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Butcher paper is made from wood pulp like other types of paper products. You will find brown, white, and pink butcher paper. And all these items have differences that are important for how you cook your meal. Regardless of the type of paper you buy, make sure it is food-grade butcher paper.
Brown parchment paper is a craft paper good for wrapping meat to make a tidy package. This paper is primarily for craft purposes, but uses the same wood pulp as paper intended for cooking. The main difference is that brown paper lacks the processing and additives of other types of paper.
White butcher paper is similar to craft paper, but has undergone a process to bleach the brown color from the pulp. It is suitable for many cooking processes, but we tend to avoid using it in favor of more appropriate types of butcher paper.
Pink butcher paper, often called peach paper, is the type you will want to find for use on your smoker. The pink color comes from the natural composition of the wood pulp. Avoid buying pink paper that has added colors that may not be safe.
Pink butcher paper is used for barbecuing for several reasons. The main way to use it is to wrap a large piece of meat when you are smoking. This is typically done around 165 degrees (that you can confirm quickly with an instant read thermometer) and speeds up the cooking process, helping to get that hunk of brisket past the stall temperature.
Peach paper starts as long, fine strands of wood pulp that gives the material strength and durability. It’s common for pink butcher paper to have a treatment that helps to make the paper strong and resist smoldering. Peach paper is not to be used on the grill or barbecue, even on indirect heat because it will catch fire.
Wrapping your meat in the smoker helps enhance the bark and keeps the majority of moisture in the meat. Peach paper will absorb some moisture and also allows some evaporation, but not so much to ruin your meal when you are cooking.
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