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Guys at my last comp in Amarillo kept wrapping brisket in foil at the 6 hour mark, and every one of them placed lower than me
I ran mine naked the whole 14 hours on a offset stick burner and took 4th out of 38 teams. Foil steams the bark soft and you lose that crunch the judges are chewing for. Any of you still wrapping early, or did you switch to butcher paper like I did?
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parker_webb1d ago
6 hours is way too early to wrap anything in foil, man. I get it if you're running hot and fast, but on a 14 hour cook that's just steaming your bark into mush. I switched to butcher paper a few years back and never looked back, it breathes just enough to keep some bite on the outside.
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