{"id":111,"date":"2021-12-24T11:47:27","date_gmt":"2021-12-24T11:47:27","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=111"},"modified":"2023-08-22T11:14:00","modified_gmt":"2023-08-22T11:14:00","slug":"butcher-paper-vs-parchment-paper","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/butcher-paper-vs-parchment-paper\/","title":{"rendered":"Butcher Paper vs. Parchment Paper: Comprehensive Guide"},"content":{"rendered":"\n

Butcher paper is primarily used for wrapping raw meat and sandwiches. It is also used in BBQ for smoking brisket, where it is known as the \u201cTexas Crutch\u201d (more on that in a bit), Parchment paper boasts a non-stick surface and has a wide variety of uses, particularly when baking.<\/p>\n\n\n\n

As the only chef in my friend group, I am often bombarded with cooking-related questions<\/a>. One of the top ones is \u201cbutcher paper vs. parchment paper – what’s the difference?\u201d Well, there are a few differences, which I\u2019m going to fill you in on!<\/p>\n\n\n\n

In the post below, I will explain what each kind of paper is, the different varieties, how to use these papers, and more. Let’s get started!<\/p>\n\n\n

\"butcher<\/figure>\n\n\n

What is Butcher Paper?<\/h2>\n\n\n\n

Butcher paper is a thick paper made of kraft pulp. It is widely available, sturdy, and inexpensive. Butcher paper is very strong and doesn\u2019t leak. Butcher paper has been approved by the FDA as a food-grade paper, so it\u2019s safe for it to touch raw meat.<\/p>\n\n\n\n

Initially, butcher paper was used to wrap raw meat. It was primarily used by boutique butcher shops and the butcher counter at the supermarket. <\/p>\n\n\n\n

Butcher paper allows customers to take their meat home without worrying about any meat juices leaking through the packaging and cross-contaminating other food items. Grab some ground beef from your butcher, and 99 times out of 100, they wrap it in butcher paper.<\/p>\n\n\n\n

These days, butcher paper is also used to make delicious BBQs. Meats like brisket and pork shoulder are smoked to around 160\u00b0F and then wrapped in paper. Wrapping in paper helps create a superbly tender piece of meat with a crispy crust to boot. It\u2019s a win-win.<\/p>\n\n\n\n

The Types of Butcher Paper<\/h3>\n\n\n\n

There are four types of butcher paper. They\u2019re all leakproof, and they\u2019re very similar. I use white butcher paper<\/strong>, but if you want to splurge on the more colorful options, go nuts. The colored papers tend to cost more, and the benefits are minimal, in my experience<\/strong>. If your supermarket doesn\u2019t have butcher paper, order some online. I use the Meat Hugger brand<\/a>.<\/p>\n\n\n\n

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\n\n Sale<\/span>\n \n \n \"White\n <\/a>\n \n White Butcher Kraft Paper Roll (17.25 Inch by...<\/a>\n \n \n <\/span>\n <\/span>\n <\/span>\n\n<\/div>\n\n \n<\/div>\n\n\n\n\n

Let\u2019s get into each type:<\/p>\n\n\n\n

White Butcher Paper<\/h4>\n\n\n\n

It\u2019s the workhorse butcher paper. Unlike other types of butcher paper, it\u2019s an uncoated variety. As a result, it is used for wrapping sandwiches and subs, particularly in delis. White butcher paper is also commonly used for crafts or even to cover tables in public areas.      <\/p>\n\n\n\n

It\u2019s food safe, so you can use it to wrap raw meat. It\u2019s also a go-to for BBQ. Use it to wrap brisket or pork shoulder.<\/p>\n\n\n

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\"Sandwiches<\/figure><\/div>\n\n\n

Pink\/Peach Butcher Paper<\/h4>\n\n\n\n

Pink butcher paper is frequently called peach paper due to its color. This paper is also used by pitmasters – it\u2019s great for smoked meats.<\/p>\n\n\n\n

