Napoleon butcher paper for baking and grilling

The Pitmaster's Artisanal Secret: Indispensable for Low & Slow

Butcher paper is an absolute game changer in the low & slow technique. Unlike aluminum foil, which steams the meat and softens the bark, porous paper allows smoke and steam circulation, which is key to achieving a deep, smoky flavor and maintaining a crispy, black crust. The roll from Napoleon is heat-resistant, perfect for wrapping beef briskets and pork shoulders.

Efficiency and Hygiene: Maintaining Heat and Cleanliness

Using butcher paper guarantees a consistent, even maintenance of the meat's internal temperature (stalling phase), while preventing drying out. After cooking, meat wrapped in paper retains heat longer during the resting phase and transport. Moreover, it's a simple way to keep the grill and table clean – just unroll the paper and slice the portions immediately. This technique is used for the best premium beef meat from the USA.