A guy at the KC Royal told me to wrap my brisket in peach paper at 165, and I did it for the first time Saturday

Morgan Butler · 2026-09-16T00:40:05.123401+00:00

I usually just foil at 170 and call it done, but he said the paper keeps the bark from going soft. I tried it on a 12 pound packer and the flat was still juicy and the bark held up, so now I'm wondering if foil is just something I got stuck on. What temp do you all actually wrap at, or do you skip it?

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A guy at the KC Royal told me to wrap my brisket in peach paper at 165, and I did it for the first time Saturday | BBQ Pitmasters - nhfree.com