brisket was really great ! I think maybe I could have cooked it 2-3 hours less but I wanted to be sure it was at least close to 160 internal temperature {or a slightly higher temp would have been ok for me too} for food safety, obviously I'm still learning. The meat was barely pinkish in the middle when I cut it open and the bark {apple sauce/salt/pepper/apple juice} was thin, slightly crunchy, and stays stuck on the meat and doesn't crumble off. The 100% Hickory smoke is strong on the meat after 7.5 hours unwrapped/5.5 hours wrapped but I love it because with BBQ sauce, raw onions, and pickles it dilutes the Hickory flavor perfectly {I think}. Anyway back to the paper...I'm a novice smoker but have smoked a lot of meat {mostly baby back ribs and chicken thighs}, yet this is the 1st time using paper on any meat. I used to always use aluminum foil {if I wrapped at all}. I will be using paper again, I don't know if this particular brand paper is better/worse than other brands because I have never used any other brands, but I will say this paper did exactly what I had hoped it would do and was thick/strong enough to survive the process intact {the blue 2" painters tape definitely helped keep the paper tight to the meat and it survived the process fine too}. I would recommend this Butchers paper. Hope this information helps some people make some super good BBQ !

Great price point pink butcher paper. Have used it for a few briskets and it does a great job.

The package did not have the company's name on so I was concerned I did not receive the correct item. The company responded to my question very quickly and assured me Amazon sent the correct item. It worked great for smoked Boston Butt for pulled pork. I wrapped it for the last 4 hours and then let it sit for an hour after removing from the smoker. It sealed the juices and it was delicious