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TIL my neighbor's brisket method is the real deal
Honestly, I always thought my Texas-style brisket was solid, but last week I tried my neighbor's trick of wrapping it in butcher paper after 5 hours instead of foil. The bark was way better, not soggy at all. He said he learned it from watching a pitmaster in Lockhart years ago. Has anyone else switched from foil to paper and noticed a big difference?
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the_riley27d agoTop Commenter
My buddy’s brisket game changed overnight with that paper trick.
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amyb5427d ago
That paper wrap thing @the_riley mentioned is such a perfect example. It's wild how one tiny tweak can unlock a whole new level in anything, from cooking to fixing a squeaky door. Like finally learning to put a damp towel under your cutting board so it doesn't slide. Those little "why didn't I think of that" tricks feel like secret codes.
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