Butcher Paper vs Foil: Which is the Best Choice for Smoking Meat?

When it comes to smoking meat, a common practice is to wrap the meat about halfway through the smoking process. This wrapping helps to seal in moisture and maintain tenderness, as well as potentially speed up the cooking time. But the question remains: Should you wrap your meat in aluminum foil or butcher paper? Let’s weigh the pros and cons of each option to help you decide.

Why Wrap Meat?

Wrapping meat is a popular technique used by both professional pitmasters and backyard cookers alike. It’s a simple process of encasing your meat in either aluminum foil or butcher paper. Typically, you let the meat smoke without wrapping it initially, allowing the bark to develop and the meat to absorb that delicious smoky flavor. Then, you wrap it tightly to expedite the rest of the cooking process and preserve as much moisture as possible, preventing the meat from drying out. Some people prefer to wrap their meat when it reaches a specific internal temperature, while others rely on visual cues, such as the appearance of the bark.

The bark on these beef ribs still has a long way to go, so I wouldn’t dream of wrapping them yet.

Aluminum Foil: “The Texas Crutch”

Now, let’s dive into the debate. Should you choose aluminum foil or butcher paper when wrapping your meat? Aluminum foil, also known as “The Texas Crutch,” is a popular choice for several reasons. First, it’s more readily available in most American households compared to butcher paper. Foil is also affordable and easy to use, and it can significantly reduce the cooking time. By acting as a heat insulator in the smoker, foil traps the meat’s moisture, allowing it to steam as it finishes cooking.

“The Texas Crutch” nickname may mock Texan pitmasters, but it’s a technique many embrace. This method speeds up the cooking process and helps overcome any stalls when smoking low and slow. While some may criticize it, the “Texas Crutch” can be a lifesaver when you’re trying to navigate through the toughest part of a cook. Another advantage of using foil is that it prevents the meat from losing its juices, allowing it to braise in its own flavor.

However, the main drawback of using aluminum foil is that it can compromise the bark. If you wrap the meat too early, the bark might become steamed and slide right off your brisket. To avoid this issue, it’s crucial to ensure that the bark is fully set before wrapping, usually around 165°F to 185°F internal temperature. An experienced eye can determine the right time to wrap. Additionally, investing in heavy-duty foil is recommended, especially when wrapping meats with sharp bones like pork ribs.

Butcher Paper: Embrace Tradition

Butcher paper, made from wood pulp, is another option for wrapping your meat. It comes in various colors, with peach or pink butcher paper being the preferred choice for barbecue. At Quill And Fox, we sell 150ft rolls of butcher paper, conveniently packaged in resealable tubes to keep it safe and dry between uses.

Butcher paper offers protection for the bark and helps retain moisture within the meat. While it does absorb some moisture, it doesn’t allow as much liquid to evaporate as aluminum foil does. However, one common argument against using butcher paper is that it can slow down the cooking process, especially during a stall. Unlike foil, butcher paper doesn’t insulate the meat as effectively, and heat tends to escape more easily.

Pros and Cons of Butcher Paper vs Foil

To summarize, let’s take a look at the pros and cons of each option:

Aluminum Foil:

• Pros:

  • Affordable and easily accessible
  • Speeds up the cooking process
  • Prevents the meat from losing its juices

• Cons:

  • Can compromise the bark if wrapped too early

Butcher Paper:

• Pros:

  • Protects the bark
  • Retains moisture without allowing excessive evaporation

• Cons:

  • Can slow down the cooking process

Visual representation comparing butcher paper and foil.

So, What Do I Recommend?

Unfortunately, there is no one-size-fits-all answer to this question. Personally, I use both aluminum foil and butcher paper when smoking meat, depending on various factors. The choice depends on what I’m cooking, where I’m cooking, time constraints, and, honestly, my mood!

Brisket: Both Options

When smoking brisket at home with no time constraints, I almost exclusively use butcher paper. It helps maintain a beautiful bark and allows the smoky flavor to penetrate the meat throughout the entire smoke.

However, when cooking for a crowd, catering, or participating in competitions, I rely on aluminum foil, a.k.a. “The Texas Crutch.” In situations where hitting a cooking stall could be problematic, I can’t afford to take any chances. Typically, I decide whether to use butcher paper or foil when the brisket reaches around 165°F to 175°F internal temperature. I examine the bark and make a judgment based on its readiness. If I choose foil, I wrap the brisket slightly later to preserve the bark. Usually, I don’t wrap with foil until the brisket reaches around 185°F internal temperature.

Pork Ribs: Aluminum Foil

When it comes to pork ribs, I always opt for aluminum foil, or sometimes I smoke them without wrapping at all. While some argue in favor of butcher paper, I find that aluminum foil works perfectly. It allows the ribs to cook in their own juices, along with any butter and sauce I add during the smoke. Since pork ribs typically don’t require a bark, the steam created by using foil doesn’t cause any issues.

Smoked baby back ribs on a pellet grill.

If you choose to wrap your ribs with foil for the first time, be aware that it will insulate the ribs and speed up the cooking time. If you’re accustomed to smoking your ribs unwrapped, start checking them earlier as they will cook faster than expected.

Pork Shoulder: Aluminum Foil with an Aluminum Tray

For my Competition-style Pork Butt, I prefer using aluminum foil. After the first 6 to 8 hours of smoking, once the pork butt has developed a beautiful bark and absorbed plenty of smoky flavor, I transfer it to a metal tray and wrap it in foil. This method helps maintain an even temperature and avoids compromising the bark. Additionally, adding apple juice and butter to the bottom of the tray infuses the pork with extra succulent flavor.

Beef Ribs: Butcher Paper

When smoking Texas-style beef ribs, the key is to create a beautiful bark. Although I’ve used aluminum foil in the past, I now predominantly use butcher paper or leave the ribs unwrapped. Butcher paper allows the smoky flavor to penetrate the meat, intensifying the ribs’ taste, while still preserving the glorious bark. I prefer wrapping the beef ribs in two layers of butcher paper around the halfway point of the cook.

Wrapping BBQ: Is it Essential?

There are differing opinions on whether wrapping is essential for smoking meat. While it can speed up the cooking process, protect the bark, and prevent meat from drying out, some argue that it compromises the bark. However, if you wait until the bark is fully set before wrapping, there’s less risk of compromising its integrity. Wrapping actually safeguards the bark from becoming overly hot, burnt, or smoky. Ultimately, the decision to wrap or not depends on personal preference and the type of smoker being used.

At Quill And Fox, we understand the nuances of smoking meat and the importance of making the right choices. Whether you prefer aluminum foil or butcher paper, we have you covered with our high-quality products. Visit our website Quill And Fox to explore our range of smoker essentials and elevate your BBQ game.