British BBQ Society Forums

I know wrapping in Butcher Paper rather than foil is popular in the US, but does anybody use it in competition over here?
I was lucky enough to be given some by Aaron Franklin at Meatopia, but only have a few sheets left - Struggling to find a decent source for it over here as it mostly seems to be the waxed stuff.

I don't know any comp' team that is using butchers paper.

most people i know add some kind of liquid to the foil which you can't really do with butchers paper.

That's what I thought - It also holds any "jus" in the paper rather than collecting it, so I guess that's not ideal either.

Thanks Ed