Grill Master Pro Tips - Foil or Butcher Paper

When it comes to cooking ribs, brisket, and other proteins on a grill, both foil and butcher paper can be useful tools for achieving juicy and tender meat. However, the choice between the two largely depends on personal preference and cooking style.

Here's a pro tip for a griller who wants to decide between using foil or butcher paper:

If you prefer a more traditional, smoky flavor and want your meat to have a nice bark, go with butcher paper. Butcher paper allows some airflow and smoke to pass through, while still retaining moisture and protecting the meat from direct heat. This results in a flavorful bark that is not overly crisp or tough.

On the other hand, if you prefer a fall-off-the-bone / fall apart tenderness and don't mind sacrificing some smoky flavor, foil might be the better option. Foil creates a sealed environment that traps moisture and heat, resulting in meat that is more tender and juicier. However, this method can also lead to a softer bark and a less distinct smoky flavor.

Ultimately, it's up to you to decide which method you prefer based on your personal taste and cooking style. Experiment with both and see which one produces the best results for you.