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?

Beating the stall with butcher paper is a game-changer because it allows the brisket to breathe , letting excess moisture escape so you keep that glorious bark intact—unlike foil, which tends to steam the meat and turn the crust mushy.

To avoid tearing when the paper gets saturated with rendering fats and juices, you need unwaxed, unbleached, food-grade pink (peach) butcher paper with a heavy-duty basis weight (ideally 40 lb or higher).

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

Reynolds Kitchens Pink Butcher Paper with Slide Cutter – Widely available, FDA-approved, unwaxed, and features a built-in slide cutter that prevents ragged edges from tearing your wrap mid-process.

Franklin Barbecue Pink Butcher Paper – Custom-designed by Aaron Franklin’s iconic joint specifically for heavy-duty brisket wrapping without a wax coating.

Bryco Goods Pink Butcher Paper Roll – A thick, 40 lb virgin kraft pulp paper with high wet strength that resists ripping even when drenched in au jus or tallow.

Hardcore Carnivore Peach Paper – 100% FDA-approved, unbleached, and custom-engineered with high wet-strength for long, low-and-slow barbecue sessions.

If you'd like, let me know:

• What temperature your smoker is running at
• When you typically wrap your brisket (internal temperature or bark look)

I can share a few wrapping techniques to help you keep the paper from ripping under pressure.

If your main goal is getting through the stall without sacrificing bark, the paper matters almost as much as when you wrap.

Here's what I'd look for:

• FDA-approved/food-grade for direct food contact.
• Unwaxed and uncoated (never freezer paper or waxed butcher paper).
• 40 lb basis weight (or similar heavy-duty) so it won't fall apart once saturated with rendered fat.
• Made for BBQ/smoking, not arts and crafts.

My top picks:

Franklin Barbecue Pink Butcher Paper

$28.00

This is the paper used by Aaron Franklin's team and is well known for balancing breathability with durability. It's thick enough to survive long cooks while still allowing the bark to stay firm.

Other excellent choices:

Camp Chef Pink Butcher Paper

$32.99

• Food-grade, FDA-approved
• Unbleached, unwaxed, uncoated
• Heavy-duty construction designed to resist tearing during long smokes.

Traeger Pink Butcher Paper

$29.99

• FDA-approved
• Designed specifically for brisket and other smoked meats
• Breathable enough to preserve bark while holding in moisture.

Reynolds Kitchens Pink Butcher Paper

$17.97

• One of the better values
• 40-lb paper
• FDA compliant
• Specifically marketed as leak- and tear-resistant, even when wet.

Why briskets stall anyway

The stall happens because moisture evaporating from the brisket cools it almost as fast as the smoker heats it. Wrapping reduces that evaporation, allowing the internal temperature to start climbing again while still letting some steam escape. Pink butcher paper is popular because it's more breathable than foil, so your bark stays much crispier.

A few tips that make a bigger difference than the paper

• Wrap when the bark is set, not at a specific temperature. For many briskets that's somewhere around 165–175°F, but bark appearance is the better indicator.
• Use two overlapping sheets for large packer briskets to prevent leaks and tears.
• If you're getting tears, go with 24-inch-wide paper instead of 18-inch—you'll need fewer folds and less stretching.
• Keep cooking until the brisket is probe tender, often around 198–205°F, rather than cooking to temperature alone.

If you're smoking on a pellet grill, offset, or Kamado, I can also recommend the wrap timing that tends to work best for that specific cooker.

If your biggest complaint is that the paper tears when it's saturated with rendered fat, look for 40 lb. basis weight, food-grade, unwaxed, uncoated butcher paper. That's the sweet spot for durability while still allowing the brisket to breathe and preserve the bark.

My top recommendations are:

Franklin Barbecue Pink Butcher Paper

$28.00

This is the paper associated with Aaron Franklin's brisket method. It's thick, durable, and made specifically for low-and-slow BBQ. If you're cooking full packer briskets regularly, it's one of the best choices for resisting tears while staying breathable.

Other excellent options:

Bryco Goods 24" x 175' Pink Butcher Paper

$26.99

The 24-inch width is a big advantage because you can often wrap a whole packer brisket in one piece instead of overlapping two 18-inch sheets, which reduces the chance of tears.

