If you want pink butcher paper to wrap your brisket and all you can find is “peach paper,” check the texture to make sure it’s not actually steak paper. It’s typically used for display and storage purposes, so it needs to have superb moisture retention. True peach paper is a type of steak paper, which is heavier and thicker than butcher paper. However, colloquialisms aside, peach paper is a different product. This is one of those situations in which the terms are used interchangeably, but they’re not technically the same thing.īecause pink and peach paper are so similar in terms of color, it’s hard to tell them apart at first glance. In barbecue parlance, “pink paper” and “peach paper” are often confused. It’s also undergone a “sizing” procedure to make it more resistant to moisture. When you buy pink butcher paper, you can rest assured that it’s been FDA-approved for food contact. This type of paper is made from food-grade virgin Southern Pine pulp. In fact, there should be no artificial coloring added at all. Like brown butcher paper, pink paper is processed without any bleach to mask the natural color. Given the choice, however, we would opt for pink butcher paper every time. If the paper doesn’t have a wax coating, it’s permissible to use it for wrapping brisket. If this is the case, you shouldn’t put the meat back on the smoker after wrapping it, because the exposure to heat will melt the wax. Many manufacturers will treat their white butcher paper with a wax coating on one side. Its versatility makes it a popular option, but it’s better for packaging raw brisket than for the smoker. You might find white butcher paper used as a table covering, or as the backdrop for an arts and crafts project. It’s used to wrap meat at the butcher counter, and delis often use it to package sandwiches for sale. White butcher paper undergoes a bleaching procedure to remove the brown color from the pulp. Pink vs White Butcher Paper: The Breakdown White Butcher Paper Gardenia paper, for instance, has a light ivory hue that provides a nice backdrop for poultry and fish products, while brown butcher paper retains the natural color of the wood pulp. Fortunately, if it’s specifically labeled as “butcher paper,” it should already meet this criteria.īutcher paper is available in a few different shades as well. The main thing to remember is that any paper you buy for these purposes needs to be FDA-approved for direct contact with food. It comes in several varieties, some of which are better suited for wrapping brisket than others. Like most paper, butcher paper is processed from wood pulp, but it’s treated to be moisture-resistant. Pink paper has a more natural appearance and a superior texture, making it a better choice for the smoker. It also may have a wax coating on one side that will melt when it comes into contact with heat. While all butcher paper has been treated to withstand moisture, the white version has undergone a bleaching process. 8 Final Thoughts Pink vs White Butcher Paper For Brisket