18
Shoutout to the old timer who said don't wrap brisket in foil, I called him crazy
Been doing foil wraps for 5 years in Austin, then this guy at a comp told me to try butcher paper instead. First time I tried it, bark came out way better and the smoke flavor stuck around, but it took 2 extra hours to finish. Anyone else switch methods and see a big difference, or is it just my setup?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.