Butcher Paper vs. Parchment Paper

Butcher paper vs. parchment paper: what is the difference? They are two types of papers that are commonly used in the kitchen, we know that. But what sets them apart and when should they each be used?

These two types of paper have their unique features and are used for different purposes. While butcher paper is known for its durability and ability to withstand heat, parchment paper is widely used for baking and cooking.

There are some big differences, so you do want to choose wisely. For instance, you might not know that parchment paper is non-stick, while butcher paper is not. I once cooked a salmon on butcher paper and learned that the hard way when I couldn’t pry the salmon from the butcher paper.

In this blog post, we will explore the differences between these two types of papers, their uses, and which one is better for specific cooking and baking tasks.

What Is Butcher Paper?

While being a type of kraft paper, butcher paper is more suitable for the kitchen than kraft paper. It’s thicker than your average kraft paper in order to hold in moisture and handle the heat. That makes butcher paper the paper of choice for grilling and smoking meats.

It’s also FDA-approved for direct contact with food. In addition, butcher paper comes in a variety of colors and qualities. There’s white, pink, and gardenia butcher paper, pink being the best for smoking meat.

Butcher paper is preferred to aluminum foil when it comes to grilling and smoking meat.

When smoking a brisket using aluminum foil, the foil holds in the heat and the moisture making the brisket softer in places. However, smoking a brisket in butcher paper allows the brisket to breathe, allows moisture to evaporate, and makes the outside of the brisket form a bark, an incredibly tasty crust that forms on your smoked meat.

It also allows the aromas of the wood to get in and give the brisket the smokey flavor we’re seeking.

As well as smoking meat, you can use butcher paper to wrap raw meat or fish.

Types of Butcher Paper

There are several types of butcher paper available on the market, each with its own unique characteristics and uses. Here are some of the most common types of butcher paper:

• Uncoated butcher paper: This is the most common type of butcher paper and is often used for wrapping meat, fish, and poultry. It is made from unbleached kraft paper and is typically brown in color. Uncoated butcher paper is breathable, which allows the meat to retain its natural juices and flavors.
• Coated butcher paper: This type of butcher paper is coated with a layer of polyethylene or other materials to make it more durable and moisture-resistant. Coated butcher paper is often used in commercial kitchens and is not safe for use in the oven.
• Pink butcher paper: This type of butcher paper is also known as “peach paper” and is popular among pitmasters and barbecue enthusiasts. It is made from unbleached kraft paper and is coated with a thin layer of food-grade wax or silicone to make it moisture-resistant. Pink butcher paper is often used for wrapping brisket and other meats during the cooking process.
• White butcher paper: This type of butcher paper is made from bleached kraft paper and is often used for wrapping sandwiches, deli meats, and other food items. It is not as durable or moisture-resistant as other types of butcher paper, but it is often less expensive.

What Is Parchment Paper?

Parchment paper is a baker’s best friend because it prevents cakes and cookies from sticking to pans.

However, it’s often confused with wax paper. Unlike wax paper, parchment paper is a silicone-coated paper to withstand heat and grease, while wax paper is covered in wax and can only handle sticky or greasy foods.

You can find bleached and unbleached parchment paper, but there isn’t much difference between the two. Both types are nonstick and are used in many ways.

You can use parchment paper just like butcher paper for wrapping and smoking a brisket. Plus, you may transform it into a piping bag for decorating cakes or use it to line baking sheets and pans to keep food from sticking.

Types of Parchment Paper

There are several types of parchment paper available on the market, each with its own unique characteristics and uses. Here are some of the most common types of parchment paper:

• Bleached parchment paper: This type of parchment paper is made from virgin wood pulp that has been bleached to create a white or light-colored paper. It is often used for baking and cooking as it is non-stick and moisture-resistant.
• Unbleached parchment paper: This type of parchment paper is made from unbleached wood pulp and has a natural brown color. It is often used for baking and cooking as it is non-stick and moisture-resistant.
• Silicone-coated parchment paper: This type of parchment paper is coated with a layer of food-grade silicone to make it more durable and non-stick. It is often used for baking and cooking at high temperatures.

Butcher Paper vs. Parchment Paper

There’s no absolute winner in every category between these two. Here’s a guide for choosing the best paper in any given situation.

