Foil vs. Butcher Paper: The Backyard Certified BBQ Wrapping Guide

Why Wrap Meat When Smoking or Grilling?

 

Whether you're smoking pork ribs low and slow or grilling up a quick tri-tip, knowing when and how to wrap your meat can change everything. Wrapping helps:

 

• Push past the stall during smoking

• Lock in moisture

• Control bark formation

• Reduce overall cooking time

 

But here’s the million-dollar BBQ question: foil or butcher paper? Let’s get into it.

Butcher Paper Wrapping for BBQ

 

Butcher paper—especially pink/peach butcher paper—is breathable and ideal for preserving bark while still holding in enough moisture. It’s the wrap of choice for meats where texture and smoke flavor take priority.

 

Pros of Butcher Paper

• Allows meat to “breathe” (moisture can escape), which keeps bark from getting soggy
  

• Maintains smoke flavor and crust
  

Cons of Butcher Paper

• Doesn’t trap moisture as tightly as foil

• Slight learning curve to wrap tightly

• Not ideal for drier cuts

• Meats will take longer to reach desired internal temperature (takes more time to overcome the stall)

 

Best Meats to Wrap in Butcher Paper:

• Brisket: Keeps bark firm while allowing smoke to permeate

• Turkey: Especially turkey wings and breast; paper prevents rubbery skin

• Whole chickens: Promotes even cooking and keeps skin from getting wet

• Tri-Tip: Great for smoked or rested tri-tip—prevents overcooking while preserving crust

• Pork shoulder: For those who like a bark-heavy finish

Foil Wrapping for BBQ (aka The Texas Crutch)

 

Foil is the BBQ wrap MVP for moisture retention and speed. It’s known for pushing meats through the stall and delivering fall-apart tenderness — but it does come at the cost of a soft bark.

Pros of Foil Wrapping

• Fully traps steam and moisture

• Speeds up cook time by pushing through the stall

• Makes meats extra tender and juicy

• Easy to find and use

 

Cons of Foil Wrapping

• Can soften or ruin bark texture

• Traps all moisture — can lead to “pot roast” effect

• Less smoke penetration

 

Best Meats to Wrap in Foil:

• Pork ribs: Especially when using the 3-2-1 method (like we do on Sam's Signature Ribs)

• Pulled pork: To retain juiciness through long smokes

• Beef short ribs: Helps break down connective tissue

• Ham: Brings it up to temp without drying it out (this ham inspired by Christina's dad is A-1)

 

 

Samuel’s Station 1923 Method

At Station 1923, our very own Samuel swears by foil for his pork ribs, especially during the 2-hour wrap in his 3-2-1 method. It’s his secret to juicy, pull-apart perfection.

But for turkey, he skips the foil and opts for butcher paper — it keeps the skin from turning rubbery and holds just enough moisture while letting that signature Citrus Herb flavor shine through.

 

Get Backyard Certified with Station 1923

Want to level up your smoking game? Start by choosing the right wrap — and pair it with our bold, small batch crafted rubs and seasonings. From Brown Sugar Smoke to Black People Spaghetti we’ve got your flavor covered.

If you're hungry for more tips to take your BBQ game to the next level, be sure to join the Station 1923 Backyard Certified Community! We're dropping exclusive gems, promos, and more to get you cookout ready!

 

Plus, you'll get a copy of this guide FREE!