Walk into any smoked meat shop worth its salt, and you’ll likely find the same thing: a counter lined with slow-cooked brisket, ribs that practically fall off the bone, and thick sheets of butcher paper used to wrap up every order. It’s not fancy. It’s not high-tech. But it works. And that’s exactly the point. In 2025, with all the new tools and trends in food service, you’d think these shops would trade in their wrapping for something more modern. But many haven’t. In fact, most are doubling down on what’s worked for decades—traditional butcher paper. And there’s a reason for that. Actually, there are a few.