...or other? What do ya's use, and why?
Same here. I mix the drippings into my pulled pork sauce and I also use them in a pan to hold brisket slices until I can serve them. Brisket starts to dry out the second you slice it so you have to do something to keep it moist.I always use foil to save the juice. Brisket and pork butts.
On those meats that benefit from wrapping, I will use foil unless the preservation of bark is an issue, then it is always the pink butcher paper. I was not convinced of it's utility until actually trying it side-by-side, along with foil on a couple of briskets. Both my buddy and I were a bit surprised by how much better the papered brisket was at retaining bark and not turning into more of a "pot roast," Yet retaining moisture inside.
It can be a bit messy to use, and the drippings are mostly wasted, if that is important, but it does well at preserving bark.