Ran into a pitmaster at a gas station in Memphis who gave me the best brisket tip
I was filling up my truck last spring when I noticed a guy wearing a competition apron. I asked if he was headed to a cookoff, and he said he just finished one. He told me, 'The secret is to wrap your brisket in butcher paper at 175 degrees, not 165.' I tried it the next weekend and the bark was way better. Has anyone else found that specific temp makes a big difference?