I just recently tried it on some baby backs. I'm not sure how well it worked out compared to not wrapping but it definitely didn't steam them too much as I didn't put in liquid in with them obviously. It did stop the color from getting darker. I did 2-2-1 on the baby backs and still had them just slightly undercooked, but they were still tender and juicy. I tried it on some beef short ribs and my internal temps started going down so I'm not sure you quite get the insulating properties that you get with foil.
I'm currently still not sold on it but I haven't had a chance to try it on brisket. I'm not sure if I'm just not wrapping stuff tight enough. I think butcher paper probably comes into it's own if you are cooking on a stick burner and you have the color and bark you want on your meat. It definetely should help keep food from drying out but I don't think it will power you through a stall like foil.
Just my thoughts having fiddled with a bit. I hope it works because I've still got a 1000 ft of the stuff!
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