Peach Treated Butcher Paper<\/h4>\n\n\n\n

This is very similar to pink butcher paper, except it\u2019s usually a more high-caliber paper. It is treated with a sizing agent that makes it water-resistant. This makes it a dandy option for wrapping fresh meat.<\/p>\n\n\n

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\"Smoked<\/figure><\/div>\n\n\n

Gardenia Butcher Paper<\/h4>\n\n\n\n

Gardenia butcher paper serves a special purpose – it prevents outside moisture from interacting with the meat. As such, it is considered a premium type of paper. This paper is best suited to poultry and meat.<\/p>\n\n\n

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\"Raw<\/figure><\/div>\n\n\n

What is Parchment Paper?<\/h2>\n\n\n\n

Parchment paper is a cellulose-based paper that is treated with silicone. Don’t worry, it is perfectly safe to use with food. It is used to line baking trays and cookie sheets, although it is sometimes to used to wrap meat while cooking as well. (I don\u2019t wrap meat that I\u2019m smoking in parchment paper.) It\u2019s a great non-stick liner.<\/strong><\/p>\n\n\n\n

People are more familiar with using parchment paper than butcher paper, but there is still a bit of confusion about what it is. Some people mistake it for wax paper or even freezer paper<\/a>. I\u2019m here to clear the air.<\/p>\n\n\n\n

The main perks of parchment paper are that it is heat-resistant, has a non-stick surface, and is versatile.<\/strong><\/p>\n\n\n\n

Types of Parchment Paper<\/h3>\n\n\n\n

There are two types of parchment paper:<\/p>\n\n\n\n

Bleached Parchment Paper<\/h4>\n\n\n\n

This parchment paper is pretty easy to spot as it is white due to the bleaching process. The paper is treated with chlorine to get this shade. <\/p>\n\n\n\n

Unbleached Parchment Paper<\/h4>\n\n\n\n

As the name suggests, this paper doesn’t contain bleach and is a more natural tan color. It has the same features as the bleached paper.<\/p>\n\n\n

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\"Chocolate<\/figure><\/div>\n\n\n

Butcher Paper vs. Parchment Paper: The Differences<\/h2>\n\n\n\n

Now that you have some background information on both parchment paper and butcher paper, let’s take a closer look at the variations:<\/p>\n\n\n\n

Which is More Heat Resistant?<\/h3>\n\n\n\n

It\u2019s a tie. Parchment paper can withstand heat up to 450\u00b0<\/strong>F (232\u00b0<\/strong>C). Butcher paper is ideal when used for smoking at temperatures that are 225\u00b0F to 300\u00b0<\/strong>F (107 to 149\u00b0<\/strong>C). It should not be used for cooking at temps above 450\u02daF (232\u02daC).<\/p>\n\n\n\n

Will Butcher Paper or Parchment Paper Burn?<\/h3>\n\n\n\n

Yes, if they come into contact with a flame, both papers will burn<\/strong>. Keep them away from flames when used for cooking, smoking, and baking. The good news is that neither paper will release toxic chemicals if they start to burn.<\/p>\n\n\n\n

Which Paper is Thicker?<\/h3>\n\n\n\n

This title is given to butcher paper! It is thick and durable paper<\/strong>, and it will also not tear as easily as parchment paper. This is why you can wrap meat in this paper before placing it on a smoker or in an oven.<\/p>\n\n\n\n

This is also why butcher paper is used for arts, crafts, tray liners, and even table coverings. Butcher paper is durable stuff.<\/strong><\/p>\n\n\n\n

Which Retains More Moisture?<\/h3>\n\n\n\n

Parchment paper retains more moisture than butcher paper – it acts more like aluminum foil when used for wrapping and cooking.<\/p>\n\n\n\n

Butcher paper is more permeable than parchment paper, so it retains less moisture. Butcher paper offers the perfect level of permeability for smoking meats<\/strong>. <\/p>\n\n\n\n

