I know battling sticky butcher paper can be the pits, so I wanted to share some tricks I've picked up to keep your meat gliding.
First things first, drying is key. Give that meat a good pat-down with paper towels before wrapping it up. We're aiming for "just right," not Sahara desert dry. Next, paper matters. Grab unbleached butcher paper – the good stuff. Cheap paper might tear and stick easier. Think of it as a sturdy hug for your juicy goodness.
Speaking of hugs, wrap meat in butcer paper like a cozy sweater. No air pockets allowed! This helps heat and smoke distribute evenly and keeps things from sticking. And, fat is your fault riend. Place the meat with the fatty side facing up. As it cooks, the fat melts and bastes the meat, adding another layer of anti-stick goodness.
Keeping things steady is vital, temperature that is. Consistent smoker heat is your bestie. Avoid those wild swings that can wreak havoc on your paper-meat partnership. Use a meat thermometer – your trusted ally in the fight against sticking.
Finally, give the meat some downtime. Let it rest wrapped for a bit after smoking. This helps juices redistribute and prevents that sticky shock when you unwrap it.
Bonus tip: be a rub alchemist! Experiment with different rubs and seasonings. Some might be naturally less prone to sticking than others. And lastly, don't forget the moisture magic. A spritz or mop with a yummy liquid during smoking adds flavor and creates a barrier against the enemy.
With these tricks in your arsenal, you'll conquer the butcher paper beast and emerge victorious with succulent, beautifully smoked meat. Happy smoking!
