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Part No:
#7020
Weber Butcher Paper
£54.99
incl. VAT
Serve moist, flavourful meat, with the perfect bark by wrapping it in Weber Butcher Paper. Wrapping your meat at the tail end of a low and slow smoke helps to retain moisture. Weber Butcher Paper is also stamped with Weber Kettles for a fun presentation.
• Food-grade butcher paper with food-grade ink, safe to be used on food
• Unwaxed, uncoated, unbleached for food safety
• Made from 100% natural base virgin pulp
• Use when smoking meats, for serving food, or even wrapping presents
• 45.72 cm x 47.85 m
• Food-grade butcher paper with food-grade ink, safe to be used on food
• Unwaxed, uncoated, unbleached for food safety
• Made from 100% natural base virgin pulp
• Use when smoking meats, for serving food, or even wrapping presents
• 45.72 cm x 47.85 m
Weber Butcher Paper
£54.99
incl. VAT
Total Price
£54.99
incl. VAT
Weber Butcher Paper
£54.99
incl. VAT
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Packages delivery between 7-9 working days. Grills delivery will be arranged via our carrier within 3 days of when the payment is received, approx. 7-9 working days. (More Information)
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Specifications
Frequently Asked Questions
A perfect brisket will have a nice dark crust on the surface called a ‘bark’ and will be tender and moist inside. Meat will develop a bark when cooking it in the open. To protect the meat from drying out during the last few hours of a low and slow cook, wrap the meat when it reaches somewhere between 65 and 70°C in the thickest part of the meat. Keep it wrapped while cooking until it reaches 90–95°C. Transfer the brisket, still wrapped, to a dry, insulated coolbox. Close the lid and let the meat rest for 2 to 4 hours before unwrapping and slicing.
They are made differently and have different uses. Weber Butcher Paper is unwaxed, uncoated, unbleached paper that can protect meat from drying out at the tail end of a long cook, while also letting it breathe and not over steam. Parchment paper has a coating to make it non-stick, which also makes it not breathable. It’s typically used as a liner in baking.
Wrapping a brisket a few hours before it’s done protects the meat from drying out. Using butcher paper instead of foil has less potential for over steaming the meat because the paper will breathe.