Which is More Versatile?<\/h3>\n\n\n\n

For cooking, parchment paper is more versatile.  I use parchment paper every time I bake something. Ditch the spray oil and use parchment paper instead<\/strong>. It will leave your baking sheets shiny and like new, unlike oil. I use it to line a baking sheet when making cookies, brownies, and other baked goods. <\/p>\n\n\n\n

I\u2019m going to let you in on a little secret<\/strong>. Are you cooking your bacon in the oven? You should be. It\u2019s mess-free, and the oven cooks the bacon evenly – no undercooked fatty spots or overcooked areas. And you better believe I use parchment paper when I bake bacon. It makes clean-up a breeze – all the bacon fat sits on the paper. Let it cool and save it for other uses.<\/p>\n\n\n\n

Parchment paper can be used to wrap meat during the barbecuing or smoking process, although I don\u2019t recommend it – butcher paper is better suited for this<\/strong>.<\/p>\n\n\n\n

Butcher paper has more uses outside of cooking. <\/strong>Use it to wrap food for a picnic, for crafts, drawing, and more.<\/p>\n\n\n\n

Which is More Readily Available?<\/h3>\n\n\n\n

Parchment paper wins this round. Even the smallest mom-and-pop store likely carries it. Not so with butcher paper.<\/p>\n\n\n\n

Butcher paper is great, but it\u2019s a niche product that\u2019s not available at all grocery stores. Of course, there are pitmasters and home chefs who value butcher paper, but it\u2019s only available online or at some larger retailers.<\/p>\n\n\n

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\"Baked<\/figure><\/div>\n\n\n

Why Do You Need to Wrap Meat? How to Use Butcher Paper and Parchment Paper<\/h2>\n\n\n\n

Here\u2019s how you actually use butcher paper or parchment paper when smoking or barbecuing meat:<\/p>\n\n\n\n

Using Butcher Paper<\/h3>\n\n\n\n

You use butcher paper when smoking meats – I use white paper. Use pink paper if you\u2019re feeling flashy. <\/p>\n\n\n\n

Butcher paper is more breathable than aluminum foil, so you don’t have to worry about your bark getting too soft (a cardinal sin for some). You\u2019ll get a nice crisp bark and tender meat if you use butcher paper<\/strong>. It\u2019s the best of both worlds.<\/p>\n\n\n\n

Butcher paper can help you get over something known as \u201cthe stall.\u201d The stall is notorious among pitmasters when smoking larger cuts of protein like brisket, pulled pork, and ribs. It\u2019s when the internal temperature of the meat stops rising. It usually occurs around 160\u00b0F and can last for hours. Time stretches like taffy. The stall lasts longer than a baseball game.<\/p>\n\n\n\n

But when the meat is wrapped in butcher paper<\/a> the meat pushes through the stall.<\/strong> The temperature continues to rise, causing pitmasters everywhere to raise their spatulas and celebrate.<\/p>\n\n\n\n

Here\u2019s the thing: you don’t wrap the meat in paper at the start of the cooking process. Instead, you wait until the midpoint of the process, when the meat hits the stall. Again, this is usually at 160\u00b0F but can happen between 150\u00b0F to 170\u00b0F – monitor the meat temp with a good smoking thermometer.<\/p>\n\n\n\n

Once the meat temperature stops rising, take the meat out of the smoker, wrap it in butcher paper and stick it back in the cooker. I should note some in the \u2018que community wrap after the meat passes the stall, so it can absorb more smoke. Try both methods and see which you like better.<\/p>\n\n\n\n

Butcher paper works for grilling purposes as well. Once you have grilled your meat to perfection, quickly wrap it in butcher paper and allow it to sit until you are ready to eat.<\/p>\n\n\n\n

This helps to keep the moisture locked in, rather than drying out. It also looks cool and professional<\/strong>.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n