My uncle told me to wrap my first brisket in butcher paper at hour 9 and I almost ignored him

Michael Walker · 2026-10-26T09:10:04.712572+00:00

I was doing my first packer brisket on a Saturday back in April, a 12 pounder from a local butcher here in Austin, and my uncle who has run offset smokers for 20 years told me to wrap it in butcher paper right at hour 9 instead of foil. I figured he was stuck in his old ways and almost skipped it, but I went ahead and wrapped it anyway, and the bark stayed dark and crunchy instead of going soft like my last foil attempt. Pulled it at 203 internal and it rested for nearly an hour before slicing, and the flat was still juicy without that pot roast texture foil always gives me. So now I'm a butcher paper guy, but I keep wondering if I just got lucky with this one cut. What temp do you all wrap at, and does anyone still swear by foil for the crutch?

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My uncle told me to wrap my first brisket in butcher paper at hour 9 and I almost ignored him | BBQ Pitmasters - Hub Chatter