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I use foil.

I use butcher paper.

I use neither.

I use both at different times.

I use pan and foil.

[Bentley]

I guess I should get some Butcher Paper and see if it would make a difference!

[West Allis BBQ Man]

Aaron Franklin did a web episode on brisket with wrapping foil, butcher paper or naked. John Markus was his guest and talked about the results.  I only tried the paper once and it did not turn out very well.   

[GREG-B]

I have only done about 6 briskets and have a 50% batting average.   I've never wrapped yet and believe that I probably never will.  I like at least half of mine and think that the ones that didn't turn out better may have been operator error or the meat itself.   My last one was a Costco Prime brisket aged for 60 days in the fridge.   It was melt in your mouth good and got lots of accolades at the party.

[Bentley]

Gutsie move Maverick...Never had the Huevos to do more then 35...

My last one was a Costco Prime brisket aged for 60 days in the fridge.

[Bar-B-Lew]

No foil on brisket and foil on butt

[GREG-B]

Gutsie move Maverick...Never had the Huevos to do more then 35...

My last one was a Costco Prime brisket aged for 60 days in the fridge.

Gutsy or dumb?   It's a toss up.  The CryoVac was intact so I went with it.   Probably won't do that again though.

[Quadman750]

I would think foiling you would get a little steam going on, butcher paper I think would let a lot of it out as it would not seal as much.

[triplebq]

I have done quite a few briskets in my day. My results are as follows:

Wrap in foil produces a softer bark due to steam. When I use foil I tend to put beef consume or broth in the foil.

Cooking brisket naked produces a firm bark. Brisket tend to have a darker color.

Wrap in butcher paper is a nice blend of wrapping in foil and going naked. The butcher paper will retain some moisture from the brisket. The bark isn't too firm or soft.

I go back and forth between all 3 methods.

[Bar-B-Lew]

I bought a roll of butcher paper on amazon a week or so ago...need to give it a try one of these days but my work travel is picking up again.

[Ross77]

I smoked a full prime brisket from Costco and wrapped it in butcher paper when it got to 160F.  It was by far the best I've ever done.

[pz]

I tried butcher paper on my last brisket cook, and I can honestly say that I did not notice much difference other than the bark being a bit softer in foil.

[bregent]

I tried butcher paper on my last brisket cook, and I can honestly say that I did not notice much difference other than the bark being a bit softer in foil.

Well yeah, that is the whole point (pun intended). Paper allows some water vapor to escape and so, in theory, you end up with firmer bark.

[Bentley]

About 2 to 1 for wrap vs no wrap...I wonder if that is strictly a bark thing?

[bregent]

I didn't vote cause I'm not sure which choice is appropriate as I only wrap if the bark is getting too dark. So I usually don't wrap, but when I do, I use butcher paper.

[GregW]

If I had some of the pink paper I would give it a try, but I hate to buy a roll just to find out I still like cooking unwrapped.