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Had good bark. I do foil wrap. I would like to try butcher paper. I always use the juices in the wrap in my finishing sauce. Don't think I'd be able to do that if I wrapped in butcher paper

I did like it. The point didn't quite render down like I usually like for burnt ends. Just mad chop out of it and was awesome

Yes after I wrap they go on for two more hours. 4 hrs total cook

I've never once had mine dry

No I would slice it before you put in fridge. That way when you reheat in the juice all slices are good and moist

Been working hard on my recipes for up coming comps. Always easy at home with no time restraints on ya. Started with an 11lb packer trimed down to about 8. Used a two stage rub rested in fridge for about 4 hours. Smoked at 240 till IT of 165. Wrapped with some Parkay squeeze butter and doctored...

If you wrap your Brisket, then keep your juices from your wrap. What I have done is put the juices in a container as it gets cold the fat and Grease will rise to the top and harden. You can usually take the container out cold and lift the fat off the top and discard, the bottom will look like...

i wish they were my judges at comps

Well I decided to try my hand at BBQ comps this year. Have really been working hard on my recipes, techniques, and cooking times. Of course the family loves to judge.lol So I like to trim the ribs, oil them and put the rub on, then wrap in cooking film for two hours in fridge. Then after pit is...

skin on. I started out skin down for the first hour to help get it crispy

Thank you slip away. Yes I did wrap them. In the last 30 min I sauced then 10 minutes before pulling off sauced again. Then because my wife decided she needed to try and go to the Grocery Store 30 min before the super bowl I held them in the oven for another 30 min. Did not have the oven on...

thanks kevin