The Ultimate Wrap For Any Meat Type
Butcher paper will take your beef ribs, brisket and pork to the next level
Until now tin foil is the goto for wrapping meat during or just as it's leaving the stall (the point where the meat collagens start to melt away). This creates a few problems, it's pretty much airtight, meaning that bark on the meat you've spent hours developing will go soggy and start to steam.
In comes butcher paper, this will retain most the heat but allow the meat to breathe, while keeping plenty of moisture, maintaining that lovely thick bark. That's not even mentioning its presentation properties, restaurant food really looks the part when presented on this paper.