Can we talk about wrapping briskets in foil vs butcher paper?

I wrapped in foil for my first 3 years of cooking on a Oklahoma Joe offset in Wichita, and everything came out tasting like pot roast with mushy bark. Switched to pink butcher paper about 18 months ago after a guy at a KCBS contest in Topeka told me foil steams the bark right off, and now I get a crunch you can hear across the yard. Anyone else make the swap, or do you foil guys have a trick I'm missing?

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