PSA: wrapping brisket in foil at the stall ruined 2 of my cooks, switched to butcher paper at hour 7 and the bark finally came out right

Linda Stone · 2026-09-20T21:55:03.783704+00:00

Did back to back packers last month on my 22 inch WSM, same rub, same 250 temp, same 14 lb Costco choice grade. First one I wrapped in heavy duty foil when it hit 165 internal. Second one I wrapped in pink butcher paper at 165 too. The foil brisket came out pot roasty, bark was mush, and my brother said it tasted like a roast you'd get at a diner. The paper one had that dark crusty bark you can actually slice through and the flat wasn't dry. I know foil is faster and some guys swear by it for keeping moisture but for me the trade off wasn't even close. Anyone here still team foil or did you all make the switch?

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PSA: wrapping brisket in foil at the stall ruined 2 of my cooks, switched to butcher paper at hour 7 and the bark finally came out right | BBQ Pitmasters - The Community Guide