Hello smokers,
In order to help you better understand the “hype” surrounding peach paper, I thought a little explanatory text wouldn’t hurt. Be careful, it’s quite possible that you’ll want to change your aluminum foil for the new BBQ Québec butcher paper roll after this (but I understand you 😉).
What is peach paper? It is a paper that is approved by the USDA/FDA for use in food stores and is often used in place of aluminum foil when it comes to smoking. It is a paper that is 100% natural and unbleached. (Don't worry, despite its name, it does not smell like peach and it does not infuse any peach flavor into food.) By the way, if you are given the choice between peach paper and standard butcher paper, it is important to know the difference between the two. If the butcher paper that is offered to you is even slightly waxed, please do not use it for cooking (BBQ Québec butcher paper, on the other hand, is unwaxed and therefore perfect for your cooking).
Why use peach paper instead of aluminum foil? What makes many pitmasters opt for peach paper instead? The answer is simple: peach paper is durable (it doesn't tear when wet), reusable (it's very practical for starting a fire or a charcoal chimney), waterproof (it prevents liquids and fats from leaking) and highly breathable (it allows the meat to breathe without any problem). In addition, since the paper soaks up moisture, the meat is less likely to burn and will definitely have a nicer "bark" (a nicer crust) than if it had cooked in aluminum foil (its texture will also be very nice and will not be spongy). Also, although the meat will no longer absorb smoke after it reaches an internal temperature of about 150°F, the peach paper will allow a little smoke flavor to pass through it until the end of the process, which will add a delicious smoky flavor to the meats when they are done.
As for using this paper on its own, I suggest using it to wrap your meats after they have reached an internal temperature of 150 or 160°F. This paper is also especially effective if you are wrapping beef brisket, beef short ribs, beef back ribs, pork belly (not bacon), pork spare ribs, pork shoulders… basically any cut of meat that requires a long cooking time.
That's not all, peach paper also has other uses! For example, personally, I use it to protect my surfaces when I do butchery, as a presentation sheet in the bottom of a baking tray when I serve platters of cooked meats to my guests (when it is possible to have some)... As crazy as it may seem, I have also wrapped gifts with this type of paper and the result was super beautiful. What do you want, you either like it or you don't! 😉
There you go! I hope I was able to help you understand the usefulness of the famous “peach paper” and gave you the taste to try it!
Happy BBQ!