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Old pitmaster in Lockhart told me to never wrap brisket
Back around 2018 I was at Kreuz Market and this guy who ran one of the pits there said wrapping locks in steam and ruins the bark. I tried it his way for a whole summer and my brisket came out drier than dirt. Finally went back to wrapping in butcher paper at 165 and never looked back. Anybody else get advice from a local legend that just didn't work for them?
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webb.jordan23d ago
Wrapping in paper is the way... that old timer just liked his crusty.
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