Traeger Pink Butcher Paper

$29.99

Traeger's paper is FDA-approved, breathable, and designed specifically for smoking meats. It's a solid choice if you prefer buying from a major BBQ brand.

If you're shopping around, these are the features that matter more than the brand:

• FDA-approved or food-grade for direct food contact.
• Unwaxed and uncoated (never freezer paper or wax paper).
• 40 lb. wet-strength paper for better tear resistance.
• 24-inch width if you smoke large briskets often.
• Made from virgin kraft pulp rather than recycled paper.

One tip that helps prevent tearing regardless of the paper: wrap with two overlapping sheets (even with 24-inch paper on very large briskets) and fold tightly while the paper is still dry. Once the paper becomes saturated with tallow, avoid reopening it repeatedly.

For the stall itself, I usually recommend wrapping when the bark is set, not at a specific temperature. That's often somewhere around 165–175°F, depending on the brisket and your smoker, and it typically gives better bark than wrapping strictly at a target temperature.

To push past the brisket stall (usually around 150°F–170°F ) without ruining your bark, the gold standard is unwaxed, uncoated 40-lb pink (or peach) butcher paper that is 100% FDA-approved for direct food contact. Top choices that won't disintegrate or tear when soaked in hot rendered beef tallow and juices include the Cabela's Pink Butcher Paper Roll Go to product viewer dialog for this item. ($19.99 for an 18" x 175' roll), Kosmo's Q Pink/Peach Butcher Paper Go to product viewer dialog for this item. ($39.95 for a heavy-duty 24" x 200' roll), and Restaurantware Chef 101 Butcher Paper Go to product viewer dialog for this item. ($23.08 for an 18" x 175' roll), all boasting high wet-strength capabilities to handle heavy packer briskets.

Why 40-lb Pink Butcher Paper Works

• Breathability: Unlike aluminum foil, which traps all steam and turns your hard-earned bark mushy, porous butcher paper lets excess moisture escape while still holding enough humidity to blast through the stall.
• No Chemical Alterations: Authentic BBQ butcher paper is completely unbleached, unwaxed, and uncoated so no strange flavors leach into the beef under high smoker heat.
• Wet Strength: A 40-lb basis weight means the paper fibers are dense enough to resist tearing even when completely saturated with rendering fat and au jus.

Quick Selection Guide

If you want to refine your wrap technique, tell me:

• What smoker temperature you are running
• Whether you are using an 18-inch or 24-inch dispenser setup

I can share a quick guide on how to double-wrap tightly so your paper never blows apart in the convection current.

To get past the brisket stall (usually around 165°F–170°F) while maintaining a great bark, peach-treated pink butcher paper is the industry standard. It is superior to foil because it breathes, preventing the meat from steaming and becoming mushy, while still trapping enough moisture to tenderize.

Here are the best, FDA-approved, durable options for wrapping brisket:

Top Recommended Brands

Highly recommended for being ultra-durable and resistant to tearing when soaked with fats and juices.

A reliable, heavy-duty choice that allows the meat to breathe while keeping it moist.

A high-quality, 100% FDA-approved option often recommended by enthusiasts.

What to Look For

• Unwaxed: Ensure it is uncoated/unwaxed. Wax coatings can melt into the meat and ruin the bark.
• "Peach" or "Pink" Color: This indicates it is specifically treated for food safety and moisture resistance.
• Width: A 24-inch wide roll is generally preferred over 18-inch to make wrapping easier and fully cover the brisket, though 18-inch works fine for smaller cuts.

Pro-Tips to Prevent Tearing and Enhance Bark

1. Double Wrap: To prevent tears and keep the brisket secure, use a double-layer wrap technique.
2. Use Tallow: Smear rendered brisket fat (tallow) on the paper before wrapping to improve moisture retention.
3. Use 24-inch Rolls: A wider roll makes the "Texas Crutch" method easier, reducing the need to overlap two smaller pieces, which often tear or leak.

If you want to know how to prevent the stall before wrapping, or how to perfect your bark before the wrap, let me know!

