Franklin Barbecue Pink Butcher Paper

Franklin Barbecue Pink Butcher Paper

Bread needs butter. Salt needs pepper. Good brisket needs good butcher paper. Here’s a secret: This custom-designed non-waxy paper, which we obsessively source, is as key to our brisket as the smoker itself. When our meat is done smoking, we wrap it in the paper and pop it back in. Keeps the bark on the brisket and the.

Bread needs butter. Salt needs pepper. Good brisket needs good butcher paper. Here’s a secret: This custom-designed non-waxy paper, which we obsessively source, is as key to our brisket as the smoker itself. When our meat is done smoking, we wrap it in the paper and pop it back in. Keeps the bark on the brisket and the moisture in the meat. Then we serve it up on trays lined with paper—because what else are you going to eat off of? Plates? 

100 feet roll, 17.25 wide with Franklin Barbecue custom design print. 

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First time using Franklin's brisket rub. 8 hours at 225, pulled and wrapped with Wagyu tallow, another 7 hours at 250. Happy with how it came out! : r/Traeger

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