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Serious question, did that old guy at the KC Royal know what he was talking about with wrapping
Back in 2021 I was at a comp in Kansas City and this old pitmaster named Ray told me to wrap my brisket in butcher paper at 165, not foil, said foil steams the bark right off. I ignored him for two seasons and kept getting soggy bark, then tried it his way at a backyard cook in Wichita and the difference was night and day. Now I see guys on here swear foil is the only way and others say paper or nothing. Which side are you on and what temp do you actually pull it to wrap?
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