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Tried wrapping my brisket in foil at 2am instead of butcher paper and turned my bark into mush
Cooked a 14 lb packer on my offset in Wichita last weekend and wrapped it tight in foil at 165 internal, and by the time it hit 203 the crust was basically gone, so now I'm wondering if anyone else has had that happen or if I just used too much liquid in the wrap.
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claire95812d ago
Foil traps steam, bark never stands a chance.
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