aluminum foil


 
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    Wrapping brisket and pork roast and using the juice

    I pretty much always wrap my brisket and pork roast in heavy duty aluminum foil, both at around 160 degrees. I then cook them for several more hours until they reach about 195. I then will let them rest for at least an hour (after opening foil for some time to stop cooking) - my question is...

 

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