A paper wrap works good. Some folks are quick to point out that paper bags from the market are not sanitary, so take that with a grain of salt. They also will soak up some fat and tear easily, so beware of that.
Butcher paper is stronger than paper bags, but some butcher paper has a coating on one side, as does the white "freezer paper', so I use the dull side for wrapping, not the shiny one.
Speaking of paper bags, they were very popular around the turn of the century for cooking in......My granny cooked a lot of stuff in paper bags. I may have to do some potatoes in one tonight just for old time sake. I've added the most important rule to the top of the chart I scanned. That is 215° oven temp for 8 minutes, then reduce the oven temp to 170°. The other tip is to oil the inside when cooking meats so they won't stick to the bag.
KCBS - CBJ
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Barbecue is not rocket surgery