Want any more proof of the wonders of pink butcher paper, simply listen to the master of brisket himself Aaron Frankin, he has many youtube videos and a great book called the BBQ manifesto. That's not even mentioning its presentation properties, restaurant food really looks the part when presented on this paper. Oren International Pink Butcher Paper will take your beef ribs, brisket and pork to the next level. Until now tin foil is the goto for wrapping meat during or just as it's leaving the stall (the point where the meat collagens start to melt away). This creates a few problems. It's pretty much airtight, meaning that bark on the meat you've spent hours developing will go soggy. It will also start to steam. Tinfoil can also contain chemicals you don't want near your food.