Butcher Paper or Pink Paper

When doing a low and slow cook, you may need to speed up the cook or you may want to wrap your joint to prevent it from drying out.  Butcher paper is breathable so it allows steam to escape but ensures that you collect the juices from your joint.  It is ideal for using on a barbecue as it doesn’t fall apart when doused in oil or soaked with juices from the food.

We use butcher paper when we’re cooking brisket, we prefer to use use foil when we’re cooking pork.  One of the most frequently questions we get asked, is how to cook brisket.  We’ve learnt through experience that it can be one of the most difficult joints to cook.  It takes some practice and you need to ensure that you buy a full packer brisket; not a rolled brisket joint from your supermarket or butcher.  See our recipe for how to cook british brisket and for an explanation of the ‘stall’ and how to ‘crutch’ your meat.  Controversially, this is one of our least favourite cooks!

The Big Green Egg butcher paper is unbleached, uses 100% food grade inks, with no wax or coating so this will not taint your food.