Our FDA approved butcher paper is ideal for smoking, and is not to be used at temperatures of 450°F or higher.

• Color: Brown
• Specs: 17in x 150ft

Butcher Paper vs. Aluminum Foil

Like everything else in the BBQ world, there are dozens of ways to wrap a brisket and everyone will tell you their way is the best. We did the research and found key differences that set butcher paper apart from wrapping with foil.

Wrapping with aluminum foil, also known as the Texas Crutch, provides more protection from direct heat. It's great for when you need to finish a brisket quickly by cranking up the temperature, without drying out the meat.

Unfortunately, the tradeoff is that aluminum foil doesn't allow for good air circulation. That means the meat will steam instead of smoke, and the bark you've worked hard to build can become wet and mushy.

Alternatively, Grilla Butcher Paper allows for much better air circulation than aluminum foil. That means heat and water vapor are able to escape, keeping your bark crispy and your meat moist at the same time.

We made our butcher paper after months of research with competitive pitmasters in order to provide optimal air-flow and moisture retention. When compared to wrapping with aluminum foil, Grilla Butcher Paper allows for a significantly thicker, crispier bark.