Wrapping big cuts of meat during the cooking period can actually help them cook more quickly, which is why this particular practice is very popular. However, aluminum foil is actually a very good option, so many pitmasters actually prefer using either butcher paper or parchment paper instead. Now you might want to know the major differences between these options and which is actually better than the other.
Let’s look at butcher paper and parchment paper: In comparison, in terms of actually bundling up meat for the smoker, parchment paper actually takes a slight leap over butcher paper. This is because it is actually light in weight, versatile, and can be easily found. It lets the meat keep its nice bark, which is very important.
Why wrap meat at all?
Some people do things without having a reason why; they just do it because others are doing it, while some other people always have a reason why they do things, and if they don’t, they ask questions. You might be among the ones that ask questions in order to know and understand the reasons why people wrap meat at all. You’re at the right place, as we’ll be providing all the necessary answers as we proceed. Stay with us.
The wrapping method, also known as the “Texas crutch,” helps pork and brisket that is smoked maintain moisture as it grills. It also makes it easier to predict cooking time because the temperature rises quickly when meat is cooked inside a wrapper.
Raw meat is known to contain lots of water, and as it grills, the water evaporates, which is why the meat is said to have less weight afterwards. When you wrap a brisket in either butcher or parchment paper, the dissipated moisture tends to be near the face of the meat, leaving it soft and moist.
The pattern is also said to have another benefit; it makes the cooking faster. If you smoke a big cut like a brisket or pork butt, it will show to stop cooking immediately the temperature gets to 150-160 degrees Fahrenheit. The reason why this happens is that the evaporated water is cooling the meat surface quicker than the smoker can actually keep up with it.
This particular temperature plateau is referred to as the “stall” and can last up to 5–6 hours, which is actually a long time and is likely to ruin your schedule if you’re entertaining starving visitors. Now, wrapping the meat will actually prevent evaporative cooling, which makes the temperature rise more quickly.
Is it really necessary that you must wrap your meat?
Even if the wrapping method is said to have its own perks and benefits, it is not a compulsory step to take.
However, if you really make up your mind and decide on using this method, it is highly recommended that you skip the use of foil and use butcher or parchment paper instead. This is because if you use foil, the entire moisture is usually trapped inside the wrapper, which in turn results in braising instead of smoking. Paper also allows some of the steam to escape while still moving during the process.
The proper separation of butcher and parchment paper
Let’s quickly see which is the best between the two in order for you to make the right choice before you smoke that meat.
Butcher paper: Butcher paper is a thick and durable product that hardly tears, making it ideal for grilling. Just as its name implies, it is also used to bundle up meat meant to be sold.
The butcher paper comes in white, brown, and pink. The pink version of the paper is just becoming popular among grillers.
Now let’s come to affordability. Which is the more affordable of the two?
Both papers are actually affordable options, but the parchment paper is a little bit less in cash for a roll compared to the butcher’s peach or pink paper. The other butcher paper color variants, like white and brown, are slightly cheaper. So to sum it up, in terms of pricing, we’ll call it a draw.
Availability: you’re more likely to find parchment paper easily compared to butcher paper, because it’s not really easy to find. Meanwhile, parchment paper can be found alongside aluminum foil and plastic wrap.
However, if you’re finding it quite hard to get your butcher paper, you can ask your butcher at the local butcher shop and trust that he’ll be willing to share it with you, but that’s only if you both relate well.
Effectiveness: In terms of performance, parchment paper takes the lead in this case. This is because it actually creates a thin, breathable membrane that will not stop the creation of a tasty bark.
Another good factor to consider is moisture retention. Even if peach paper is a step up from regular butcher paper, it still has one particular drawback: it usually absorbs some of the juices from the meat.
Versatility of both papers: parchment paper actually wins in this category, but butcher paper doesn’t have much of a chance here. The parchment paper can also be used to steam fish and vegetables.
Butcher paper is quite limited when compared to parchment paper, and our preferred pick is parchment paper.
How do I grill my meat?
Before we start, let’s take a look at some important things to consider before we begin the grilling process.
Whether you intend to grill your meat with charcoal or gas, it is very important that you pay more attention to the grate than all the other fancy accessories you find on the market. The bars in the grate are to be thick, and the space in between them should not be too wide. It should also be clean.
Invest some money on grill utensils that have long handles and are of high quality so they won’t bend when you try to pick up a heavy chunk of meat.
Now let’s dive in.
Marinade, seasoning, and salt: A marinade is typically acidic in nature, such as vinegar or lemon juice. What it does is that it adds tasty flavors to the meat and makes it tender, at least in a superficial way.
Make sure you do away with oils in marinades, especially when you’re cooking on a grill. This is because the oil literally contributes no flavor to the meat; instead, it will make it burn and allow smoke to thrive the more it drips down on the coal.
Add salt before and after you grill, so much of the salt you use for grilling ends up on the live coal. You can also add paper, although it is best advised that pepper should be added after gripping, as adding pepper while still grilling can get it burnt, and burnt pepper has an acrid taste.
Things to know before you begin grilling
Light the grill with either an electric lighter or gas lighter because lighter fluid can contribute flavors you might not like to the food.
Properly arrange the grill so that you have at least two or more grill zones. Ensure you use a grill with a grate that can be raised and lowered.
Make sure you heat and clean the grates before you begin using them. This is because the grates have to be very clean so that the past fold will not join the new one.
Things to know during grilling
- To prevent the meat from sticking to the grate, kindly brush the meat with a little layer of oil before you put it on the grill.
- Do not worry about high temperatures when you grill.
- Turn the meat when the juice begins to come out from the top.
- Towards the end of the grill, put marinades and glazes with enough sugar at the end so they don’t get burnt.
- Allow the meat to rest after grilling.
- Serve after the meat temperature has lowered to a considerable extent.
How long does it take to grill a chicken?
If you do your grilling right, it will take at least an hour or two for you to properly grill your chicken. Do take note that barbecue might take longer as it’s slow and low, while grilling is faster between both.