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I thought wrapping brisket in butcher paper was just a Texas fad until I tried it on my Oklahoma Joe last year and got the juiciest flat I've ever pulled.
What's one method you were sure was hype but ended up changing your game?
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the_robert7mo ago
Nah, I'm still a foil guy for the bark. Paper just steams it for me.
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the_james7mo ago
Honestly, have you tried the foil boat method? You wrap just the bottom and leave the top open. It gives you that protected bark but lets the smoke hit the top directly. My last brisket had way better bark than full foil, and it didn't steam out like paper can. It's a solid middle ground.
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kim_hart76mo ago
Right? Foil all the way. I tried paper once because everyone raved about it, and my bark turned out soggy. It was like the steam had nowhere to go. With foil, I still get that dark, crusty bark I want, especially on the flat. Never going back to paper after that.
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