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Watched a guy in Lockhart flip his brisket at hour 9 and it messed with my whole cook
Was at a small comp outside Lockhart last month and the pitmaster next to me flipped his packer at hour 9 instead of wrapping, said he wanted both sides to get that bark. Tried it on my next cook at home and the flat came out way juicier than my usual wrap method, though the point dried out a touch. Anyone else flip mid cook or is wrapping still the move for you?
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