Bryco Goods Pink Butcher Paper Roll - 18 Inch x 100 Feet - Made in USA - Unbleached, Unwaxed & Uncoated - Food-Grade Peach Butcher Paper for Smoker, BBQ, Grilling, Smoking Meat

We absolutely love this Bryco Goods Pink Butcher Paper Roll and use it constantly with our recteq smoker. If you’re serious about BBQ, this is a game changer. The paper is thick, durable, and breathable—exactly what you want when wrapping brisket, pork shoulder, or ribs during the stall. It holds up beautifully to heat and moisture without falling apart or getting soggy. We’ve wrapped long smokes (12+ hours) and it performs flawlessly every time. What I really appreciate is how it helps maintain that perfect bark while still keeping the meat juicy and tender. Unlike foil, it doesn’t steam the meat, so you get that authentic Texas-style finish. The 24-inch width is ideal for larger cuts, especially full packer briskets on the recteq. Plenty of coverage and easy to tear to size.

This pink butcher paper is an absolute staple for anyone who takes their smoking and BBQ seriously. The 18-inch width is the ideal size for wrapping large cuts of meat like briskets, beef ribs, or pork shoulders without having to overlap multiple sheets. Unlike foil, which can trap too much steam and make the exterior mushy, this unbleached and unwaxed paper breathes beautifully. It holds the juices and protects the meat from getting too dark while perfectly preserving that beautiful, crunchy bark you worked so hard to build. It’s heavy-duty, doesn't tear easily when wet, and handles high smoker temperatures flawlessly. High quality, USA-made, and worth every penny for great results!

Great quality and works exactly the way it should. It’s sturdy, food‑grade, and holds up well when wrapping meat for smoking without tearing or falling apart. It breathes properly, which helps keep bark intact while still protecting the meat. The roll size is generous and lasts a long time, and the paper feels thicker and more durable than cheaper alternatives.

I used this paper to wrap a Kroger's "USDA Choice cut" {not Prime} 18 pound but reduced by fat cap being trimmed down to 1/4" or less and rounded off corners, apple sauced smeared then/salt/pepper rubbed brisket spritzed with apple juice while un-wrapped, that I partially smoked for 12.5 hours {starting out 7 hours un-wrapped then 5.5 hours wrapped with paper} in my smoker grille with air dried Hickory at temps between averaging 170-205 degrees, and then finished cooking for 8.5 hours in my oven at 200 degrees still wrapped in same paper from smoker grill. The paper worked well and did not fall apart { I used 6-8 feet[?] of blue 3M 2" wide painters tape to hold the paper on the brisket tight . After 21 total hours cook time {13 hours wrapped with this paper at about 190-200 degrees} the paper was a little brittle and from the heat even though it had soaked up some rendered fat, but it was all intact and wasn't torn, yet I was able to stab a thermometer thru the paper to check the internal temp without causing any apparent problems. The brisket's internal temp when I removed it from smoker after 12.5 hrs was about 150 degrees, and the final internal temp was about 160 degrees. The apple sauce smear was something I thought of while walking thru Krogers because I saw a video of a guy smearing with mustard to hold the salt/pepper and I didn't want to use mustard. I don't know if the apple apple sauce contributed to making my brisket better or not because this was only the 2nd brisket I've ever cooked. The 1st brisket I cooked 10 years ago was a 1/2 brisket cooked uncovered with no paper and I don't remember much more except that it wasn't very good. This 2nd brisket I just cooked 7/23/2022 and I gotta say this brisket was really great ! I think maybe I could have cooked it 2-3 hours less but I wanted to be sure it was at least close to 160 internal temperature {or a slightly higher temp would have been ok for me too} for food safety, obviously I'm still learning. The meat was barely pinkish in the middle when I cut it open and the bark {apple sauce/salt/pepper/apple juice} was thin, slightly crunchy, and stays stuck on the meat and doesn't crumble off. The 100% Hickory smoke is strong on the meat after 7.5 hours unwrapped/5.5 hours wrapped but I love it because with BBQ sauce, raw onions, and pickles it dilutes the Hickory flavor perfectly {I think}. Anyway back to the paper...I'm a novice smoker but have smoked a lot of meat {mostly baby back ribs and chicken thighs}, yet this is the 1st time using paper on any meat. I used to always use aluminum foil {if I wrapped at all}. I will be using paper again, I don't know if this particular brand paper is better/worse than other brands because I have never used any other brands, but I will say this paper did exactly what I had hoped it would do and was thick/strong enough to survive the process intact {the blue 2" painters tape definitely helped keep the paper tight to the meat and it survived the process fine too}. I would recommend this Butchers paper. Hope this information helps some people make some super good BBQ !

