Originally Posted by superlazy
what? wait. This is the 1st Ive heard not to use white butcher paper
I think the thing that's not recommended is the white WAXED paper. I have and use the white UNwaxed butcher paper regularly with great results. The waxed stuff is full of....well.....wax, and that ain't good eats. I think that technically, waxed paper is FREEZER paper.
I also foil, but find that the butcher paper breathes a little better and prevents quite as much "steaming" of the meat. I've used it for both brisket and butts, but you can STILL screw both up no matter what you wrap (OR NOT) with. Trust me.