I wrapped my brisket in foil at 3am and got bark like wet cardboard, so now I'm team butcher paper and my buddy won't let it go

Aaron Chen · 2026-10-16T09:55:06.365855+00:00

Two years back I had a 14 pound packer stall hard at 165, so I wrapped it tight in heavy duty foil and cranked the pit to 275. Six hours later the flat was mushy and the bark was basically gone, steamed right off the meat. My buddy Dale wraps everything in foil and swears by the boat method, says the juice is worth the lost crust, and we argue about it every cook. I moved to butcher paper from the roll at the HEB in Round Rock and never looked back. So who's actually right here, foil for the braise or paper for the bark?

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I wrapped my brisket in foil at 3am and got bark like wet cardboard, so now I'm team butcher paper and my buddy won't let it go | BBQ Pitmasters - SMM Buzz