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.