Peach paper, or butcher's paper is the ideal
way to wrap brisket and ribs after cooking. Many pitmasters insist on using peach paper instead of tin foil to wrap meat as it rests, because tin foil radiates heat back into the meat and potentially cooks it further – it also traps moisture which can damage any beautifully crip and caramelised BBQ edges. 

Meanwhile, porous peach paper allows steam to escape and just the right amount of heat to leave the meat, so it can rest perfectly without losing that ‘just barbecued’ effect.

The tough paper is also strong enough to peel away from wet meat without tearing.