I tried butcher paper with brisket but didn't get very good results, so I went back to using foil. And my last three briskets have been, as everyone else says pretty amazing.

Totally agree with you on pork. Pork butt is of course the easiest to do and you're so right. The foil gives you so much more control and pushes you past the stall pretty quickly. And I figured if a lot of competition smokers are using foil, who cares if I do.

I used to resist using foil for ribs. I would go back and forth on wrapping the ribs doing a variation of the 221 method. I do 2 1/2 1 1/2 1 as well as putting a pan of water in the smoker to keep the moisture up inside and my last several batches of ribs have been pretty much spot on. I'd put them up against anyone's.