A perfect brisket will have a nice dark crust on the surface called a ‘bark’ and will be tender and moist inside. Meat will develop a bark when cooking in it the open. To protect the meat from drying out during the last few hours of a low and slow cook, wrap the meat when it reaches somewhere between 150° and 160° F in the thickest part of the meat. Keep it wrapped while cooking until it reaches 195–204° F. Transfer the brisket, still wrapped, to a dry, insulated cooler. Close the lid and let the meat rest for 2 to 4 hours before unwrapping and slicing.

They are made differently and have different uses. Weber butcher paper is unwaxed, uncoated, unbleached paper that can protect meat from drying out at the tail end of a long cook, while also letting it breathe and not over steam. Parchment paper has a coating to make it non-stick, which also makes it not breathable. It’s typically used as a liner in baking.

Wrapping a brisket a few hours before it’s done protects the meat from drying out. Using butcher paper instead of foil has less potential for over steaming the meat because the paper will breathe.