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I finally gave up on wrapping brisket in foil and my bark got way better
Cooked two 12 pound packers side by side for a backyard party in Waco, one wrapped in foil at 165 and one left naked the whole time. The naked one had a darker crust and nobody touched the foil one until the other was gone, so I'm done wrapping. Anyone else just ride it out the whole cook?
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the_robin21d ago
Waco humidity messed with my foil wrap too, the trapped steam just steams the crust right off.
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