Parchment Paper: Parchment paper is another option, though not as many people use it. It works because it's non-stick and can withstand high heat, but it doesn’t breathe as well as butcher paper.

To get the most out of using butcher paper, start the smoking process with the meat uncovered. Wrap it when the internal temperature reaches around 160-170°F, coinciding with the “stall” phase.

Butcher paper works best in the smoker, as it is less likely to catch fire due to the low temperatures. By using butcher paper, you’ll be able to avoid a stall period, therefore speeding up the ...

Wrapping meat in paper for smoking is a popular technique that'll help you achieve a tender, flavorful barbecue. You won't use it on every item that goes into the smoker, but it's especially ...