From: James William
Founder, Pink Butcher Paper Roll
Do you find it difficult to cook your meet to perfection?
Are you frustrated when it is not crispy on the oustside and tender on the inside?
It is not your fault.
Brisket starts to cook and has a consistent, gradual rise in internal temperature.
But when it hits the 160-165 mark, it starts to plateau.
Evaporation is a cooling process. The interior temperature stops rising.
Depending on variables, like airflow through the cooker, the meat could stall for four hours, even six, before the temperature begins to rise again.
In competition, you need to speed up your cooking.
What if you could finally smoke your meat to perfection without losing all its tender and crispiness?
Well. I have good news for you.
It's finally possible with the premium Pink Butcher Paper Roll!