warning.....foiling (or doing the ol' Texas Crutch" will ruin your bark. On butts, I foil at 150-160 depending on color to about 190ish then out of the foil and back in with a little honey to rebuild the bark.....to 203ish. Take out when probe tender.
I have started to experiment with butchers paper (not the one side coated stuff) with mixed results. Some folks swear by it, but I'm still working on it.
I have heard some big names use butcher paper. I wonder if parchment would work? I can never find a big enough sheet for a brisket. I tried foiling occasionally (though with a ceramic it seems unnecessary.) I get what you say about foil making the bark soggy. I can't abide that.
- Phillyjazz -
Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
I see no reason why parchment paper wouldn't work. I use it in the oven all the time to make "lids" for braising pots. Good discussion. Agreed on the foil issue with the bark, I would probably take it of to crisp it up some towards the end. But you can't tell unless you experiment.