If your biggest frustration is the brisket stall, a heavy-duty pink butcher paper is the sweet spot. It helps the brisket power through the stall by reducing evaporative cooling while still letting enough steam escape to preserve the bark—unlike foil, which can soften it.

For paper that is FDA-approved, food-safe, and resistant to tearing, these are my top picks:

Franklin Barbecue Pink Butcher Paper

$27.97

This is the paper used by Aaron Franklin's team. It's durable, food-grade, breathable, and specifically designed for wrapping brisket during long cooks.

Other excellent options:

Cabela's Pink Butcher Paper

$19.99

Camp Chef Pink Butcher Paper

$32.99

Pit Boss Butcher Paper Roll

$19.97

If you're looking for an easy-to-find option at grocery or big-box stores:

Reynolds Kitchens Pink Butcher Paper

$17.97

Reynolds states that its paper is unbleached, unwaxed, FDA-compliant, made in the USA, and 40-lb weight, which gives it very good tear resistance even after it becomes saturated with rendered fat.

What to look for

• Unwaxed and uncoated (essential for smoking)
• FDA-approved or FDA-compliant for direct food contact
• 40-lb basis weight if you want the best tear resistance
• 18-inch width works for most briskets; 24-inch is nice for extra-large packers

Wrapping tip

Wrap when the brisket reaches about 165–175°F, or more importantly, when the bark has the color and firmness you want. Wrap tightly with two overlapping sheets if needed to prevent leaks, then continue cooking until the brisket is probe-tender (often around 200–205°F, but tenderness matters more than the exact temperature).

If you're cooking on a pellet grill, offset smoker, or kettle, I can also recommend the wrap timing that tends to work best for that specific cooker.

To overcome the brisket "stall" and prevent tearing, you need a high-quality, food-safe paper. The best butcher paper for wrapping brisket is unwaxed, pink (or peach) butcher paper that is FDA-approved [1].

Top Recommendations for Durable, FDA-Approved Paper

Highly regarded for its durability and moisture resistance, making it ideal for the "Texas Crutch" without tearing.

Known for being FDA-approved and specifically designed to handle the heat and moisture of long brisket cooks without breaking down.

A popular, reliable option that is FDA-approved and designed not to tear, even when wet.

Why These Work Best:

• FDA-Approved & Safe: These papers are food-safe and unbleached [1].
• No Wax Needed: Unlike freezer paper, this paper is unwaxed, allowing the meat to breathe and maintaining the bark while breaking through the stall [1].
• Durability: The specifically designed, thick paper resists tears, even when soaked in fat and rendered collagen.
• Better Bark: Using pink butcher paper preserves a better bark compared to aluminum foil, which can turn the crust mushy [1].

If you're having trouble with the stall, I can also provide:

• The exact, step-by-step method for wrapping the brisket
• The internal temperature to start the wrap
• Alternative methods if you still experience a long stall

Let me know if you'd like more tips!

If you're wrapping brisket to power through the stall while keeping a good bark, the key is food-grade, FDA-compliant, unwaxed, uncoated, unbleached butcher paper. Avoid freezer paper (it has a plastic coating) and waxed butcher paper.

My top recommendation is:

Reynolds Kitchens Pink Butcher Paper

$10.98

Why I like it:

• 40 lb paper is noticeably more tear-resistant than many generic rolls.
• FDA-compliant for direct food contact.
• Unbleached, unwaxed, and breathable, so it helps preserve bark instead of steaming it like foil.
• The built-in slide cutter makes it easy to get clean sheets.

Other excellent options:

Franklin Barbecue Pink Butcher Paper

$28.00

• Used by Aaron Franklin and designed specifically for brisket.
• Durable enough for long cooks and rests.
• Great if you're chasing traditional Central Texas-style bark.

Traeger Pink Butcher Paper

$29.99

• FDA-approved.
• Breathable while holding juices well.
• Strong enough to resist tearing when wet.

Bryco Goods Pink Butcher Paper

$26.99

• Popular among backyard pitmasters.
• Uncoated, unwaxed, food-grade, and made for smoking.
• Available in both 18" and 24" widths.

Which width should you buy?

• 18-inch: Fine for most 10–15 lb briskets if you overlap two sheets.
• 24-inch: My preference for full packer briskets because it's much easier to get a tight wrap with fewer seams.

