Since Aaron Franklin wraps in butcher paper, you can expect that others will pick up on the idea. As I understand him, Franklin does it primarily to preserve the look of the finished brisket. He's not a fan of the meteorite look and doesn't like his bark too crunchy. He wraps when it looks perfect and then lets it cook in paper until it's done to his liking. As mentioned above, the butcher paper isn't nearly the same as the foil Texas Crutch and doesn't change the cook time significantly.
I've used the Crutch a couple of times when I needed to hurry things up, but I usually go Commando for brisket.
On the other hand, I use foil almost all the time with pork butts. I wrap at the stall and leave it in foil until done. The bark is usually a good dark brown by then and the foil captures the juices and rendered fat that make pulled pork nice and shiny and slippery.
Jeff