Ordered some of this butcher paper since I was eager to see if any difference vs. tin foil for the wrap. Time was running out so I wrapped at 150F since there was a nice bark on the butt. Had to stop the cook at 168F internal since my grandson kept asking, "Papa where is my pork?" Rather than cut off some of the butt for his meal, I decided to make it a pork butt roast and then sliced instead of pulling later. Still delicious with just a different texture. Actually a change of pace and enjoyable. I wanted to really test out the paper wrap but since I did not complete, I don't know what would have happened. But the bark did seem to be more prevalent than if using foil. I ask if any of you have used the butcher paper wrap and have found a difference?
A little tip I discovered by accident. If you insert a "S" type meat hanging hook on either side of a butt or brisket, it keeps your hands clean and makes it easy to move around
