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I stopped wrapping my briskets in foil at hour 6 and my bark finally came out right
Everyone on here swears by the foil crutch, but I did a side by side last month with two 14 pound packers from Costco and the unwrapped one won. The wrapped brisket hit 203 in 11 hours but the bark was mush, while the naked one took 15 hours and had that dark crust you can actually slice. I run a stick burner at 250 and spritzing every 45 minutes kept it from drying out. Curious if any of you have tried butcher paper instead, and did it split the difference or just make a mess?
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