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I finally tried foil boat on my brisket after 6 years of wrapping in butcher paper, and I hate that I liked it
Did a 14 pound packer last Saturday and the flat came out way juicier than my usual paper wrap, no clue if it was the foil or just a better grade of meat. Now I'm stuck wondering if I've been wasting that $12 roll of peach paper from Academy for years, anyone else flip flopped on this?
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