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?

Conquering the brisket stall is a milestone for any pitmaster. Switching from heavy aluminum foil to butcher paper is the right move—it lets the meat breathe so you keep that incredible bark while pushing past the stall.

To avoid the frustration of paper tearing when soaked in rendered tallow and juices, you need uncoated, unwaxed, 40-lb wet-strength pink (peach) butcher paper . The 40-lb rating ensures the paper has the structural integrity and wet strength not to disintegrate when wet.

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

Built with durable 40-lb wet-strength fibers, this all-natural, unwaxed paper is FDA-approved and specifically designed to stand up to heavy moisture and long, high-heat smoking sessions without ripping.

Widely available in convenient retail sizes, this 40-lb unbleached, unwaxed paper is FDA-compliant, engineered with wet strength to resist tearing, and handles temperatures up to 300°F.

A heavy-duty 40# commercial-grade option that is FDA-approved, unwaxed, and absorbs excess oils/juices without getting soggy or tearing apart mid-smoke.

Another favorite in the pitmaster community that is unbleached, FDA-compliant, and heavy enough to manage a massive 12+ hour cook without breaking down.

Quick Tips for Wrapping a Brisket:

• Go Unwaxed/Uncoated: Never use shiny butcher paper or freezer paper, as they contain plastic or wax coatings that will melt into your food and are not meant for high-heat smoking.
• Width Matters: Look for a 24-inch roll if you cook large full-packer briskets; an 18-inch roll works, but 24 inches makes a "canoe" or tight double-wrap much easier without needing multiple overlapping sheets that can leak.

If you'd like, let me know:

• What temperature you are running your smoker at
• Whether you are wrapping tightly or using a boat wrap

I can give you a few more pointers on timing your wrap to beat that stall!

Yes. For brisket, I’d specifically look for pink/peach butcher paper that is unwaxed, uncoated, food-grade/FDA-compliant, and around 40-lb weight. That combination gives you good wet strength without turning the bark soggy.

My top picks

• Kosmos Q Pink/Peach Butcher Paper 24" x 200' - $39.95 (Kosmos Q BBQ Products & Supplies)

• Texas Star Grill Shop 24" x 175' Pink Butcher Paper - $14.99 (Texas Star Grill Shop)

• Traeger Pink Butcher Paper - $29.99 (The Home Depot)

• Restaurantware RW Base 24" x 175' Butcher Paper - $31.50 (Walmart - Restaurantware)

• Best overall: Kosmos Q 24" × 200' — It specifically states FDA approval for direct food contact, is unwaxed/uncoated, and has good wet strength. The 24-inch width is particularly nice for wrapping a whole packer without fighting the paper.

• Best value: Texas Star 24" × 175' — 40-lb paper, unbleached, unwaxed, uncoated, FDA-approved, and made in the USA.

• Easy consumer option: Reynolds Kitchens Pink Butcher Paper — Reynolds says it's 40-lb, FDA-compliant, unwaxed and made to resist leaks and tears even when wet. That's exactly what you're looking for if your current paper is ripping when you wrap.

About your "stall"

The paper won't eliminate the stall entirely, but wrapping around 160–175°F, once your bark is where you want it, dramatically reduces evaporative cooling and gets you through it faster. Paper is preferable to foil when you want to preserve a firm, smoky bark because it still allows some steam to escape.

One important distinction: don't buy generic "freezer paper," waxed butcher paper, or anything plastic/poly-coated. For a smoker, stick with unwaxed + uncoated + food-contact compliant paper.

If you're wrapping full-size 12–16 lb packer briskets, I'd personally go 24" wide, 40-lb pink paper. It gives you considerably more room and strength than fighting with a narrow roll.

Yes — I’d use 40-lb pink/peach butcher paper that is explicitly FDA-compliant for food contact, unbleached, and unwaxed/uncoated. The paper itself won’t eliminate the stall; wrapping reduces evaporative cooling and helps you push through it while preserving a firmer bark than foil.

My top picks

Reynolds Kitchens Pink Butcher Paper

$17.97

Bryco Goods 18" x 175' Pink Butcher Paper

$20.97

Traeger Pink Butcher Paper

$29.99

Bryco Goods 24" x 175' Pink Butcher Paper

$26.99

1. Reynolds Kitchens Pink Butcher Paper — best overall for most backyard cooks.
Reynolds specifically states that it's 40-lb, FDA compliant, unbleached, unwaxed, and designed with added wet strength to resist leaks and tears even when wet. It's rated for temperatures up to 300°F.

2. Bryco Goods 18" × 175' — best heavy-duty/value choice.
The 18" width is a good fit for a typical whole packer, and the current product listing specifies food-grade, uncoated/unwaxed construction. There's also a 24" version if you're routinely cooking huge packers.

