When you are smoking meat, it’s common practice to wrap the meat about halfway through your smoke.
In addition to hastening the cooking process, wrapping helps retain moisture and keep your meat tender during the last few hours of cooking.
What’s the difference between those who insist on using butcher paper and those who prefer to wrap in aluminum foil?
I’ll weigh the advantages and disadvantages of each choice today, and I’ll also share my preferences for various cuts of meat. Butcher Paper vs Foil: Which is better?.
Forget dry, overcooked turkeys! Wrapping your bird in butcher paper is a game-changer, ensuring juicy, flavorful meat that will have your guests raving. This simple technique traps moisture, creating a self-basting environment that results in a culinary masterpiece.
Why Butcher Paper?
Butcher paper, a sturdy, moisture-resistant paper used by butchers, is your secret weapon for a perfect turkey. Unlike aluminum foil, which traps steam and can lead to soggy skin, butcher paper allows the skin to breathe and crisp while keeping the meat incredibly moist. It’s a win-win situation for both texture and flavor.
The Benefits of Wrapping in Butcher Paper:
- Juicy Meat: The paper traps moisture, preventing the turkey from drying out, resulting in incredibly tender and flavorful meat.
- Crispy Skin: The paper allows the skin to breathe and crisp up beautifully, giving you that perfect golden-brown crackle.
- Even Cooking: The paper helps distribute heat evenly, ensuring your turkey cooks perfectly throughout, no more dry spots or undercooked areas.
- Less Mess: Say goodbye to scrubbing greasy foil! Butcher paper is easy to handle and doesn’t stick to your turkey, making cleanup a breeze.
How to Wrap Your Turkey in Butcher Paper:
- Prep Your Paper: Tear off a large sheet of butcher paper, long enough to completely wrap your turkey with some overhang.
- Season Your Bird: Rub your turkey with your favorite seasonings, whether it’s a dry brine, herb mix, or simply salt and pepper.
- Place on the Paper: Lay the paper on a baking sheet or roasting pan. Place the seasoned turkey on top, breast-side up.
- Wrap It Up: Fold the paper over the turkey, covering it completely. Leave some space around the breast for air circulation.
- Secure the Ends: Twist the ends of the paper like a candy wrapper, creating a tight seal. You can also use butcher’s twine for extra security.
- Roast as Usual: Place the wrapped turkey in your preheated oven and roast according to your recipe’s instructions.
- Unwrap and Crisp: During the last 30 minutes of cooking, carefully unwrap the paper to allow the skin to crisp up.
- Rest and Enjoy: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in an even more flavorful and tender bird.
Tips and Tricks:
- Use a double layer of paper for larger turkeys. This ensures the paper doesn’t tear and provides extra insulation.
- Add some aromatics to the paper for extra flavor. Place sprigs of rosemary, thyme, or even orange slices under the paper before wrapping.
- Don’t be afraid to peek! You can check on your turkey during cooking by carefully lifting the paper. Just be sure to reseal it tightly afterward.
- Butcher paper is also great for other meats. Try wrapping pork loin, brisket, or even fish for an extra boost of moisture and flavor.
Wrapping your turkey in butcher paper is a simple yet powerful technique that will elevate your Thanksgiving feast. With juicy meat, crispy skin, and even cooking, it’s the secret ingredient to a truly unforgettable turkey. So, ditch the foil and embrace the paper! Your taste buds will thank you.
So, what do I recommend?
Unfortunately, it’s not that easy. I actually use both aluminum foil and butcher paper when I’m smoking meat. It all depends on what I’m cooking, where I’m cooking, how much time I have, and, to be honest, how I’m feeling!
I’m going to break down when I choose each option and why…
If I’m smoking a brisket at home with no time constraints, we will almost exclusively use butcher paper. It keeps its lovely bark and permits the meat to absorb the wonderful flavor of the smoke for the whole smoking period.
I do use aluminum foil when I’m cooking for a large gathering, catering, or even occasionally competing. K. A. “The Texas Crutch”.
In the end, I simply cannot risk hitting a stall and not finishing the cook before it’s time to serve, whether I’m competing or providing catering.
When it comes to competition, I usually wait until the internal temperature of the brisket reaches between 165°F and 175°F before deciding whether to use butcher paper or aluminum foil. I examine the bark, determining whether it has sufficiently set to my satisfaction before deciding whether to wrap or leave it alone.
One last thing to note: if I do use foil, I will wrap the briskets a little later to give the bark time to solidify before wrapping, preserving the bark in the finished product.
Generally speaking, I wait to cover the brisket with foil until it reaches a temperature of about 185°F.
Pork ribs: aluminum foil
I always use foil when I wrap my pork ribs – IF I even wrap them at all. Some say that using butcher paper is the best option, but I fail to see the reasoning behind that.
Aluminum foil is perfect for pork ribs. It lets the ribs cook in their own juices and enhances the flavor of the butter and sauce, which I like to add halfway through the smoking process, as in our recipe for 3-2-1 smoked ribs.
Since you usually don’t worry about a “bark” when cooking pork ribs, the steam produced by using aluminum foil doesn’t cause any problems.
Should you decide to wrap your ribs, keep in mind that the aluminum foil will act as an insulator, which will unavoidably accelerate the cooking process.
If you are accustomed to smoking your ribs without a wrapper and you choose to use foil for the first time, just remember that the cooking process will cause the ribs to cook more quickly than you would anticipate.