Butcher paper or Aluminum foil

PBRSmoker

I have been using foil for years and it seems to be doing a good job. Am I miss out by not using butcher paper

Foghorn

Depends.  Butcher paper arrests bark development - meaning that when you wrap it, the bark won't get any better.  Foil softens bark.  So, it depends on what you are looking for as far as your brisket bark and moisture.

With that said, I have wrapped too early (for convenience) with paper and had some great meat but almost no bark development.

If you care how your bark looks before you slice it - for the sake of presentation - try the paper, and wrap after it comes out of the stall when the bark is to your liking.


This may help explain it better.

https://www.youtube.com/watch?v=lnRRDSYgdmw

pgprescott

I would add that if you are cooking a flat or grade less than prime and are worried about moisture loss then the foil should definitely be considered IMO. Prime or better and the paper is a great option. As mentioned above, the bark is somewhat preserved with the paper. Also, Franklin does it, so there is that. 

stlcharcoal

Neither for me.....

Lowcountrygamecock

I’ve always used foil and more recently butcher paper. I did my first naked brisket yesterday and it was fantastic.  Juicy and tender and better bark than normal. I don’t think I’m going back to foil or paper. 

Teefus

I use paper. It works well. It really works on ribs too. 

RockyTopDW

What is this butcher paper you speak of?

stlcharcoal

RockyTopDW said:

What is this butcher paper you speak of?

It's the peach colored paper Aaron Franklin uses.  It's just kraft paper.  You dont want to use the waxed white paper that a lot of butchers use.

You can use a charcoal bag too.  I have ripped out a layer of a spent bag to use.  Our bags are three layers of 60# kraft, so its kind of hard to fold.