Foil or Paper - FTC or PTC for Brisket

@dstearn‌
The great debate, foil vs paper. And the winner is..........Neither. They both have their place and particular uses. Let me elaborate if I may. There are times that I feel one is better or more suited to the circumstance at hand than the other. Due to miscalculations or unseen events, sometimes the cook is complete many hours before schedule. This can be either by design or by accident. Nonetheless the question then becomes what to do to still ensure a quality product in the end. It is here that I feel that foil has a little advantage over paper. Why? Simple. It has a much higher insulation value than paper. It has both better heat and moisture retention abilities than paper. You said it yourself above and I quote: (Even with that the brisket is still very hot to the touch). For extremely long hold times I feel that foil is the optimum choice. On the flip side of that for general cooking and a standard rest to serving temp I prefer paper. Why? Time from pull temp to serving temp is still controlled but much faster than if using foil. This is ideal when cooking a brisket and it's done on time and there is no need to hold other than for the brisket to relax and settle in and come down to serving temperature. That said I have held brisket for near 3 hours in paper with good results. However if I know that I will be holding for numerous hours I will go ahead and use foil or the pan method. Just for the record and for farther clarity, there is no absolute in this debate. Paper and foil both have their uses and both will always be used by professionals and ameteurs a like. To farther clarify take a look at the current bbq scene. You have guys like Myron Mixon who uses foil products exclusively. At the other end of the spectrum you have guys like Aaron Franklin who use both foil and paper for different circumstances. One would be hard pressed to argue against the success or accomplishments of either of these guys. All that said, and again this is just my opinion and what I have had good luck with, for cooking and a normal rest or hold I prefer paper. For a very extended hold time I prefer foil for the reasons already mentioned above.
As to serving temp, this is probably as debatable as the foil vs paper issue. However I like 140 degrees. Why? At this temp a large primal has settled in and done its business. Farther resting doesn't achieve or accomplish anything. Also the meat is at the temp most people prefer to eat it at. Nice and warm but not to hot. Just right if you will. Sorry for the brief explanation but I'm pressed for time. I can give greater detail later when time permits if needed or wanted. And please remember that this is just one mans opinion and his way of doing it. I shared it because you asked. I hope that this at least helps a little my friend. Good luck.

SGH said:

Sorry for the brief explanation but I'm pressed for time.

) ) ) )

I have no idea why that posted twice^^^^^^^^^^^

SGH said:

@dldawes1‌ Brother I apoligize for not seeing your question. I would have surely addressed it if I would have seen it my friend. I have not been on as much today as usual. Got several projects that are taking up my time. That said, if I can ever help, please feel free to PM me. If I'm not on, then feel free to call or text me. I'm always glad to help anyone when and where I can. My number is 228-627-5400. My name is Scottie. When someone needs help it is not a "bother" to me at all. Folks call me daily for help and I'm honored to help if I can. Trust me my friend, it's no bother at all. Any and everyone is welcome to call or text me anytime. I love talking and helping. That was my sole purpose for joining this forum. Well and aggravating cazzy

It is truly guys like you that make this forum awesome.  Thanks for all you do and many of the other huge contributors do.