Loading…
5
Took me 15 years to try wrapping my brisket in butcher paper instead of foil
After fighting stalled flats for a decade and a half in Austin, I finally tried peach paper on a 14 pounder last Sunday and the bark held way better than foil ever did, what do you all use for that last 30 degrees?
1 comments
Log in to join the discussion
Log In1 Comment
nancygrant2mo ago
Quit hoarding that secret, 15 years is a long time to suffer for science.
-1