Aaron speaks the truth man. I am also making plans for that game and plan to include the same stop. I have done brisket with the butcher paper, but it is probably not something I would do for short ribs. And yes, coarse pepper and kosher salt only. I find there is a window on the short ribs between the pullback from the bone and raising that temp enough to ensure they are fully cooked before shrinking too much. Foil helps you reach that temp a little quicker and if you give the ribs a good little bath inside that foil, you keep the muscle a little looser and they won't shrink up as much. As far as the paper vs foil on the brisket, I really don't have a huge preference. I let mine go pretty far before either are introduced, so I honestly don't get a measurable difference. Foil gets it there a tad quicker and in theory the butcher paper should make it a little more tender, but I have my process down to where even in foil it isn't a dried out brisket. I do things a lot like Aaron, but have some subtle differences that make it my own. We are of the same train of thought though; keep it simple, perfect the process, and use quality meat. You do that and figure out ways to get past the crux every different cut and type presents, and you and everyone you cook for will be amazed.