Debate: Should you wrap your brisket in foil or butcher paper?

I've been doing competition BBQ for about 5 years now and I always used foil for wrapping my briskets. Last month I tried peach butcher paper on a 15-pound packer and the bark was way better, but the cook took 2 hours longer. My buddy swears by foil for speed, but I think the paper gives a better texture. What do you all use for your long cooks? Has anyone seen a big difference in taste or time like I did?

2 comments

2 Comments

amyh215d ago

That 2 hour difference is interesting - did you notice a difference in moisture retention between the two wraps once you sliced into it?

burns.fiona6d ago

Foil or paper, either way you're just paying for expensive beef jerky if you let a stall run too long.