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TIL the guy at the KC Royal told me to wrap my brisket in foil at 165, and I fought him on it for a year
I was a paper guy through and through, swore foil steamed the bark to mush, until my cook at the American Royal in October came out dry as a bone at the flat. Finally tried the foil boat method he kept pushing and pulled a 203 degree flat that sliced like butter, so I owe Dale a cold one next time I see him at the Lenexa swap meet. Anybody else flip on foil after years of hating it?
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graym496d ago
Foil boat fixed my flat too, those 203 slices really do change your mind.
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