Paper or Foil???

[Smokerjunky]

Hi Everyone, I have been doing more research on Brisket as it is likely my favorite slab of meat to smoke.  I recently picked up the Franking BBQ Meat Smoking Manifesto - in there he writes about wrapping his brisket in butcher paper and not foil.  Can anyone fill me in on the possible difference and if it changes the flavor profile or consistency of the end product?

Thanks

[Savannahsmoker]

Tried  no foil, foil and butcher paper.  I could not tell much difference but my testers, Sweetie and children, say the paper had better texture and was juicier.

[Pappymn]

Tried  no foil, foil and butcher paper.  I could not tell much difference but my testers, Sweetie and children, say the paper had better texture and was juicier.

My words exactly

[RG]

Butcher paper is my choice as it still lets the meat breathe, doesn't steam like foil.

[DWard51]

X2 on all the above.

[Smokin Don]

I think I used butcher paper on a brisket and on a butt and I think it was better than foil. My problem was on my little smoke deck it was messy to use so I use foil now. You also must use the old style of red butcher paper too the new white paper is coated and will not let it breathe. Don

[Savannahsmoker]

You also must use the old style of red butcher paper too the new white paper is coated and will not let it breathe. Don

Good point Don, thanks.

[RG]

The paper DOES get messy. When the brisket is done cooking, I leave it in the paper then wrap it foil to rest in a towel lined cooler. If I didn't do this, the cooler would be a mess!

The bottom is WAY worse, soaked actually.


But it's SO worth it!

[Smokerjunky]

Thanks everyone - looks like my quest for the weekend is finding pink butcher paper.  I looked on Amazon but it was $39.95 for a roll - and it would take a while to go through 150 feet of it

[RG]

I think that's where I bought mine. It'll last a while but I fully expect to order more in a couple of years, lol.

[Hub]

I find no appreciable flavor or texture differences in the two, but paper can get mighty slimy and harder to hang onto than a carefully foiled brisket or butt. 

Hub

[Ka Honu]

Except for the occasional experiment I pretty much stick to "nekkid" (the brisket, not me - I never go out without my shell) in a moist environment. I'm sure Aaron does better but I get a consistently good product without making it any more difficult or messy than it has to be.