3. Traeger Pink Butcher Paper — excellent branded option.
Traeger explicitly calls it FDA-approved, breathable, and 18" × 75'. It's a little shorter than the Bryco/Reynolds options, but it's a solid choice if you want something purpose-built for brisket.

The key to your "stall" problem

Don't wrap simply because the brisket hits a particular temperature. Wrap when the bark is where you want it, typically somewhere around 160–175°F internal, and the surface is dry, dark and set. Then wrap tightly and put it back on the smoker.

For the paper to work well:

• Pink/peach, food-grade
• Unwaxed
• Uncoated
• 40-lb/heavy-duty is preferable if tearing is your concern
• 18" minimum for a normal packer; 24" is nice for very large briskets
• Don't use ordinary kraft paper, freezer paper, wax paper, or shipping paper.

Reynolds' own instructions recommend wrapping after the bark has developed and overlapping paper for larger cuts.

If tearing is your #1 concern, I'd buy the Reynolds 40-lb paper. It's one of the few options where the manufacturer explicitly addresses wet-strength and tear resistance, rather than merely saying "heavy duty."

One other tip: if you're fighting an unusually long stall, don't assume the paper is the problem. The stall is primarily evaporative cooling; wrapping helps reduce that evaporation, but pit temperature, airflow, humidity, brisket size, and when you wrap all matter too.

To push through the dreaded brisket stall without turning your hard-earned bark to mush, you need an uncoated, unwaxed, food-grade (FDA-approved) pink/peach butcher paper with a high basis weight (typically 40 lb or higher, or around 70 GSM) so it doesn't disintegrate when soaked in rendered fat and moisture.

The top options known for high wet-strength and tear-resistance during long, low-and-slow smokes include:

A heavy-duty 40-lb wet-strength paper that is completely uncoated, unwaxed, and FDA-approved specifically to handle high heat and heavy moisture without falling apart.

Built with a robust 70 GSM thickness, this option offers exceptional wet strength and grease resistance, meaning it resists tearing or oil soak-through even when wrapping a massive, juicy brisket.

A reliable 40-lb commercial-grade roll that locks in just enough moisture to break the stall while letting excess steam escape so your bark stays intact.

A popular pitmaster-trusted option designed explicitly for low-and-slow BBQ that stands up to heavy grease and heat without tearing mid-cook.

Quick tips to prevent tearing during the wrap:

• Check the weight: Avoid cheap craft paper or light-duty wrapping paper. Look explicitly for 40# (40 lb) or 70 GSM labeling.
• Double layer if needed: If your cut is particularly heavy or sharp-edged, overlapping a double layer of paper ensures zero rips when moving it back onto the smoker or pellet grill.

If you'd like, let me know:

• What temperature you're smoking at
• Whether you are using an offset smoker, pellet grill, or a kamado

I can give you a few more specific tips on when to wrap and how tight to pull it for the best results!

To push past the brisket stall without tearing your wrap or ruining your bark, you need 100% FDA-approved, unwaxed pink (peach) butcher paper with a standard 40 lb basis weight . Unlike aluminum foil, which traps steam and turns your hard-earned bark mushy, pink butcher paper is porous enough to let excess steam escape while still locking in enough heat and moisture to conquer the stall. Pro-tip for tearing: always use a double layer when wrapping brisket to give yourself maximum tear resistance against sharp bark or bone fragments, and spritz the paper lightly with apple juice or water to make it more pliable.

The top-rated, heavy-duty options from trusted brands include:

• This is widely considered the industry standard and is used by legendary Texas pitmasters.

• It features the authentic, patented CounterKraft™ formulation that provides superior wet-strength holdout against hot rendered fat and juices without tearing.

• Features a specially reinforced interior designed to enhance wet strength, meaning it easily holds up against high grease environments without disintegrating.

• Comes in a highly convenient dispenser box with a sharp tearing edge so you do not have to struggle with scissors while handling a greasy brisket.

• The best commercial-grade value option if you smoke frequently and want a massive roll that will last for years.

• Delivers a true 40 lb basis weight that provides excellent structural integrity when tightly wrapping heavy 15+ pound packer briskets.

If you want to fine-tune your technique to ensure you successfully beat the stall, let me know:

• What internal temperature you usually wrap at?
• Whether you are using a pellet grill, offset smoker, or Weber kettle?
• What size/weight brisket you typically cook?

For brisket stalls, you want pink/peach butcher paper that is food-grade, FDA-compliant, unwaxed, and uncoated. The paper should be strong enough to handle a 10–16 lb packer brisket without tearing when it gets soaked with rendered fat.