Wrapping and Storing Food

Butcher paper is thicker than parchment paper, but parchment paper is more moisture-resistant and grease resistant.

On the other hand, parchment paper is nonstick and wraps wet or sticky foods without clinging to them. However, you can’t use butcher paper in the same way because it clings to wet or sticky foods.

Parchment paper is more expensive than butcher paper. That said, it’s also reusable.

We’re calling it a tie in this category because parchment paper is reusable and better for storing sticky food. However, it’s a bit expensive for one-time use for things like raw meat and fish.

Baking

In baking, there’s no competition; parchment paper wins this round for being nonstick and reusable.

Butcher paper can’t substitute parchment paper because it doesn’t share parchment paper’s nonstick advantage.

Grilling and Smoking Meat (Brisket)

Butcher paper prevails in grilling because it’s breathable and allows moisture to evaporate, keeping the brisket juicy but not soggy.

Parchment paper works for smoking meat in a pinch, but it’s still not as good as butcher paper because of its silicone coating.

Also, parchment paper isn’t breathable. It holds in more heat and moisture, resulting in a soggier brisket. Butcher paper is also easier to wrap around meat, while parchment is stiffer and harder to get to cooperate.

How to Use Butcher or Parchment Paper to Smoke a Brisket?

Here’s how to use either paper to smoke a grilled brisket, and remember that the difference isn’t in the process but in the end result.

1. When the internal temperature of your smoking brisket is between 150° and 165°, you will take it off the smoker and wrap it in butcher paper. Many pitmasters recommend doing this to beat the stall by wrapping the meat just before moisture starts escaping.
2. Wrap your brisket in 36 inches of butcher paper (the fat side should be up and the meat side down).
3. Place your brisket back on the grill.
4. Leave the brisket on the grill for two and a half more hours, then check it to see if it’s tender enough for your taste.
5. When it’s as ready as you want it to be, take the brisket off the grill and leave it to cool down.
6. Then, unwrap the paper and slice the brisket.

Frequently Asked Questions

What is a good substitute for butcher paper?

If you don’t have butcher paper on hand or cannot find it at your local store, there are several alternatives that you can use in its place. Here are some of the best substitutes for butcher paper:

1. Freezer paper: This is a great alternative to butcher paper as it is also durable and moisture-resistant. It is also commonly used for wrapping meat before freezing.
2. Brown paper bags: These are another great option for wrapping meat or other food items. They are easy to find and inexpensive.
3. Parchment paper: While parchment paper is not as durable as butcher paper, it can be used as a substitute in some cases. It is great for lining baking sheets or wrapping foods that require a non-stick surface.
4. Aluminum foil: This is another option that can be used to wrap meat or other food items. However, it is not as breathable as butcher paper, which can affect the quality of the food.

Can you wrap a brisket with parchment paper?

Yes, you can wrap brisket with parchment paper. In fact, many pitmasters and home cooks use parchment paper as a substitute for butcher paper when wrapping brisket during the cooking process. Parchment paper is a great option because it is moisture-resistant, non-stick, and can withstand high temperatures.

Though it’s not as good at allowing the meat to breathe, it does help to prevent the meat from becoming too moist or soggy. It is important to note that parchment paper is not as durable as butcher paper, so you may need to use multiple layers to ensure that the meat is fully covered and protected during the cooking process.

Is it safe to put butcher paper in the oven?

It depends on the type of butcher paper and the temperature of the oven. Some types of butcher paper are safe for use in the oven, while others are not.

Uncoated butcher paper, which is the most common type of butcher paper, is generally safe for use in the oven at temperatures up to 400°F (204°C). However, it is important to note that uncoated butcher paper may not be as durable as other types of cooking papers and may tear or burn if exposed to high temperatures for an extended period of time.

On the other hand, coated butcher paper, which is often used in commercial kitchens, is not safe for use in the oven as the coating can release toxic fumes when exposed to high temperatures.

Before You Go

Since you made it to the bottom of the post, you must be interested in the intricacies of cooking with butcher paper. Here are a few more articles you might be interested in:

• What is Butcher Paper? Uses & Tips
• When to Use Butcher Paper to Wrap a Brisket