Vent: Everyone keeps wrapping their brisket in foil way too early

I watched a guy at a competition in Kansas City last summer put his packer in foil after only 3 hours on the smoker and it came out tasting like pot roast instead of brisket, so why do people think speed matters more than bark and smoke flavor?

2 comments

2 Comments

jenny5801mo ago

3 HOURS? That's not even a smoke session, that's a warm-up.

the_riley1mo ago

3 hours in foil kills bark faster than bad charcoal ruins a cook.