What Is Butcher Paper?

Butcher paper is a type of food-safe kraft paper commonly used in the meat industry. For smoking meat, pink butcher paper is the preferred choice. Unlike wax or parchment paper, it is uncoated and breathable, allowing smoke to pass through while keeping moisture in.

Why Use Butcher Paper When Smoking Meat?

Butcher paper offers a unique balance of breathability and moisture retention. It helps create a flavorful bark on meats like brisket, while still allowing smoke to penetrate. It also prevents the meat from drying out, especially during long cooks.

When to Wrap Meat in Butcher Paper

Wrap your meat in printed butcher paper when it reaches the stall phase—usually around 160°F internal temperature. This helps push the meat through the stall without losing moisture or softening the bark, as can happen with foil.

How to Wrap Meat with Butcher Paper

To wrap meat properly, cut a large sheet of pink butcher paper—about 2.5 to 3 times the length of your meat. Place the meat in the center, fat-side down. Fold the edges tightly around the meat and tuck the ends underneath. Return it to the smoker, seam-side down.

Best Meats to Use Butcher Paper On

Butcher paper is especially effective for:
Brisket
Pork shoulder
Beef ribs
These cuts benefit from a long smoke and a strong bark, which butcher paper supports better than foil.

Resting the Meat After Smoking

Once your meat hits the target internal temperature—typically around 203°F for brisket—remove it from the smoker and let it rest. You can keep it wrapped in the butcher paper and place it in a cooler or warm space for 30–60 minutes to let the juices redistribute.

Tips for Success with Butcher Paper

Use only unwaxed, food-grade pink butcher paper
Wrap tightly to avoid heat loss
Don’t wrap too early—wait until the meat hits the stall
Always monitor internal temperatures with a meat thermometer

Final Thoughts

Butcher paper is a simple yet powerful tool for anyone serious about smoking meat. It preserves the bark, enhances smoke flavor, and keeps meat juicy. With the right technique and timing, you’ll be smoking like a pro in no time.