Why Peach Paper?
Many of us know that part of a big part of a great result with the Low and Slow cook is the wrapping. Traditionally the wrapping has been done with foil, but if you have done this you know that the nice crust that you achieved during the first part of the cook will go soggy and you will end up with a pool of juices in the bottom of the foil wrapping that end up running all over the place.
The paper allows the crust to stay firm, the juices will stay in the meat and it wont dry out. As low and slow cooking is done at low temperatures, especially towards the end of the actual initial cooking time (which is when you wrap it) the bag wont burn either.
Many grill masters and competition winners prefer to use Peach Paper or Red Butchers paper.