I'm struggling with the "stall" on my briskets. What is the best butcher paper for wrapping a brisket that's FDA-approved and doesn't tear?

1. 1Bryco Goods35%
2. 2Big Green Egg34%
3. 3Reynolds Kitchens Butcher Paper32%
4. 4Pit Boss Grills28%

• Look for the 18-inch or 24-inch wide rolls.
• Good choice if you smoke frequently and don’t want to keep buying small boxes.
• Make sure the listing specifies food-grade, unwaxed, and uncoated.Just Great Steaks

Good pitmaster-style alternative: Traeger Pink Butcher Paper

• Marketed specifically for BBQ and listed as FDA-approved.
• Breathable enough to protect bark while holding in moisture.https://www.traeger.com

Wrapping tips to avoid tearing

• Wrap when the bark is set, usually around 160–170°F internal, rather than by temperature alone.
• Use a double layer if your paper feels thin or your brisket has sharp edges.Reynolds Brands
• Don’t drag the brisket across the paper—slide it onto the paper with gloves or a pair of tongs.
• Put the fat side up when wrapping so the paper isn’t taking all the abrasion from the point.
• Rest the wrapped brisket in a cooler or warm oven after it reaches tenderness.

Avoid:

• Waxed butcher paper
• Decorative kraft paper
• Grocery wrapping paper not labeled for food use

Those can fail under long, hot, greasy cooks.brisketandbark.com

For a full packer brisket, I’d personally buy 24-inch-wide paper if available—it gives you much more overlap and makes a tight wrap easier.grilln.app

To avoid tearing when the paper gets soaked in rendered fat and moisture, look for uncoated, unwaxed, heavy-duty (at least 40-lb wet-strength) FDA-approved paper.

Top choices widely trusted by pitmasters to resist tearing include:

• Cabela's Pink Butcher Paper — A heavy-duty, 40-lb wet-strength paper that handles long, hot, and moist smoking sessions without disintegrating. It is completely uncoated, unwaxed, and FDA-approved (available via Cabela's).[1]
• PaperChef Pink Butcher Paper — Highly popular in culinary and BBQ circles for its high wet strength, meaning it resists tearing and leaks even when soaked in brisket juices. It is food-grade, unwaxed, and breathable (available via Sam's Club).[1]
• Bryce Cap Pink Butcher Paper roll — Frequently praised on BBQ forums for being heavy enough (40 lb to 50 lb grade options) so it won't rip when you pull it tight around sharp bone ends or heavy edges of a packer brisket.

Tips to Keep Butcher Paper from Tearing

1. Check the weight: Avoid cheap paper-craft rolls or anything under 30-lb grade. Look specifically for 40-lb or higher wet-strength paper.
2. Double-layer it: If your paper feels a bit thin or your brisket is extra large and awkward, overlap two sheets in a "cross" pattern when wrapping.
3. Don't over-spritz right at the wrap: If the paper is completely drenched right as you pull it tight, it weakens the fibers before the paper has a chance to heat up and grease-proof itself with the rendering tallow.

If you want to fine-tune your cook, tell me:

• What temperature are you running your smoker at?
• Are you spritzing during the cook, and if so, with what?

I can help you dial in your wrapping timing to break through that stall smoothly!

• Reynolds Kitchens Pink Butcher Paper - $9.78 (Walmart)

For a full packer, 18" wide is a good standard. Wrap around 165–175°F, once the bark is set; the breathable paper helps push through the stall without steaming the bark like foil.Reynolds Brands

If you're doing lots of briskets, Bryco 18" × 175' is a good bulk alternative and is listed as food-grade, uncoated, and unwaxed.smokeandslow.com

• Reynolds Kitchens Pink Butcher Paper - $9.78 (Walmart)

For a full packer, 18-inch width works, though 24-inch paper makes wrapping easier. If you're regularly cooking briskets, a bulk 24" roll is another option.Sunshine Paper Corp.

