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Heard a guy at the Amarillo contest say he wraps brisket in butcher paper at 165, not foil, and my bark stopped going soft
Was standing near his pit at the Amarillo show and he swore foil steams the crust right off. Said he holds 165 internal then rides it to 203 with no spritz. I ran it on two packers at home and the bark came out dark and set instead of mushy. Anybody else skip foil the whole cook or do you still crutch at the stall?
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