sweetheatbbq
Knows what a fatty is.
+1 on Butcher paper, it will not cook it as fast as being wrapped in foil but works great for brisket and pork butts. I have noticed when I wrapped in foil that the spots where the bark was mushy would be the areas that still had some "membrane" if that is what it is called on the brisket or fat on it. I am in no way a great brisket cook but in competition it seems to be that a tender moist brisket and an awesome smoke ring is much more important than the bark. Just my thoughts
