I like the bark better when I don't foil a brisket. I like the juiciness of the meat better when I do foil. I'm hoping that butcher paper is a compromise. The Aaron Franklin video prompted me to get some butcher paper. I'm going to try it with a brisket flat on Sunday. I'll post my results.
I'm a butcher paper convert from foil. Anyone trying to overstate it is looking into things too much.
It helps power through the stall by preventing the retaining the moisture from the meat. It also doesn't soften the texture of the bark like foil does.
When having the butcher paper vs foil debate, you just need to ask yourself... Is the soft texture worth the decrease in time with foil, or is the good bark with a longer time with butcher paper more valuable. Both methods are better than not wrapping IMO.
Travis, how does wrapping in butcher paper affect the stall?
So it helps with the time, but not as significantly as foil?