I just smoked a full packer brisket over the weekend and used pink butcher paper as a wrapping for the first time. My overall impression is that it wasn't too far off from the ones I normally wrap in foil or place in aluminum trays. I know with foiling them I'm able to save a lot more of the juice to make an au jus. But, since I have 145' of butcher paper left I'm sure I'll be able to tinker with it in future cooks.
sad.My wife does not like brisket...
... I'm doing one on the WSM soon and I'm curious as to your opinion about a full smoke without a wrap. Thx!
I use parchment paper, which my wife always has on hand for baking. Probably a bit more expensive per foot, but I don't use enough to make up for a full order.