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Unread 10-23-2012, 10:09 AM   #14
va92bronco
On the road to being a farker
 
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I tried butcher paper on the last brisket cook for the first time. To tell the truth, I didn't see a big difference in the bark from wrapping in foil. It was alittle more of a pain to probe the brisket with the paper layers, but maybe I used too much paper. Ended up unwrapping it and cooking the brisket for about another hour until it was done to add in probing.

It was the best brisket I had ever made, but not sure if the paper added to that or I was just lucky.
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