It sounds like you've been experimenting with different wrapping techniques for grilling and that's totally the right approach. There can definitely be a learning curve to getting that perfect balance of juicy, flavorful meat with a nice sear.
The good news is that all three options you mentioned foil, butcher paper and banana leaves, can be effective depending on what you're grilling and the desired outcome.
Here's a quick breakdown of each:
Aluminum foil: This is a classic choice that traps in moisture really well but it can also steam the meat and prevent a good sear.
Butcher paper: This is a popular option for barbecue because it allows some breathability, so you can get some smoke penetration while still keeping the meat moist. It's also less likely to stick than foil. I found a great resource on wrapping meat in butcher paper that has some good tips
wrap meat in butcher paper.
Banana leaves: These add a lovely subtle flavor to the meat and can help keep it moist. However, they can be tricky to find and require soaking before use.
As for how long to wrap your meat, it really depends on the thickness of the cut and the desired level of doneness. A good rule of thumb is to wrap the meat once it reaches an internal temperature 10-15 degrees below your final target temperature. This will help it finish cooking evenly without drying out.
Here are some additional tips:
Pat your meat dry before wrapping. Excess moisture on the surface can hinder searing.
Don't overwrap the meat. You want some air circulation to allow for smoke penetration and a good bark.
Let the meat rest after grilling. This allows the juices to redistribute throughout the meat, making it even more flavorful and tender.
I hope this helps!