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My brisket bark went from garbage to perfect after I ditched the foil wrap
I was wrapping in foil at 165 for like 8 cooks and my bark kept coming out wet and gray, so I tried butcher paper at 170 on my last two packers and the difference is night and day. The bark actually sets and stays dark, not that mushy Texas crutch mush. Anyone else think foil is overrated for backyard cooks?
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