Cover a brisket, line your BBQ tray or table, or even wrap a gift for your fellow wood-fire friends with Pink Butcher Paper. This paper keeps your meat moist by sealing in the juices, but is breathable enough to protect that hard-earned bark and allow additional smoke flavor in. 18″ X 1050′ High quality Butcher Paper Why use peach butcher paper for BBQ instead of foil? Wrapping with foil is known as the “Texas crutch”, and is more frequently used for pork ribs rather than beef barbecue. Foil is non-porous (meaning, it doesn’t breathe or allow air in/out), and so when a meat is foiled, any additional smoke cannot penetrate, stopping the smoking process in its tracks. BUT, foil actually reflects the heat back down onto the meat (radiant heat), and also since metal is conductive, it will retain more heat for a lot longer, so whatever you are wrapping will continue to cook to some degree. The biggest downfall of using foil is that when hot meats are wrapped, the steam cannot escape and turns to condensation, which in turn wets the surface of the meat, ruining any crusty bark that has formed during the cook and turning it to mush. Between you and me, let’s just say there is validity to the argument that if you’re foiling your meat longer than you’re smoking it, you’re pretty much just making a roast which is flavored with a hint of smoke, so why even have a damn barbecue? Rant over, the point is that paper solves most of these issues because it allows the steam to escape the parcel and doesn’t make the exterior of the meat soggy, all while keeping the contents protected from the full assault of the smoker. And because it doesn’t retain or reflect heat like foil, you don’t have to compensate for any extra cooking time.