Wholesale Butcher Paper for BBQ Restaurants and Smokehouses

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2026-08-31 11:19:15 -

At the wrong time, a brisket cooked in foil is removed from the smoker, which results in a soft, steamed crust instead of the twelve hours that the pitmaster invested in creating the bark. This is why in most serious smokehouses, foil is replaced with pink butcher paper, which keeps moisture in while allowing smoke to pass through. That’s important because if restaurants and catering...

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