Can we talk about wrapping brisket in butcher paper vs foil? My bark went from mushy to perfect

Uma Adams · 2026-10-18T04:05:04.677567+00:00

So I did two packer briskets last month for my brother's birthday in Fort Worth, same rub, same 225 temp on my offset, and the only difference was the wrap. One got heavy duty foil at the stall around 165, the other got pink butcher paper. The foil one came out tasting fine but the bark was straight up soggy, like it had been steamed in its own juice for hours, and my brother's kid said it looked like wet cardboard lmao. The paper one though, bark stayed dark and firm, you could actually hear a little crackle when I sliced it, and it still had that nice smoke ring going. I've been team foil for years because that's what my uncle taught me, but I'm fully switched now. Wrapping in paper lets the steam out while keeping the moisture in, foil just traps everything and turns your crust to mush. Only thing I'll say is paper takes a little more babysitting since it can dry out if you leave it too long past 200 internal. Has anyone messed with the peach paper vs the plain uncoated kind, or does it really not matter?

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Can we talk about wrapping brisket in butcher paper vs foil? My bark went from mushy to perfect | BBQ Pitmasters - Free To Speak