The BBQ Secret That's Not Really a Secret Anymore.
Traeger Pink Butcher Paper is the pitmaster's go-to for wrapping brisket, pork butt, and other big cuts during long smokes. Unlike foil, butcher paper keeps your meat moist by sealing in the juices while still being breathable enough to protect that hard-earned bark and allow additional smoke flavour in. It's the best of both worlds — moisture retention without steaming your bark into mush.
Why butcher paper over foil:
The Texas Crutch (wrapping in foil) works, but it traps ALL the moisture and can soften your bark. Butcher paper is breathable — it lets just enough moisture escape to keep the bark intact while still pushing through the stall faster. Your brisket stays juicy, your bark stays crispy, and you look like a genius.
Key features:
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18" x 75 feet: Plenty of paper for multiple cooks
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FDA approved: Food-safe and purpose-built for cooking
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High quality pink butcher paper: The real deal, not generic kraft paper
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Breathable: Allows smoke in while sealing juices
Great for:
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Wrapping brisket: The #1 use — wrap when the bark is set and push through the stall
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Pork butt and shoulder: Same principle — moisture in, bark protected
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Lining BBQ trays and tables: Classic look for serving
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Gift wrapping: Wrap a gift for your fellow BBQ friends in true pitmaster style
How to use it:
- Smoke your meat unwrapped until the bark has set (usually around 160-170°F internal)
- Tear off a piece about 4x the width of your meat
- Wrap tightly, folding the edges under so juices don't escape
- Return to the smoker until you hit your target internal temp
Pro tips:
- Don't wrap too early — let the bark set first or the paper will stick
- Double-layer the paper for extra insulation during the rest period
- Keep the roll in a dry place — moisture degrades the paper before you even use it
- 75 feet goes a long way, but brisket season in Edmonton burns through it faster than you'd think
