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I got some “butcher” paper from the butcher to wrap my brisket. But it’s white. The butcher paper on the YouTube videos for smoking is usually brown. Is the paper I got the wrong paper?
You got it. And the "correct" (smokers just as fanatic about details as shooters) color is pink. And it's only added at "the stall" when temperature plateaus and the meat has absorbed all the smoke it can.I had no idea people smoked meat with paper on it. What's the idea behind that. Is it to keep it from drying out or something?