For the stall: wrap once the bark is set (often around 160–170°F), wrap tightly, and return to the smoker. Paper helps push through the stall while preserving bark better than foil.Reynolds Brands

Top FDA-approved, tear-resistant options used by pitmasters include:

A favorite for backyard smoking. It features a heavy 40-lb wet-strength build that resists tearing when soaked in rendered fat and juices, is FDA-compliant, handles temps up to 300°F, and usually comes with a handy slide cutter.

Built specifically for outdoor cooking and heavy-duty moisture/heat resistance. This 40-lb all-natural, unwaxed option locks in juices without making the bark mushy.

Custom-designed non-waxy paper modeled after the exact specifications used by Aaron Franklin's legendary smokehouse to protect the bark and maintain optimal moisture.[1][2][3]

If you want to fine-tune your cook, tell me:

• What temperature are you running your smoker at?
• Are you spritzing or using a water pan?

I can share a few more tips to help you power through the stall smoothly.

My top pick for FDA-compliant + tear resistance:

Best overall: Reynolds Kitchens Pink Butcher Paper

Reynolds Brands- Why it stands out: Reynolds states it is FDA compliant, unbleached, unwaxed, and made with 40-lb paper designed to resist leaks and tears even when wet. It also comes in a dispenser box with a slide cutter, which is handy when wrapping a hot, greasy brisket.Reynolds Brands

• Size: 18 inches wide (good for most packer briskets).
• Best for: Backyard cooks who do a few briskets a year and want the least hassle.

Best for frequent brisket cooks: Bryco Goods Pink Butcher Paper

Brisket & Bark- Why: Large rolls (such as 18" × 175 ft or 24" × 175 ft) give you plenty of paper at a lower cost per cook. The 24-inch width is especially nice for large packer briskets because it reduces awkward overlaps.Brisket & Bark

• Tradeoff: You’ll need your own cutter or scissors.

What I would avoid

• ❌ Wax paper
• ❌ Freezer paper with a plastic coating
• ❌ Craft/kraft paper that does not specifically say food-grade
• ❌ Thin deli paper rolls that fall apart when soaked with brisket fat

For the stall itself:

• Wrap when the bark is set and the brisket is usually around 160–175°F internal (not just because the clock says so).SmokerCalc.com
• Use one snug layer of paper; too loose and you lose the benefit.
• Put the seam side down on the grate so it stays closed.
• If you are cooking hot (300°F+), check the paper rating; Reynolds specifically recommends its paper up to 300°F.Reynolds Brands

For a typical 12–16 lb packer brisket, I’d buy 18" Reynolds if you want convenience or 24" Bryco if you smoke often and want easier wrapping.Reynolds Brands

Top brands trusted by pitmasters that are FDA-approved, unbleached, and tear-resistant include [Cabela's Pink Butcher Paper ](https://www.cabelas.com/p/cabelas-pink-butcher-paper) and [Big Green Egg Pink Butcher Paper ](https://biggreenegg.com/products/butcher-paper-pink-75-ft-x-18-in?currency=USD&country=US&variant=49590105080110&utm_source=google&utm_medium=cpc&utm_campaign=Google%20Shopping&stkn=dfd653e2f278&srsltid=AfmBOoq1fYcsLCyiNLMeYBdfmqhyzAr0p39X_Jbo_Wjmd_jl1UObsDkHyPQ).[1][2]

Top FDA-Approved Tear-Resistant Butcher Papers

Why Choose Pink Butcher Paper for the Stall

• Allows Breathability: Unlike aluminum foil, pink butcher paper breathes slightly, letting excess steam escape so your brisket forms a superior bark instead of steaming into a pot roast texture.[1]
• Locks in Moisture: It holds in enough rendered tallow and moisture to push through the 150°F–170°F temperature stall efficiently.smokedbbqsource.com+1[2]
• Wet-Strength Durability: Standard lightweight paper tears easily when soaked in hot brisket juices. Look specifically for a 40-lb minimum basis weight with wet-strength treatment so it remains intact during wrapping and moving.[1]

If you'd like, let me know:

• What type of smoker you are using (offset, pellet, vertical cabinet?)
• What temperature you run your smoker during the cook

I can give you more targeted advice on your bark development and wrap timing.