Use this for St. Louis style pork ribs and briskets. It works perfect. Would buy again.

Seemed to do great for my hisband

Wow, this butcher paper is awesome! I was surprised at the durability, ease of cutting.Keeps everything moist and tender.This is a great value for the money, I could not believe how huge this role was. It will last me forever.

It has truly elevated my smoking game to new heights. This food-grade peach wrapping paper offers exceptional quality and versatility, making it a must-have for barbecue enthusiasts and pitmasters alike. What sets this butcher paper roll apart is its premium food-grade construction, ensuring that it's safe for use with all varieties of smoked meats. Whether I'm smoking brisket, ribs, pork shoulder, or chicken, this peach wrapping paper provides a reliable barrier that helps retain moisture and enhances the flavor profile of the meat. I appreciate the generous size of this butcher paper roll, measuring 18 inches wide by 175 feet long (2100 inches). This ample length allows for versatile use in wrapping individual cuts of meat, lining trays, or creating makeshift trays for serving and presentation. The paper's porous texture allows for optimal airflow during the smoking process, helping to achieve that coveted bark and smoke ring.

It's butcher paper! The quality and quantity make it a great value. Smoke them meats!

Butcher paper. I use it for wrapping smoked meats. Works like it should. Good price.

It’s not in a box with teeth so you can cut it. It’s just a roll. Perhaps that should be explained.

Lo utilizo para envolver brisket, costillas ahumadas y la calidad del papel es perfecto

I dont know what makes a good bitcher paper but it did its job well.

Cumple con su funcion y todo lo descrito, lo utilizo para mis ahumados (costillas, brisket y pulled pork). En el mundo del ahumado, muchos optab mas por el papel de carnicero ya que puede ser mejor contra el papel aluminio, y este producto cumple a la perfeccion para los ahumados.Recomendado

Muy buen papel, yo lo uso para ahumar y horneado

I used this paper to wrap a Kroger's "USDA Choice cut" {not Prime} 18 pound but reduced by fat cap being trimmed down to 1/4" or less and rounded off corners, apple sauced smeared then/salt/pepper rubbed brisket spritzed with apple juice while un-wrapped, that I partially smoked for 12.5 hours {starting out 7 hours un-wrapped then 5.5 hours wrapped with paper} in my smoker grille with air dried Hickory at temps between averaging 170-205 degrees, and then finished cooking for 8.5 hours in my oven at 200 degrees still wrapped in same paper from smoker grill. The paper worked well and did not fall apart { I used 6-8 feet[?] of blue 3M 2" wide painters tape to hold the paper on the brisket tight . After 21 total hours cook time {13 hours wrapped with this paper at about 190-200 degrees} the paper was a little brittle and from the heat even though it had soaked up some rendered fat, but it was all intact and wasn't torn, yet I was able to stab a thermometer thru the paper to check the internal temp without causing any apparent problems. The brisket's internal temp when I removed it from smoker after 12.5 hrs was about 150 degrees, and the final internal temp was about 160 degrees. The apple sauce smear was something I thought of while walking thru Krogers because I saw a video of a guy smearing with mustard to hold the salt/pepper and I didn't want to use mustard. I don't know if the apple apple sauce contributed to making my brisket better or not because this was only the 2nd brisket I've ever cooked. The 1st brisket I cooked 10 years ago was a 1/2 brisket cooked uncovered with no paper and I don't remember much more except that it wasn't very good. This 2nd brisket I just cooked 7/23/2022 and I gotta say this brisket was really great ! I think maybe I could have cooked it 2-3 hours less but I wanted to be sure it was at least close to 160 internal temperature {or a slightly higher temp would have been ok for me too} for food safety, obviously I'm still learning. The meat was barely pinkish in the middle when I cut it open and the bark {apple sauce/salt/pepper/apple juice} was thin, slightly crunchy, and stays stuck on the meat and doesn't crumble off. The 100% Hickory smoke is strong on the meat after 7.5 hours unwrapped/5.5 hours wrapped but I love it because with BBQ sauce, raw onions, and pickles it dilutes the Hickory flavor perfectly {I think}. Anyway back to the paper...I'm a novice smoker but have smoked a lot of meat {mostly baby back ribs and chicken thighs}, yet this is the 1st time using paper on any meat. I used to always use aluminum foil {if I wrapped at all}. I will be using paper again, I don't know if this particular brand paper is better/worse than other brands because I have never used any other brands, but I will say this paper did exactly what I had hoped it would do and was thick/strong enough to survive the process intact {the blue 2" painters tape definitely helped keep the paper tight to the meat and it survived the process fine too}. I would recommend this Butchers paper. Hope this information helps some people make some super good BBQ !