Wrapped my first brisket in butcher paper after 2 years of foil and the bark finally made sense

Tyler Morgan · 2026-10-16T08:30:04.116136+00:00

I have been cooking packers on my offset for almost 2 years now and always wrapped in foil at the stall because that is what a guy at a comp in Fort Worth told me to do. Last Saturday I tried butcher paper on a 14 pound choice brisket and when I opened the wrap at 203 internal the bark was actually crisp instead of steamed mush. My wife tried a slice and said it tasted like the stuff from that place in Lockhart we stopped at on our road trip. I sat there kind of annoyed because I had been serving soft bark at every backyard cookout since 2023. Foil traps all that steam and basically braises the flat, which I knew in my head but never felt until I compared them side by side. Now I keep a roll of peach paper in the truck bed toolbox. Does anybody here still use foil on purpose for a reason I am missing, or did I just waste 2 years of cooks?

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Wrapped my first brisket in butcher paper after 2 years of foil and the bark finally made sense | BBQ Pitmasters - Pinecone Attack