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My brisket bark went from pale and soft to dark and crackly after I foiled later
I used to wrap my packers at 165 in foil and the bark came out wet and gray, but after 6 cooks I switched to butcher paper and stopped wrapping until 175, and now there is a real dark crust on top. The difference in 2 cooks on my offset was clear, the paper lets the steam out so the surface dries instead of steaming. What temp do you folks pull yours to wrap, or do you just run it bare the entire time?
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