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Unread 01-28-2014, 05:12 AM   #8
Diesel Dave
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There is also the juice factor.
In foil the juices from the meat are contained for later use, as in au jus.
In paper, unless you put it on a rack in a foil pan, you will lose a good part of your juices into the fire.
I foil and use butchers paper, depending on how I want the brisket to turn out.
I also go nekked with nothin on the brisket as well.

Good luck
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