Pink Butcher Paper Roll 18"x175' (2100 Inch) - Food-Grade Peach Butcher Paper for Smoker, BBQ, Grilling, Smoking Meat - USA Made - Unbleached, Uncoated and Unwaxed

Really works well for wrapping my meats when I smoke them. Great for resting my meats

I was a little skeptical at first, but this item turned out to be exactly what I was looking for. It arrived on time and in good condition. The quality is solid, and it works just as described. Setup was straightforward, and I’ve had no issues so far. Definitely worth the price. I would recommend this to anyone considering it!

Great for smoking brisket! I smokes a brisket with a smoker that used wood pellets for about 6 hrs. I used this paper to wrap and get the brisket up to internal temp without drying it out. The brisket turned out juicy and real good smoke flavor. So it did it's job to keep the meat moist and letting the meat cooking.

This premium Pink Butcher Paper Roll is an essential tool for serious BBQ enthusiasts and pitmasters, offering a food-grade, unbleached, uncoated, and unwaxed paper perfect for smoking, grilling, and wrapping meats. Measuring 18 inches by 175 feet, the roll provides a generous supply for multiple cooks and is made in the USA with strict quality standards. The natural peach color and breathable texture allow smoke to penetrate while retaining moisture, resulting in tender, flavorful barbecue with a beautiful bark.

Works well for bbqing. I have used this paper to wrap ribs, brisket, and tri tip while smoking them, and this paper does a great job of allowing you to finish gettting the meat up to temp without dryness. Good thickness and quality.

Wrapping peper works good, i like to wrap my ribs after a few hours of placing them in my smoker and finish cooking for fall off the bone ribs and this paper works great I like it better than aluminum foil since the ribs do not stick to the paper, it does retain moisture and it hold up good after been saturated with grease and apple juice.

This product was perfect for smoking a brisket!!! Very moist after being wrapped in this paper.

Great product. Did a pastrami style brisket. Pastrami brine for 4 days then put a layer of yellow mustard on.. salt pepper garlic powder, coriander, a bit of brown sugar. Smoked 5hrs at 260 internal brisket temp 165 then wrapped in the butcher paper and back in the smoker another 7hrs. Took that off at internal temp 205 wrapped the whole thing paper and all in foil let rest at safe temp 150 in oven for 2hrs. Best most brisket and flavor