Pink Butchers Paper Roll 18" x 30m

Wrapping meat in butcher paper during a long cook helps push through the BBQ stall — the stage where evaporating moisture slows the cooking process.

Unlike foil, butcher paper does not trap steam. Instead, it allows the meat to breathe while still protecting it from direct heat.

That means:

• Better bark
• Juicier meat
• Consistent cooking results

This is exactly why many competition BBQ teams and Texas pitmasters rely on butcher paper instead of foil.

• 🔥 Breathable Paper for Perfect Bark
  Allows steam to escape while protecting the meat, helping maintain the firm crust that makes great barbecue.

• 🍖 Ideal for Brisket, Ribs & Pork Shoulder
  Perfect for wrapping large cuts during long smoking sessions.

• 🌬 Helps Push Meat Through the Stall
  Wrapping brisket or pork shoulder in butcher paper speeds up cooking while keeping moisture inside the meat.

• 🧾 Food-Grade & Uncoated Butchers Paper
  Contains no wax or plastic coatings, making it safe for direct contact with food.

• 🛠 Strong, Durable Paper Roll
  Designed to hold together during long cooks without tearing or breaking apart.

• 🔥 Trusted by Pitmasters Worldwide
  A staple in Texas-style BBQ and widely used by competition teams and BBQ restaurants.

The 18 inch width provides plenty of coverage for wrapping briskets, ribs and pork shoulders securely, while the 30 metre roll length is perfect for regular BBQ cooks and weekend smoking sessions.

Pink butcher paper is incredibly versatile and used for a wide range of BBQ and food preparation tasks.

It’s perfect for wrapping:

• Brisket
• Pork ribs
• Beef ribs
• Pork shoulder (pulled pork)
• Lamb shoulder
• Smoked turkey and poultry

It’s also commonly used for:

• Resting cooked meat
• Lining BBQ trays or prep benches
• Serving BBQ platters

Many BBQ restaurants and competition teams also use butcher paper when serving sliced brisket or smoked meats.

Pink butcher paper has been used by butchers and pitmasters for decades because it is strong, breathable and uncoated.

Unlike waxed or coated papers, it will not melt or trap moisture during cooking. This makes it perfect for smokers, pellet grills, charcoal BBQs and offset pits.

The breathable design helps maintain the balance between airflow, moisture retention and bark formation — the key elements of great barbecue.

1. Smoke your brisket until the bark is well developed. This usually happens around 70–75°C internal temperature (160–170°F).

2. Lay out two overlapping sheets of butcher paper.

3. Place the brisket in the centre and wrap tightly, folding the edges to secure it.

4. Return the wrapped brisket to the smoker until it reaches your finishing temperature.

5. Allow the brisket to rest inside the paper before slicing.

Wrapping helps retain juices while still protecting the bark.

Store your butcher paper roll in a cool, dry place away from moisture. Keeping the roll clean and dry ensures it stays strong and ready for your next BBQ cook.

🔥 Stock up on butcher paper and take your brisket to the next level. Whether you're smoking for family, friends or a backyard BBQ session, this butcher paper roll helps deliver consistent low & slow results.