Question about brisket at the American Royal in KC back in 2009

I was just a spectator at the American Royal back in 2009, standing near a pit crew from Texas I didn't know. Their pitmaster pulled a brisket off around 2am and wrapped it in butcher paper instead of foil, which I'd never seen anybody do at a contest. I asked him why and he said foil steams the bark soft while paper lets it breathe, so you get crunch without drying the flat. I tried paper on my next cook at home and never went back to foil. How many of you all switched to paper after seeing it done somewhere?

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