I've only done a dozen or so briskets in my life and only like 3 with butcher paper, but I've been happiest with it vs foil or no wrapping at all. To me, it seems to keep things more moist than not wrapping, but doesn't completely ruin the bark like foil does. I don't staple, tape, or tie, I just double wrap it going two different directions. It works well on chuck roast too for shredded beef.

BC Buck, you created a small battery, a cell, and the electric current running through it etched away one of the battery's electrodes.

Do an Internet search on beware the lasagna cell.  There's your answer.

Pink butcher paper looks better and better to me.

BC Buck, you created a small battery, a cell, and the electric current running through it etched away one of the battery's electrodes.

Do an Internet search on beware the lasagna cell.  There's your answer.

Pink butcher paper looks better and better to me.

Have never used butcher paper but looks like would be tough not to loose most of the juices. What is difference in pink and white paper.

BC Buck, you created a small battery, a cell, and the electric current running through it etched away one of the battery's electrodes.

Do an Internet search on beware the lasagna cell.  There's your answer.

Pink butcher paper looks better and better to me.

Have never used butcher paper but looks like would be tough not to loose most of the juices. What is difference in pink and white paper.

Adam Franklin uses butcher paper everyday at his business.  I think you can be assured you won't lose most of the juices.  I have a roll in the garage but have never used it.  Haven't made a brisket in a few years either.  I do plan to try it.  Others on here have, and I think they will never switch back to foil.

What is difference in pink and white paper.

IDK.   

But in the things I read, either butcher paper or sometimes pink butcher paper is specified.  I've not used either.  We used brown butcher paper, waxed on one side, in my dad's butcher shop 60 years ago.

The Times They Are A-Changin'
                              Bob Dylan

i believe they recommend not using any that has wax on it

White is bleached, pink or tannish is usually natural I believe.

The aluminum/ Alzheimer’s antiperspirant stuff was debunked a long time ago. The elevated levels were caused by preserving the tissue samples in that study. The bad thing is aluminum is a toxin and it’s still being studied. Aluminum doesn’t seem to cross into the brain very well but low levels screw with neurotransmitters and may cause problems. My son is a neurologist, it’s what he’s doing research on right now. He cooks with aluminum but now I have to ask him what he thinks of the corrosion area in BC’s example. I’m forgetful enough as is so I’m not gonna speed things up.

Either way I never leave food in contact with metals very long. Especially salty or acidic foods. Once in a while it seems to throw the taste off and if you have non coated cookware, it can stain the metal. I stick to glass for storage.

My opinion continues to evolve.  Right now I'm thinking that butcher paper, parchment paper or a Reynolds oven bag inside the foil wrap will ease my concerns.

Well,
My son just linked me some interesting research he found. Long story short he no longer cooks with foil or foil pans. He still uses his aluminum pots / pans since their anodized and coated.

https://www.ncbi.nlm.nih.gov/pubmed/21157018
http://www.electrochemsci.org/papers/vol7/7054498.pdf
https://www.researchgate.net/profile/Sadettin_Turhan/publication/285200416_Aluminium_contents_in_baked_meats_wrapped_in_aluminium_foil/links/565c547608ae4988a7bb6a91/Aluminium-contents-in-baked-meats-wrapped-in-aluminium-foil.pdf

He did add that it’s still unknown if the high levels are the cause of Alzheimer’s or a result of the changes from Alzheimer’s.

I’m in pmillien’s camp 100%. Other thatbwrapping ribs I seldem cook with foil and wil start substituting butcher paper.

My guess is you’ll like the results with butcher paper, Ive definitely encountered a better bark since switching.

I use aluminum pans with a foil top seal. The highest pit temperature that I use with these pans is 250°. My issue with either foil on butcher paper is the ease of adding and/or preserving juices. These pans are widely used  at much higher temperatures and, as far as I know, not been cited for contamination. 

The last several things I've smoked have beed wrapped in aluminum foil.  I've never had the development described in this thread so I went back to it.

Any thoughts?

I still wrap the top of buys when I take them out of the cooker, with foil because I usually forget to plastic it first. I still get the hole sin the foil that touched the meat, no matter what foil i use. Name brand or cheaper heavy duty foil or the regular thickness foil. But if I plastic then foil for the rest the foil is unharmed. So I am still thinking it is the reaction to the foil from the heat and salts in the rubs.

I had been wrapping briskets in paper first and then foil.  But the last few times I just used foil.  There's not been a galvanic reaction salt corrosion so I haven't been concerned.

BigDave, I wonder if I haven't seen any galvanic reactions salt corrosion because my rub has fused into bark when I wrap.  Perhaps yours is not as formed, more like the rub when you first put it on.

EDIT:  Corrected my nomenclature after thinking about it more.  It isn't bimetal corrosion.