View Single Post Unread 10-22-2012, 02:30 PM   #1 somebody shut
me the fark up.  Join Date: 01-26-10 Location: Virginia
Downloads: 0 Uploads: 0 Smile Butcher Paper Wrapping Tips  Here
are some tips I learned while in Texas visiting some of the
great BBQ places around Austin. As PitMaster T has pointed out,
there is no difference between the red/brown butcher paper and
the white butcher paper. Of the places I visited Snow's wrapped
in foil, Franklin, Kreutz, and Smitty's used the red/brown paper
while JMeuller used the white paper. Here is a pic of a piece of
meat being unwrapped at JMueller's.  One thing about butcher
paper is that it's pretty heavy gauge stuff and is stiff. So, to
make it more pliable and easier to wrap around meat, I learned
that it helps if you ball the paper up a few times before
wrapping the meat with it. Just cut as much as you need and ball
it up into a ball. Flatten it out again and ball it up again. Do
that a few times.  I have gotten to the point where I put a
light coat of meat dri