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Switched from foil to butcher paper on my packer briskets and I'm kicking myself
Did two 13 lb packers side by side on my offset in the backyard here in Kansas City, one wrapped in foil at the stall and one in butcher paper. The foil one came out tasting like a pot roast, all soft and steamy, while the paper one kept that nice bark and had way more smoke flavor. I always figured foil was the safe bet but it was trapping all that steam and basically braising the thing. Next cook I'm going paper on both, no question. Anybody here made the switch and noticed the flat drying out a bit more with paper, or was that just my fire running hot?
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