Product Overview

Elevate your South African Braai and backyard smoking experience with our premium 66gsm Pink Butcher Paper. Specifically designed for pitmasters and cooking enthusiasts, this breathable, unbleached paper locks in juices while letting smoke penetrate, ensuring a mouth-watering bark on your brisket and ribs.

Key Features & Benefits

• Authentic BBQ Results: Unlike aluminum foil, our breathable butcher paper prevents steam buildup so your smoked meats retain their crispy exterior (bark) while trapping internal moisture.
• Premium 66gsm Heavy-Duty Quality: Thick, durable, and tear-resistant even when saturated with meat juices, tallow, or oils.
• 100% Food Grade & Safe: Unwaxed, unbleached, and non-toxic. Completely safe for high-temperature cooking and direct contact with food.
• Achieve the Ultimate Smoke Ring: Designed to get you through the "Texas Stall" effortlessly while maintaining optimal airflow for maximum smoke absorption.

How to Use Pink Butcher Paper Like a Pro (Guide for Pitmasters)

To get the absolute best results for your brisket, ribs, or large cuts of meat, follow this professional 4-stage smoking process:

• Phase 1: Unwrapped Smoking & Bark Formation
  Temperature: Room temp to approx. 68 C-74 C (150 F-165 F).
  Action: Season your meat and place it directly on the smoker (105 C-135 C) unwrapped for 4-6 hours until a rich, dark bark and deep smoke flavor form. (Never wrap from the start, or you'll miss out on the smoke and ruin the crust!)
• Phase 2: The Wrap (Beating the Stall)
  Timing: When internal meat temperature hits the "Texas Stall" (approx. 65 C-74 C).
  Action: Lay out two layers of our pink butcher paper, optionally spray with tallow, apple juice, or melted butter, and wrap the meat tightly to lock in juices without sacrificing the crust.
• Phase 3: Finish Cooking
  Target Temp: Approx. 95 C-104 C (203 F).
  Action: Place the wrapped meat back onto the smoker's indirect heat zone (never directly over open flames/coals to avoid scorching) until a temperature probe slides in like soft butter.
• Phase 4: Rest & Serve
  Action: Rest the meat (still wrapped in the paper) in a cooler or unheated oven for 1-2 hours before slicing to allow the juices to redistribute fully.

What's in the box
50 x Pink Butcher Paper