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I switched my brisket wrap from foil to butcher paper 6 months ago and the bark difference is night and day
Back in March I did two packers side by side on my offset, one wrapped in foil at the stall and one in peach butcher paper. Pulled them both at 203 internal. The foil one came out pot-roasty and the bark basically steamed off. The paper one held a dark crust you could actually hear crack when I sliced it. Ran that same test three more times over the summer, same result every time on my rig. Paper lets the bark breathe while still pushing through the stall, foil just traps all that moisture and turns the outside to mush. Curious if anyone here still swears by foil, or if you moved over to paper too. And does anyone bother with the pink paper vs the unlined stuff, or does it really matter?
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