My uncle's burnt brisket advice about wrapping in butcher paper finally clicked

He swore wrapping at 165 with a half cup of apple juice would fix my dry flats, and after 4 failed attempts in Austin, I tried it on a 12 pounder last Sunday and the bark stayed crunchy while the meat shredded like butter, so has anyone else found that the juice amount matters way less than the wrap timing?

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craig.john6h ago

My neighbor swears by spritzing with pickle juice every 30 minutes after the wrap, says it keeps the point from drying out. I tried that once and my whole garage smelled like a deli for two days, wife was not happy. But the flat came out so juicy that I forgot to complain about the smell. Probably the most stressful part is just trusting the paper to do its job without peeking every ten minutes.