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Watched a buddy's brisket go from dried out to best in his block in 6 months
My friend Dale in Wichita Falls used to wrap his packers in foil at 165 and they always came out a little mushy. Last summer he switched to butcher paper and stopped mopping every 45 minutes, and by his October cookout the bark was night and day different, crisp and dark instead of steamed. He says the biggest thing was leaving the lid shut and cooking by temp instead of time. Any of you made that same switch and found the paper made the flat dry out faster?
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