I am making a brisket and the recipe calls for coating the meat with a tomato-based rub, which means I can't simply cover with foil... that would leave an unsavory taste in the rub because the aluminum would react with the tomato paste. The recipe suggested parchment paper between the brisket and the foil; I am cooking at 200 degrees F for eight hours.
I read somewhere that parchment paper is sometimes coated with silicone; however, I also see that it's more than twice as expensive as freezer paper... locally I can buy 75 sqft of generic freezer paper for $2.50, but only 30 sqft of the same generic distributor's parchment paper is $2.68.
- Is there a good reason why I can't substitute freezer paper for this application (chemicals side facing the foil, of course)
- Also, what kind of cooking situations is parchment paper best-suited for?