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Why does nobody talk about how the pitmaster at Franklin BBQ in Austin checks his briskets
I had to pick between wrapping my pork butts in foil or butcher paper for a cook last weekend at my place in Waco, and I went with paper after rewatching a clip of Aaron Franklin explaining his method. The bark came out way better with paper, still had some bite to it instead of steaming soft like foil does. Foil gave me mush the time before and I was done with it. Anybody here made the switch and stuck with it, or do you still wrap in foil for certain cuts?
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