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That 8-hour brisket advice from my uncle in Austin was total garbage
My uncle swore up and down that wrapping in butcher paper at hour 8 was the only way, so I tried it on a 14 pounder last Sunday. The bark turned to mush and the flat came out like shoe leather, wasted 60 bucks on prime grade. Meanwhile my neighbor who cooks on a beat up offset said to just leave it alone and let the fat do the work. Has anyone else had better luck skipping the wrap entirely, or is my uncle just cursed?
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