Old pitmaster at a comp told me to quit wrapping in foil

Back in 2019 at the Memphis in May competition, this grizzled old dude walked past my setup and just said you're steaming your bark off with all that foil. I was stubborn for another 6 months, but finally tried butcher paper on a packer brisket and the crust came out way better. Anyone else get a single piece of advice that totally flipped their process?

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2 Comments

brookerobinson2mo ago

Did you go straight to unwrapped at the end or just switch paper?

1

perry.lee2mo ago

Unwrapped all the way. So much faster.

6