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Watched a pitmaster in Lockhart wrap his brisket in foil at hour 9 and it messed with my head
Was down in Lockhart at one of the old spots last month and got to talking with a guy who has been running stick burners for close to 30 years. Around hour 9 he pulls his packer off, lays it on a sheet of foil, and just wraps it tight without even a splash of anything inside. I always figured you had to spritz or add a little liquid in there or the flat would dry out on you. He said the bark sets hard enough by then and the foil is mostly about pushing through the stall quick so he can rest it longer. I tried it at home the next weekend on a 14 pounder and the flat came out way juicier than my usual butcher paper job. Bark was a little softer than I like but the slices held together fine. Now I am wondering if I have been overthinking the wrap the whole time. Anyone else switch from paper to foil after seeing somebody do it in person?
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