I think foil holds the juices in better and with brisket I don’t want a dry bark anyway, I prefer a tender and juicy brisket and I don’t think it harms the bark at all like so many people claim it does over butcher paper. Either way I’m having it sit wrapped in towels in a cooler for a few hours so why lose that juice during the critical cooking stage anyway is my opinion. But maybe if I tried butcher paper I would like mine better if it didn’t let the juice escape but most butcher paper seems to leak