What to Wrap Meat when Smoking?
Wrapping smoked meat - Foil vs Pink Butcher Paper
One of the questions we often get asked is: “Why do we wrap our meat when smoking and what do we wrap it with?” There are two common products in the market, Aluminium foil and Oren paper, commonly known as Pink butcher paper.
Unlike foil, Butcher's paper let the meat breath once wrapped allowing smoke to get to get through along with heat, maintaining the bark that you worked so hard for.
On the other hand, wrapping meat in foil accelerates the cooking process, but there's a risk of steaming the meat and destroying the bark. Foil can protect your meat from minor changes in temperature and can be a good choice for a beginner or when a less smokey taste is required.
For more hints and tips, make sure you download our recipe guides.
Want to get hands-on experience on how to prepare awesome BBQ from experienced pitmasters? Check out the dates for our upcoming BBQ Masterclasses and in-store demo's in our Sydney and Melbourne stores.
by: Rhiannon Peterson