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Guy who runs the pit at a place in Waco swears by wrapping in foil, and I can't decide if he's right
I was at a cookoff in Waco last month and the pitmaster running the pit next to mine, Marcus, told me he wraps everything in foil at the 6 hour mark and never looks back. He took 2nd place in brisket so he's not clueless, but I've always gone with butcher paper because foil steams the bark soft. Half the guys I know say foil keeps it juicy and the other half say paper gives you that crust people expect. Curious what the folks here actually run when it counts.
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