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Watched a pitmaster in Lockhart wrap his brisket in foil at 165 and I finally stopped ruining $70 packers
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the_angela9d ago
Did you ever read that Aaron Franklin book where he talks about the wrap making the bark soft? I heard the same thing from a guy at a cookoff, that foil steams the meat and can wash out that nice crust you worked for. Paper lets it breathe more so you keep some bite, but heck, if foil at 165 is working for you then who cares what I read.
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