Butchers paper or Foil

[davwhite]

A very regular discussion here so this is what the Mad Scientist says

 

[Slimpicker]

Before I even watched it I was gonna type what MY take on it was....
Paper for Beef, Foil for Pork (for butts, only after fully cooked)
So I'm not going to pat myself on the back just cuz the Mad Scientist agrees, I'm just glad he does that's all..

 

[Timmy]

I wasnt impressed with paper. But ive only used it once. I usually wrap everything in foil and have had pretty good luck with it.

 

[RemE]

I wasnt impressed with paper. But ive only used it once. I usually wrap everything in foil and have had pretty good luck with it.

Same for me, but I'm in the "it can't be too tender" camp. Many prefer some bite to theirs.

 

[GTDjr]

I cook a lot more ribs than anything else. I have tried paper and foil. The advantage of foil is that you can pour some liquid in the foil envelope after your smoke them for about 3 hours and the ribs will be moist and tender. When I use paper, the ribs are dry, and brittle.

I have cooked some butt and used paper. The bark is excellent, but the interior meat is a little dry. The next time I do a butt, I plan to use foil with some liquid in there to keep some moisture in the meat, even if I have to sacrifice some bark.

I have yet to try a brisket. I hope to try one in the next couple of months. I am undecided on whether to use paper to foil. I am leaning towards paper, but intend to do more reading here and elsewhere before I pull the trigger.

 

[GrillMeister]

Paper for briskets, foil for ribs, and my pork butts go unwrapped till 200 degrees.

 

[DVSCYCLES]

I may start mixing which I choose

https://www.facebook.com/video.php?v=799155000665274

 

[TheGrumpyGriller]

I am following this with interest being new to smoking. I've seen several people suggesting a foil pan that you'd typically use to put buffet food in, then wrap the brisket, pork, etc. Does that behave similarly to just wrapping in foil, or is there a difference since there's more space if it's in a wrapped tray?

 

[GTDjr]

A foil pan is substantially more expensive than aluminum foil. It is not likely that you get as tight a fit as you do with foil.

 

[TheGrumpyGriller]

A foil pan is substantially more expensive than aluminum foil. It is not likely that you get as tight a fit as you do with foil.

The seal is the part I not sure about - not too worried about a reusable pan I used paper on my first brisket, so I may try foil for the 2nd attempt and see how it goes. Thanks for the feedback!

 

[RemE]

Foil or pan contains the juices, neither is really sealed so both are good. The pan saves the juices better as foil sometimes springs a leak!