The Great Wrap Debate: Foil vs. Butcher Paper

Introduction

If you’ve been around a smoker for more than a minute, you know that the “Stall” is where dreams go to die. It’s that point in a long cook where the temperature just stops moving, and it’s enough to make even an experienced pitmaster start second-guessing their fire.

Wrapping your meat is the secret weapon to getting through that stall, but the real question is: what should you wrap it in? Some people swear by foil, and others won’t touch anything but peach paper. Big B’s take is that both have a place at the pit, but you need to know what result you’re aiming for.

Option 1: The “Texas Crutch” (Foil)

The “Texas Crutch” is exactly what it sounds like—a way to help your meat across the finish line when the going gets tough. Big B has used this many times, especially when the weather turns sour or the family is ready to eat and the brisket is still sitting at 165°F (74°C).

The Good:

• Speed: Foil is an absolute speed demon. It traps every bit of heat and moisture, creating a little steam oven that pushes that meat through the stall faster than any other method.
• Moisture: Since it’s airtight, all those juices stay right there with the meat. If you’re worried about your brisket drying out, foil is your insurance policy.

The Not-So-Good:

• The Bark: This is the trade-off. Because foil traps steam, it can turn that beautiful, crunchy bark you worked so hard for into something soft and mushy—kind of like a pot roast.
• Overcooking Risk: It’s easy to overshoot “the numbers” in foil. You have to keep a close eye on it, or you’ll end up with meat that’s fall-apart instead of pull-apart tender.

Big B’s take is that foil is the ticket for pork ribs or when you’re in a real hurry and can’t afford to wait on the fire.

Option 2: The Peach Butcher Paper (Texas Style)

If you want that authentic Texas Hill Country vibe, Big B recommends reaching for the peach paper. This is what you see in those famous BBQ joints where people wait in line for hours.

The Good:

• The Bark is King: Unlike foil, butcher paper “breathes.” It lets some of that moisture out while still keeping the meat from drying out. This means your bark stays dark, crusty, and full of flavor.
• The Smoke Factor: Since the paper isn’t airtight, a bit more of that wood-fire soul can still find its way into the meat during those final hours.

The Not-So-Good:

• The Stall Still Lurks: Butcher paper won’t speed you through the stall as fast as foil. It’s a bit of a slower process, and Big B knows that can be testing for someone who is ready to eat.
• Durability: Paper can get soaked through with grease and tear if you aren’t careful. It’s a bit more work to get a tight wrap than it is with foil.

Big B’s take is that if you’ve got the time and you’re obsessed with the crunch of a good bark, peach paper is the way to go.

The Verdict: What’s on Big B’s Pit?

At the end of the day, Big B doesn’t play favorites—it’s all about using the right tool for the job.

If Big B is cooking for a big crowd and the clock is ticking, he’s probably reaching for the foil. But if it’s a lazy Saturday and he wants that perfect, competition-style bark, he’s going with the peach paper every time.

Big B’s Advice:

• For Ribs: Use foil. You want that “fall off the bone” tenderness.
• For Brisket: Use peach paper if you can. Your bark will thank you.
• The Emergency Move: If the fire is acting up and you’re falling behind, don’t be ashamed to use the “Texas Crutch.” A slightly soft brisket is always better than no brisket at all.

Keep the fire steady and the drinks cold. I’ll see you at the pit. — Big B