Well i decided to try a brisket using butcher paper and not foil. Bark was very nice. Brisket not quite as moist as foil even though the paper held the liquids. I wrapped the brisket in foil prior to putting it in my cooler for two hours. I need to figure out the whole packer thing because the flat was perfect. Thick slices from the flat pulled with ease. The point still very fatty. Any pointers would be greatly appreciated. FlameBoss performed flawless.
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