Pros: There is some question about whether popular parchment paper products contain a coating of silicone and whether this is as safe as claimed. I don't know. But decided to steer away from it for now. Value, very good, Weight, heavier than parchment paper, Cutter works well. Cons: Stuff sometimes sticks to Butcher Paper. This is not the case with the parchment paper products we've used in the past. Oh well.

This Bryco Goods pink butcher paper has been an excellent addition to my BBQ and smoking setup, and it performs exactly the way proper butcher paper should. If you’re serious about smoking meat and want consistent results, this is the right kind of paper to use. The quality is immediately noticeable. The paper is thick, durable, and clearly food-grade. It doesn’t feel flimsy or prone to tearing, even when wrapping larger cuts like brisket or pork shoulder. It holds together well when wet with rendered fat and juices, which is critical during long cooks. There’s no breakdown, sogginess, or mess halfway through the smoke. Performance on the smoker is excellent. Being uncoated, unwaxed, and unbleached, it allows meat to breathe while still retaining moisture. This helps push through the stall without turning the bark soft like foil does. The bark stays intact, the meat stays juicy, and smoke flavor isn’t blocked. It’s exactly what you want from true peach butcher paper. The dispenser box is a big convenience. It makes cutting clean, straight sheets easy and keeps the roll protected and organized. No fighting with loose rolls or uneven tears. It’s especially nice when your hands are busy or greasy during a cook. The size is ideal. At 18 inches wide and 175 feet long, there’s plenty of paper for multiple cooks without constantly worrying about running out. It’s a great value for how much you get, especially compared to smaller rolls that disappear quickly if you smoke regularly. Being made in the USA is another plus. It gives confidence in the material quality and food safety, which matters when you’re wrapping meat that’s going to be eaten by family and friends. This paper also works well beyond smoking. It’s useful for general BBQ prep, resting meat, lining trays, and even wrapping food. It’s versatile and sturdy enough to handle a variety of kitchen and outdoor cooking tasks. Overall, this is top-tier butcher paper that delivers exactly what pitmasters and backyard smokers want. Strong, breathable, easy to use, and built for real BBQ. If you smoke meat regularly, this is an easy five-star product and one I would absolutely buy again.

I smoke a lot of meat. This butcher paper is great. I suggest getting the wider roll if possible, especially if you smoke pork butt and brisket. It cuts well. Perfect thickness. Storage is easy. And it holds up well.

This was my first time using pink butcher paper for smoking and I'm glad I made the jump. Did my research beforehand and used it on both a brisket and pulled pork — wrapped them when they hit the stall, finished them in the smoker, then let them rest in a cooler wrapped in towels. The results were outstanding. The bark stayed intact much better than foil would have allowed, and the meat came out incredibly juicy and tender. The 18" width gives you plenty of paper to get a solid wrap on larger cuts like brisket, and the dispenser box makes tearing and wrapping easy and clean. The food-grade peach butcher paper held up great through the entire cook without falling apart. Plenty of paper on the roll too — 175 feet will last you many cooks. If you're a backyard BBQ enthusiast or pitmaster looking to level up your smokes, this pink butcher paper is a must-have for brisket wrapping, pulled pork, ribs, and more. Highly recommend.

Es costoso pero está aprobado por la FDA y muchos otros en el mercado que son más baratos no lo están.

Cumple con su funcion y todo lo descrito, lo utilizo para mis ahumados (costillas, brisket y pulled pork). En el mundo del ahumado, muchos optab mas por el papel de carnicero ya que puede ser mejor contra el papel aluminio, y este producto cumple a la perfeccion para los ahumados. Recomendado

It’s not the brand advertised, it doesn’t look the same and it’s not the same quantity. Don’t buy it.

Good product

Producto de excelente calidad, es tal cual como viene en la foto, yo lo utilice directo en el asador y no se prende ni tampoco derrama los líquidos que tenía dentro, por lo que hizo su función a la perfección.