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My brisket stalled at 152 for 3 hours at the Memphis comp and an old timer said stop wrapping in foil
Switched to butcher paper right there at hour 9 and that bark came out so much better that I tossed my foil roll in the trash when I got home, anyone else make the switch that late in the game?
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rowan_anderson2h ago
Tbh that old timer saved your cook. Paper lets the meat breathe so you get that good bark instead of mushy foil steam. I switched about a year ago and never looked back.
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