TIL the guy running the pit down in Waco was right about wrapping in butcher paper instead of foil

Iris Hall · 2026-10-19T04:40:03.61216+00:00

I ran foil on my briskets for two years because that is what I saw on TV, and they always came out with a pot roast texture. A guy running an offset at a contest in Waco looked at my bark and said foil steams the meat, try paper. I switched to the pink butcher paper and my last three packers held bark you could actually slice through without it falling apart. My cook time went up about 45 minutes on a 14 pound brisket but the flat stayed moist instead of drying out. Still dialing in the wrap temp, I have been pulling at 165 but I think I can go later. What temp do you all wrap at, and does it change for a hot and fast cook?

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TIL the guy running the pit down in Waco was right about wrapping in butcher paper instead of foil | BBQ Pitmasters - Vivisector