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I finally stopped wrapping brisket after watching a pitmaster in Lockhart
Went to a little joint outside Lockhart last month and watched this old guy run the pit. He didn't wrap anything, just let his brisket sit on the smoker for 14 hours straight, no foil, no butcher paper. I tried his method on a 12 pounder this weekend and the bark came out way better than my usual wrap at 165. The flat was a touch drier than I like though. Do you folks think a water pan makes up for skipping the wrap, or is there a trick to keeping that moisture in without foiling?
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