I have yet to try the butcher paper brisket, but now I'm a little confused. From what I've read, a lot of folks have been trying the butcher paper method because of Franklin's success with it. Now, to find that he only wraps to hold his briskets, not to cook in it...well that kinda changes things.
So please, if it's not the butcher paper wrap that makes Aaron's briskets so good, then what is the secret to his success? Also, is butcher paper really producing product that is better than foil?