Brown Kraft Butcher Paper Roll - 18" x 200', USA-Made Food Grade Wrapping for Briskets, BBQ, Baking, and Freezer Storage, Unbleached, Uncoated, All-Natural Alternative to Parchment Paper

This has been working great for sublimation. There hasn't been any transferring of the paper color onto my design. The paper is thick so I don't have to worry about ink bleeding through. The paper is not slippery at all (unlike other brands I have tried). So there's no problem in keeping my easy press in place while sublimating. I do think a smaller size would be better for me, since I only have a 10x12 heat press. But other than, this roll is great!

Just followed instructions with a 15# Brisket. I use a pellet-fired grill and normally do not wrap it. This ends up with the thinner end of the brisket being a bit dry. I didn’t want to use foil because of the steaming effect. So I smoked it until the temp was 146 degrees and then wrapped it, turned up the heat to 275 and cooked it until the internal temperature was 203. Turned out great, would tentatively say it cooked faster, although it was still 16 hours, it didn’t seem to plateau as in the past. Color was good, great smoke ring. Definitely will recommend the pink butcher paper method and will continue to experiment with ribs and pulled pork. And, it did keep its strength even though grease soaked.

Purchased this for a Kid’s Corner at a SuperBowl party.,We used this as a table cover, also for kids to color on directly. This was a fantastic use of the butcher paper. Kids could draw and color on it. Set food and drinks on it, even play games and LEGOs. Afterwards, we simply rolled it up and threw it away when the party was over. I would highly recommend this for any kids party!

The media could not be loaded. This has worked well for smoking ribs, haven't tried it with anything else yet.I smoke them unwrapped for a few hours, wrap them in the butcher paper and then foil for another hour or so.

If you smoke brisket or pulled pork in your Traeger, you need this! It’s amazing! Smoke your meat and then double wrap it in paper and put it in the oven to finish cooking. Put some apple cider vinegar and butter in with it.

Great value, I used half of a roll on 16 briskets. Highly improved the moisture retention. Will by again

My hubby used this to prepare a large brisket. He followed instructions in the book "Franklin Barbeque-A Meat-Smoking Manifesto". The brisket came out perfect--tender and juicy. We had previously watched Franklin's TV Program and knew he used this type of butcher paper to wrap all of his briskets at his restaurant in Austin, TX. Highly recommend and these folks had the best price!

My first time using the Pink wrap! It did its job, kept the brisket moist - maybe my best brisket yet! --- added some apple juice, wrapped the meat tightly, double wrapped it, the it back on for about two hours, then cooked almost another hour unwrapped (keep your eye on the thermometer!)