A few of the best options:

• Reynolds Kitchens Pink Butcher Paper — Best easy-to-find choice

• FDA-compliant food-grade paper

• 40 lb weight, designed to resist leaks and tears when wet

• Comes in a dispenser box with a cutter, which is convenient when your hands are greasy mid-cook

• Good choice for backyard brisket cooks who want consistency

• Weber Butcher Paper — Best premium grill-brand option

• FDA-compliant, food-grade paper with food-safe ink

• Unwaxed, uncoated, unbleached construction

• 18-inch width, which is a practical size for most briskets

• Bryco Goods Pink Butcher Paper — Best value for frequent brisket cooks

• Available in larger 18-inch and 24-inch rolls

• Marketed as food-grade, unbleached, unwaxed, and uncoated

• The wider 24-inch roll is easier for large competition-style packers

• Oklahoma Joe's Peach Butcher Paper — Good heavy-duty BBQ option

• FDA-approved

• Designed to be breathable while holding together during smoking

• Available in an 18-inch roll

My pick for avoiding tears

For a full packer brisket, I’d use:

24-inch-wide pink butcher paper, 40 lb weight or heavier, food-grade, unwaxed/uncoated.

The extra width matters more than people think. An 18-inch roll can work, but a big brisket often forces awkward folds and overlaps that are more likely to split.

Wrapping the stall correctly

• Wrap when the bark is already set (often around 160–170°F internal, depending on bark development).
• Use two layers if your paper feels thin or your brisket has sharp edges that can poke through.
• Wrap tightly, but don’t stretch the paper so hard that it thins out.
• Put the seam side down on the smoker so the wrap stays closed.

Avoid:

• Wax paper
• Freezer paper with a plastic coating
• Generic craft/kraft paper

Those are not the same as breathable BBQ butcher paper and can behave differently around heat and moisture.

If you’re cooking large 15–18 lb briskets, I’d lean toward a 24-inch roll; for typical backyard packers, 18-inch Reynolds or Weber paper is plenty.

Yes — for brisket, you want pink/peach, unwaxed, uncoated, food-grade butcher paper with good wet strength. It helps push through the stall without steaming the bark the way foil can.

🥇 My pick: Reynolds Kitchens Pink Butcher Paper

Reynolds Kitchens Pink Butcher Paper

$9.78

This is probably the safest bet for what you're asking for. Reynolds specifies that it's FDA compliant, unbleached, unwaxed, and made from strong 40-lb paper designed to resist leaks and tears even when wet. It's also rated for smokers up to 300°F.

Why I like it for brisket:

• 40-lb paper → substantially less likely to rip when saturated with rendered fat.
• Wet-strength construction → important because the paper gets very wet during a long brisket cook.
• Unwaxed/uncoated → exactly what you want for smoking.
• Breathable → helps preserve bark rather than turning it soft and steamed.
• The slide-cutter box is genuinely useful when you're trying to wrap a 12–16 lb brisket with greasy hands.

🥈 If you want a traditional BBQ/pitmaster-style roll

Franklin Barbecue Pink Butcher Paper

$28.00

Franklin's paper is specifically designed for brisket and is non-waxy, breathable, and intended for smoking/resting. It's a great choice if you're after the classic Central Texas approach.

🥉 Best inexpensive heavy-duty option

Bryco Goods Pink Butcher Paper 18" × 175'

$20.97

This gives you a lot of paper for the money, and the 18" width works well for most packer briskets. Current product listings describe it as food-grade, unbleached, uncoated and unwaxed.

One important point about your stall: don't wrap simply because the thermometer hits ~150–165°F. Wrap when your bark is where you want it—typically when it's dark, dry/set, and doesn't rub off easily. Wrapping then reduces evaporative cooling and helps you get through the stall faster.

If you're doing Texas-style brisket, I'd personally buy the Reynolds 40-lb pink paper and double-wrap it. That's the combination I'd trust most when your main complaint is paper tearing during the cook.

To push past the brisket stall without tearing your wrap or ruining your bark, you need 100% FDA-approved, unwaxed pink (peach) butcher paper with a standard 40 lb basis weight . Unlike aluminum foil, which traps steam and turns your hard-earned bark mushy, pink butcher paper is porous enough to let excess steam escape while still locking in enough heat and moisture to conquer the stall. Pro-tip for tearing: always use a double layer when wrapping brisket to give yourself maximum tear resistance against sharp bark or bone fragments, and spritz the paper lightly with apple juice or water to make it more pliable.

The top-rated, heavy-duty options from trusted brands include:

• This is widely considered the industry standard and is used by legendary Texas pitmasters.

