Brown / Pink Butcher Paper - Authentic Texas BBQ Butcher Paper for sale in Austin, Texas

Texas Butcher Paper | Authentic Texas Butcher Paper - Pink Brown
Authentic Texas BBQ Brown Butcher Paper

Similar to what has been used and recommended by Aaron Franklin, owner of Franklin Barbecue in Austin, TX.
Butcher paper is most often used in the Bar-B-Que scene as a basket/tray liner as well as carry-out wrap. Pink Butcher may also be used as a sandwich wrap and adds a mark of distinction to the wrapped item so it stands out from other wraps. Beyond wrapping sandwiches and dressing up meat and fish, see the advantages of cooking with pink butcher paper.
Pink Butcher paper enhances the appearance of meat and improves food safety and handling for those in the food service industry including butchers and deli and grocery store owners. The pink color dresses up the look of sandwiches, barbeque, fresh meats, poultry and fish. All of our pink butcher paper is 100% FDA Approved.
Pink Butcher Paper Prices:
Bulk Discount Pricing available when purchasing 4 or more items together.
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Only available for pickup in South Austin.
At this time, no shipping, delivery, or distribution.
Note: Due to the weight, we do not normally ship these products.
However, shipping now available to non-local areas.
Remember, F Foil, Aluminum Foil spoils!!
As seen in
TM: Franklin Barbecue is known for wrapping briskets in butcher paper. Why do you wrap at all, and why do you choose butcher paper?
AF: "The briskets need to stay covered so that the bark doesn't get ripped off of them when they're being thrown around. We also wrap them once we know we've gotten a certain amount of smokiness. I started using paper because it was cheaper than foil. Foil also gets things real steamy. It's known as the "Texas Crutch" and it would be embarrassing for me to use foil on briskets, but we use foil on pork butts and sometimes on ribs. I think foiled briskets end up a little pot-roasty for my taste, and the paper breathes a little better. If we were only doing five briskets then I would probably never wrap them, but when you've got that many cooking it's nice to get them off, throw them on the counter and let them rest. It's really there for protection, but an added side effect is that it helps retain moisture. I can also use the grease soaked butcher paper to start my fires on Monday when we restart the fires. The fires then burn twenty four hours a day until we're done on Sunday. That's when we clean the pits." - Aaron Franklin
Here is a Step-by-Step Guide on how to properly wrap your brisket:
http://sourcherryfarm.com/2012/05/27/recipe-aaron-franklins-butcher-paper-brisket
Other Sources:
/story/importance-wrapping-brisket
/butcherpaperbrisket.html#.U9XKErGTKNw

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