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Picked between wrapping in foil or butcher paper at hour 9, and now I'm second guessing myself
Did a 14 pound packer on my offset last Saturday for a small backyard party, and I got stuck at the 9 hour mark on whether to wrap in foil or butcher paper. I usually go foil because it pushes through the stall fast, but my buddy keeps telling me paper gives a better bark. I went with paper this time, wrapped it tight at 165 internal, and let it ride to 203. The bark came out awesome, nice and dark, but the flat was a touch drier than I like. Foil always gives me that juicy pull but the bark goes soft on me. I'm cooking for my brother in law's birthday in two weeks and I can't decide which way to go. What are you all running on your longer cooks, and does the grade of brisket change your answer?
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