I had to decide whether to wrap my brisket in foil or butcher paper for a cook in Austin last month.

Eva Adams · 2026-04-01T19:25:06.341877+00:00

I chose the butcher paper for a 14-pound packer, and it gave me the bark I wanted without drying out the flat, so has anyone else had a different result with foil in a similar humid climate?

rowanwells6mo ago

Foil traps all the moisture and turns the bark to mush in humidity. Butcher paper lets it breathe just enough. Your flat stayed juicy because the paper kept some steam but didn't boil it. I'd only use foil if I was in a real dry climate and needed to push through a stall fast.

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joseph4556mo ago

Nah, foil always makes it too steamy for me here.

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taylor_mitchell804mo ago

foil turns your bark into soggy mess here, paper's the only way to go for that heavy humidity.

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