Tried that whole 'wrap brisket in butcher paper at 165' thing and got the opposite result
I've been using foil for years on my brisket runs, figured it was time to see what the paper hype was about. Got a nice prime packer from the local HEB in San Antonio, rubbed it with just salt and pepper like always. Stalled right around 162, so I wrapped it tight in uncoated butcher paper and put it back on my offset smoker. Checked it 4 hours later and the internal temp barely moved past 178, way behind schedule. Meanwhile the bark felt almost soggy and the paper was soaked through. Ended up cranking the heat to 300 just to get it finished by dinner time. The meat was still tender but that bark never set right, it was more leathery than crispy. Learned that my smoker's humidity and airflow might just play better with foil, at least in the winter months. Anyone else had paper go weird on them when conditions weren't perfect?