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Can we talk about finishing sauces? I think the glaze crowd is wrong
I did my first full packer on a cheap offset in my backyard in Abilene last month and made the call to wrap in butcher paper instead of foil, no glaze at all. That brisket came out with a bark like a brick wall and the flat was still juicy at 203 internal, while my neighbor's foiled and honey glazed one turned into pot roast with candy on it. Everybody online keeps pushing the foil and sauce thing and I just do not get it. Has anyone run both wraps side by side on the same smoker and actually preferred the foil?
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