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Unread 11-20-2011, 10:12 AM   #11
DirtyDirty00
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Join Date: 07-13-11
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ehh.... im kinda on the fence bout foiling my brisket too.

ive never truly made a good brisket. foil or not. so i havent found my happy point yet. but i can tell u that my bark has never been the same since foiling.

last brisket i did i tried to foil from like 160-185 and then let it ride without foil till it was probing good. hoping the bark would firm up again before pulling it off. didnt work the best. but it was my best brisket to date. a little dry tho, and hard to slice bc it was so crumbly --->overdone. but the bark still didnt get back to where it used to be. i think im gonna try again next time with no foil and see how it goes. i miss that real good bark that just SCREAAMS of flavor.
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