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3 years ago a pitmaster in Lockhart told me to stop wrapping brisket in foil, and my bark finally got right last month
I was at a small cookoff in Lockhart three years back and an old guy running a offset said foil was steaming my bark off, so I switched to butcher paper that same week. Last month I finally nailed a 14 pound packer with a clean dark bark and a smoke ring you could see from the road. Has anyone else had a pitmaster drop one tip on you that took a couple years to actually pay off?
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