Old guy at the hardware store in Waco told me to wrap my brisket in butcher paper instead of foil, and he was right

Finley Harris · 2026-09-15T14:25:05.376683+00:00

I was buying a new thermometer probe and mentioned I was doing a 14 pound packer for my brother's birthday. He asked what I wrapped with and I said foil like always. He shook his head and said foil steams the bark right off it. Told me to try peach butcher paper at 165 internal instead. Did it Saturday. The bark came out dark and actually stayed crisp on the flat. My brother asked what I changed. The foil crutch always gave me that pot roasty taste on the bottom and this didn't have it at all. Only downside is the paper rolls cost more than a roll of foil. Worth it though. What temp do you all wrap at? I did 165 but I've seen people say 175.

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Old guy at the hardware store in Waco told me to wrap my brisket in butcher paper instead of foil, and he was right | BBQ Pitmasters - Guest Forum