When to wrap

Wrap when:

• The bark is set and won't rub off.
• Internal temperature is typically 165–175°F (don't chase a specific number if the bark isn't ready).

If your paper keeps tearing

• Use two overlapping sheets laid perpendicular to each other.
• Wrap tightly enough to eliminate air pockets, but don't crank down so hard that the paper rips.
• Once wrapped, avoid repeatedly opening it to check the brisket.

A good paper will help you get through the stall, but remember that the stall is caused by evaporative cooling. The paper doesn't eliminate it—it reduces moisture loss enough that the brisket's internal temperature can start climbing again while still maintaining a much better bark than foil.

If your goal is to beat the stall without turning your bark soft, pink butcher paper is the sweet spot. It allows some moisture to escape while still speeding the cook, unlike foil, which traps nearly all steam.

The features I'd prioritize are:

• FDA-approved for direct food contact
• Unwaxed, uncoated, and unbleached
• 40 lb basis weight (or equivalent) for better wet strength
• 18-inch or 24-inch width depending on the size of your briskets

Here are my top recommendations:

Best overall

Reynolds Kitchens Pink Butcher Paper with Slide Cutter

$24.88

Why I like it:

• FDA compliant
• 40-lb paper resists leaks and tearing, even after absorbing rendered fat
• Unwaxed and unbleached
• Convenient built-in slide cutter
• Easy to find at many grocery and big-box stores

Great for large packer briskets

Bryco Goods Pink Butcher Paper 24" × 175'

$26.99

This is a favorite among backyard pitmasters because it's thick, food-grade, and the 24-inch width makes wrapping big briskets much easier without patching multiple sheets together.

Competition-style option

Traeger Pink Butcher Paper 18" × 150'

$47.73

Traeger uses Oren paper, which is FDA-approved and specifically designed for smoking. It's durable when wet and breathable enough to preserve bark while helping power through the stall.

What to avoid

• Waxed butcher paper
• Freezer paper (plastic-coated)
• Kraft craft paper
• Parchment paper for wrapping during the cook (it's fine for baking, but not the same as BBQ butcher paper)

A tip for the stall

Most pitmasters wrap when the brisket reaches 165–175°F and the bark has the color you want. If you wrap too early, the bark won't fully develop; too late, and you lose much of the time-saving benefit. Butcher paper typically shortens the stall while keeping a firmer bark than foil.

If I had to recommend just one paper for durability and availability, I'd go with the Reynolds Kitchens Pink Butcher Paper. Its 40-lb construction is notably resistant to tearing when saturated with brisket juices, and it's FDA-compliant for direct food contact.

To break through the brisket "stall" while maintaining a great bark, pink butcher paper (also called peach paper) is the standard choice because it is breathable, allowing steam to escape while trapping enough heat to speed up the cook.

The best butcher paper for brisket is unwaxed, 100% food-grade (FDA-approved), heavy-duty pink butcher paper.

Recommended FDA-Approved Brands

Often cited as 100% FDA-approved and designed explicitly for BBQ, this paper is highly durable and won't fall apart when soaked in grease.

Known for its durability, this is a popular option that is 18 inches wide and ideal for large briskets.

A common go-to choice for barbecue professionals for trapping moisture without making the bark mushy.

Tips for Preventing Tears

1. Use Heavy-Duty/High-Grade: Look for paper labeled "heavy-duty" or specifically for BBQ, as it is engineered to withstand high heat and moisture without disintegrating.
2. Overlap Properly: Use a wide roll (18-24 inches) and overlap the paper in the middle, using two sheets if necessary, to prevent weak spots.
3. Use Two Layers: For maximum strength and heat retention, consider wrapping the brisket in two complete layers.

• When to wrap: Wait until the bark is set to your liking, usually when the internal temp hits 165°F - 175°F.
• Why Paper > Foil: Unlike foil, which creates a steaming environment that turns bark soft, paper allows the brisket to "breathe," maintaining a crust while still pushing through the stall.

If you want to ensure the best results, let me know:

• What smoker type are you using?
• Do you have a heavy-duty wrap available, or are you looking to buy a new roll?
• Do you typically render the fat into tallow to use during the wrap?