Peach Paper or Red Butchers paper

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alokin123
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Peach Paper or Red Butchers paper

Post by alokin123 » Thu Jul 30, 2015 11:36 am



hoddo
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Re: Peach Paper or Red Butchers paper

Post by hoddo » Thu Jul 30, 2015 12:31 pm

there is a good review by Jars on the aussie pitmasters forum

alokin123
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Re: Peach Paper or Red Butchers paper

Post by alokin123 » Thu Jul 30, 2015 2:46 pm

hoddo wrote:there is a good review by Jars on the aussie pitmasters forum
Thanks, i just looked it up. So would this work for ribs as well or just brisket?

mb403
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Post by mb403 » Thu Jul 30, 2015 2:59 pm

I have used it on beef ribs but not pork as yet. Acts in a similar way to the brisket does when bagged. Ie the results in jars review. Hope that helps
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urbangriller
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Re: Peach Paper or Red Butchers paper

Post by urbangriller » Thu Jul 30, 2015 8:28 pm

Plain brown paper from BigW is what I use.
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Muppet
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Peach Paper or Red Butchers paper

Post by Muppet » Thu Jul 30, 2015 9:30 pm

I found fish and chip paper at a local cash and carry, the verdict is still out tho. A little moister than no wrap, better bark than a foil wrap.
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urbangriller
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Re: Peach Paper or Red Butchers paper

Post by urbangriller » Fri Jul 31, 2015 11:35 am

Muppet wrote:I found fish and chip paper at a local cash and carry, the verdict is still out tho. A little moister than no wrap, better bark than a foil wrap.
You can use both Foil and Paper.

Foil will react with the acid on the meat surface, it's worse with a "BIG" rub, if that is happening, wrap in paper, then foil, this is particularly good for 321

Cheers
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Nath
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Peach Paper or Red Butchers paper

Post by Nath » Tue Aug 25, 2015 11:31 pm

urbangriller wrote:Plain brown paper from BigW is what I use.
Doesn't it just turn to paper mâché?
I always though the brown paper like franklin used must have been slightly waxed. Can buy "newsprint" paper at cash and carry I was thinking of giving that a shot


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Nath

eltaco
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Re: Peach Paper or Red Butchers paper

Post by eltaco » Mon Aug 07, 2017 10:52 am

Digging up this old thread, because I've been tempted to try wrapping in paper but not really sure that I want to spring for the Oren stuff.

As far as I can tell it's just normal unbleached Kraft paper at 60gsm, is there anything I'm missing?

I was thinking about ordering some of this and having a go https://wrsorora.com.au/products/9kraft760-kraft-paper

Any thoughts?

C.B & S.
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Re: Peach Paper or Red Butchers paper

Post by C.B & S. » Mon Aug 07, 2017 7:54 pm

Hi Eltaco & welcome,
Personally I don't use either, just a good quadrupple wrap in foil.
From my knowledge your on the mark with the kraft 60gsm.....I may have seen mention of 80??
Save your money for other goodies! I do know people who use baking paper then foil wrap that.
Good luck.
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eltaco
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Re: Peach Paper or Red Butchers paper

Post by eltaco » Tue Aug 08, 2017 2:50 pm

Cheers CB&S,

Yeah I usually just go the foil myself, but sometimes it seems to turn my brisket bark to mush.. not always though so I'm not sure what the go is there, maybe to do with how much moisture is left in the meat before it gets wrapped I suppose.

I'm pretty sure the Oren stuff is 60gsm equivalent (40 pounds in USA-speak). It's funny you should mention 80gsm though, as I was sort of leaning that way myself because 60gsm seems pretty light on to me considering that the average A4 printer paper is usually 80gsm.

Decisions decisions. There's plenty of 80gsm unbleached kraft paper around and about, might have to give some a go on a brisket this weekend.

eltaco
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Re: Peach Paper or Red Butchers paper

Post by eltaco » Mon Aug 21, 2017 10:57 am

Thought I should update this post. I ended up buying the massive roll of 65gsm kraft paper from WRS Orora, and it seemed work perfectly :D

I didn't really need to wrap it though because for whatever reason this 7kg brisket cooked in about 6 hours without a wrap.

At 6am I just shut the air down on the UDS and left it until 10am, temp had dropped a bit so this is when I wrapped it, then put it back on the UDS at full blast for about an hour before taking it off, wrapping the whole thing in towel and throwing it in the esky.

Ended up eating at about 4pm, and it was probably the best brisket I've done in the end. Paper meant the bark stayed crispy too. 5 stars for the rangers valley black onyx.
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Noony
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Re: Peach Paper or Red Butchers paper

Post by Noony » Wed Sep 13, 2017 7:02 pm

eltaco wrote:
Mon Aug 21, 2017 10:57 am
Thought I should update this post. I ended up buying the massive roll of 65gsm kraft paper from WRS Orora, and it seemed work perfectly :D

I didn't really need to wrap it though because for whatever reason this 7kg brisket cooked in about 6 hours without a wrap.

At 6am I just shut the air down on the UDS and left it until 10am, temp had dropped a bit so this is when I wrapped it, then put it back on the UDS at full blast for about an hour before taking it off, wrapping the whole thing in towel and throwing it in the esky.

Ended up eating at about 4pm, and it was probably the best brisket I've done in the end. Paper meant the bark stayed crispy too. 5 stars for the rangers valley black onyx.
Image
Yep everything from Orora is good. I'm going to pick some up this week and give it a go.

Brisket looks great btw. Nice Bark.


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