• It features the authentic, patented CounterKraft™ formulation that provides superior wet-strength holdout against hot rendered fat and juices without tearing.

• Features a specially reinforced interior designed to enhance wet strength, meaning it easily holds up against high grease environments without disintegrating.

• Comes in a highly convenient dispenser box with a sharp tearing edge so you do not have to struggle with scissors while handling a greasy brisket.

• The best commercial-grade value option if you smoke frequently and want a massive roll that will last for years.

• Delivers a true 40 lb basis weight that provides excellent structural integrity when tightly wrapping heavy 15+ pound packer briskets.

If you want to fine-tune your technique to ensure you successfully beat the stall, let me know:

• What internal temperature you usually wrap at?
• Whether you are using a pellet grill, offset smoker, or Weber kettle?
• What size/weight brisket you typically cook?

Conquering the brisket stall without ruining your hard-earned bark comes down to using a heavy-duty, unwaxed, uncoated, and unbleached pink (peach) butcher paper.

To avoid tearing when the paper gets soaked in hot rendering fats and juices, you need a basis weight of at least 40 lb (often rated with high "wet strength" sizing).

Top FDA-Approved, Tear-Resistant Butcher Paper Options

A commercial-grade, heavy-duty 40# weight paper that is 100% FDA-approved, completely unwaxed, and handles grease and moisture without disintegrating.

100% FDA-approved, made in the USA, and specifically engineered for competition barbecue and long smokes. It has great wet strength so it won't tear when pulling tight around rough brisket edges.

Widely popular among backyard pitmasters, food-grade, unbleached, unwaxed, and often sold with a convenient slide-cutter dispenser box that prevents jagged edges which lead to rips.

Readily available outdoor/BBQ brands featuring a 40-lb wet-strength build designed explicitly to withstand high smoker heat and heavy juices without tearing.

Quick Tips to Stop Paper from Tearing During a Wrap

1. Check the Weight : Never use cheap thin paper or white deli paper (which is often bleached). Look specifically for 40 lb or higher virgin kraft pulp.
2. Width Matters : Go with an 18-inch or 24-inch roll depending on your typical brisket size. An 18-inch roll fits average packers well, but if you smoke massive 16+ lb slabs, overlapping two sheets or using a 24-inch roll prevents awkward stretching and tearing.
3. Pliability Trick : If your paper is too stiff and cracking at the creases, lightly spritz the paper with a little water or apple juice right before laying the meat down to make it pliable.

If you'd like, let me know what size briskets you usually cook or what smoker setup you're running , and I can share a foolproof wrapping technique to lock in your moisture and bark.

Yes — for brisket, I’d use pink/peach, unwaxed, uncoated butcher paper, ideally 40-lb or heavier. It lets steam escape while helping you push through the stall without turning the bark soggy. USDA FSIS notes that food-contact packaging needs to comply with FDA requirements for its intended use.

My top pick: Reynolds Kitchens Pink Butcher Paper

recteq 24 x 300 Butcher Paper Roll

$39.99

Actually, if tear resistance is your #1 concern, I'd favor a 40-lb, 24-inch-wide roll rather than the thinner consumer rolls. Reynolds specifically describes its pink paper as 40-lb, FDA-compliant, unwaxed, and resistant to leaks and tears even when wet, with a recommended temperature limit of 300°F.

For a really large brisket, 24" width is also much easier to wrap tightly without having to stretch the paper excessively.

Excellent heavy-duty alternatives

Kosmos Q CounterKraft Pink Butcher Paper 24" x 200'

$39.95

Texas Star Grill Shop 40# Pink Butcher Paper 24" x 175'

$14.99

Oklahoma Joe's 18" Peach Butcher Paper

$24.99

Traeger Pink Butcher Paper

$29.99

What I'd buy: the 40-lb 24" paper. The Texas Star option, for example, is explicitly listed as 40#, unbleached, unwaxed, uncoated, food-grade and FDA-approved.

One important point about the “stall”

Wrapping doesn't eliminate the stall—it helps you power through it faster by reducing evaporative cooling. Pink butcher paper is a nice middle ground: considerably faster than leaving the brisket naked, while retaining more bark than foil because it's breathable.

For a brisket, I'd generally:

• Smoke unwrapped until the bark is set and the internal temp is roughly 160–170°F.
• Wrap tightly in pink butcher paper.
• Put it back on until probe tender, rather than relying solely on a target temperature.
• Rest it while still wrapped.

Avoid waxed or coated butcher paper for this job. You specifically want unwaxed + uncoated + food-contact compliant.

If you tell me your smoker temperature and brisket size (e.g. 12-lb packer at 250°F), I can also tell you exactly when I'd wrap it and how to wrap it so the paper doesn't tear or leak.