Pink Butcher Paper 600mm Roll 1,000ft long 24″W. Genuine OREN USA

The Original U.S. PINK BUTCHER PAPER in a large 1,000ft 24″ 600mm wide Roll 12.5kg. Cross weave patented permeable paper that breathes to keep Bark dry and lets smoke in, but doesn’t let juices leak out. Wrap Brisket or Pork at 71C/160F in 1 sheet single ply so the Paper can breathe, double ply will steam it like tinfoil. Same price for 12 years now!

$80 +gst and delivery, sent by courier to METRO POST CODES ONLY, not to W.A. $27.50 Courier Delivery per Roll.

The 1st couple hundred postcodes from the GPO eg 2000 for Sydney, is usually considered Metro. Contact us for Bulk shipping rates for 2 or more.

If in an expensive postcode for courier delivery of the Roll, choose the Pack of 24″x36″ Sheets.

Packs of Sheets can be sent to any Postcode via flat rate Aust Post Satchels, see other ads.See ROLL DISPENSER COMBO for $160+gst for combined postage delivery. Never wrap in tinfoil as it steams and softens your bark, and as Aaron Franklin said: ” You just turned that into a Pot Roast! ” Beware of cheap thin Bunnings Jumbuck Chinese Butcher Paper that doesn’t breathe and leaks juices, it also extends Brisket cooking time by 2hrs..

Wrap Single Ply with only 1 paper layer on the top, to allow Bark to breathe, multiple layers sweat meats. See HOW TO WRAP A BRISKET Page.Wrap Fish & delicate Seafoods single ply and smoke through the Paper! Spray paper with Oil so the skin doesn’t stick to it.

We also sell inexpensive Mini Paper Roll Cutters which can be sent postage free, with your Roll!

OREN COUNTERKRAFT PINK / PEACH SMOKER PAPER. Made in the U.S.A.

The original Texas style Meat Smoking Paper.

Other smoking Butcher Papers do not have FDA Food & Drug Administration Certification for safe use with Food.

Pink Butcher Paper Uses:

• ‘Insulating Wrap’ to protect and crank up internal temp of Meats, while continuing to Smoke and keep the crusty Bark dry!
• Wrap delicate Fish, Oysters, Seafood, Veggies, Bacon, Beef Fatty Rolls, Burgers, to Smoke it all safe and securely through the paper!
• Wrap raw or cooked meat for storage in the Fridge.
• Cut for sturdy Restaurant tray liners, will not soften up & stick to meats and be eaten by Customers.
• Make paper spirals to serve Hot Chips & Onion Rings.
• Line Chip & Seafood Baskets.
• Use as trendy hygienic tablecloth and eat food safely directly off it.
• Wrap individual Smoker meals the French way: en papillote Wrap meat/fish, veg & potato.
• Smoke Burgers on top of a Sheet so they don’t stick to grill bars.
• Cook foods on top of an oil sprayed sheet placed on the BBQ Hotplate for a quick clean cooking surface. Fry eggs on it or cook for Vegans as it is a clean cooking surface free of BBQ meat juices & fats.
• Wrap single ply and lay meat on the folds.

Wrap Brisket, Pork, or Ribs, 2/3 through the cook to get up to the finishing internal Temp, and to Rest meats.

Unlike tinfoil, it doesn’t steam and soften Bark, allows smoke through, absorbs fatty oils, and stays strong.

Don’t be fooled by imitations, this is 100% FDA Approved CounterKraftTM 40# 65 GSM Pink Butcher Paper and is safe to store, cook, serve, wrap and to Smoke & Rest meats.

Pink paper is porous to allow smoke in yet provides excellent holdout against grease and juices, it protects meat to keep every cut juicy while letting enough moisture out to retain that delicious Bark you created.

Smoking Guru Aaron Franklin uses Pink Butcher paper to wrap his world famous BBQ briskets:-

“The briskets need to stay covered so that the bark doesn’t get ripped off of them when they’re being thrown around. We also wrap them once we know we’ve gotten a certain amount of smokiness. I started using paper because it was cheaper than foil. Foil also gets things real steamy. I think foiled briskets end up a little pot-roasty for my taste, and the paper breathes a little better… It’s really there for protection, but an added side effect is that it helps retain moisture and good Bark.”