Is It Safe To Use Butcher Paper In The Oven?

Many home cooks know butcher paper as the stuff used to wrap raw meat, but this durable product is just as good for cooking meats as it is for storing them. However, butcher paper differs from parchment paper, foil, and other kitchen materials — and has limitations when used under heat. Is the oven a good place to use butcher paper? We asked Tara Bench, cookbook author and the blogger behind Tara Teaspoon, who shared that "butcher paper is totally safe to use in the oven."

Butcher paper is a type of kraft paper made from wood fiber pulp that, according to Bench, is great for both smoking meat on the grill or roasting it in the oven. But just like how smoking is best done low and slow, baking with butcher paper requires lower temperatures. "Keep your oven at 450 [degrees] Fahrenheit or below, or the kraft paper can start to scorch or smoke," she advises. "Keep loose paper edges inside the center of the oven, or in a pan so nothing touches the heating elements or oven surfaces. If it starts browning too much, it's time to remove what you're making."

Never put butcher paper close to an intense heat source, whether it's a broiler or the heating element of your oven, as this presents a fire risk. In general, Bench adds that you should only "pull out the butcher paper for wrapping meats, not lining pans." This keeps the paper neat and contained, which is both safer and puts its best qualities to use. Cooking meat inside butcher paper can do wonders.

If you bake butcher paper at its maximum temperature of 450 degrees, Bench recommends taking particular caution and watching it closely. "Even at lower temperatures ovens have hot spots, or can cycle heat so the paper breaks down," she explains. In fact, many sources recommend heating butcher paper to 300 to 400 degrees max, so it's even less likely to scorch by accident.

So long as you're cautious, cooking meat wrapped in butcher paper offers amazing advantages. The sturdy yet porous material lets heat in while allowing some steam to escape, preserving moisture while still forming a crisp crust. That's why using butcher paper is the best way to wrap brisket for a crispy bark, whether you're making tender baked brisket or the smoked kind. It's also ideal for wrapping pork butt, ribs, and even chicken.

To line your pans, Bench recommends high-heat roasting parchment paper or aluminum foil over butcher paper. "For high-heat roasting, parchment paper is a fantastic alternative," she says. "Depending on the brand of parchment, the paper can handle temperatures up to 450 [degrees] without smoking. I'll opt for aluminum foil for temps higher than that." Foil is also easier to clean, can be placed under the broiler, and easily wrapped around both your pan and the food itself. If you're baking instead of roasting, Bench notes that "silicone mats are perfect and typically handle up to 500 [degrees]."