Vent: A guy at a comp told me to wrap in butcher paper instead of foil. He was right but I almost threw a fit over it.
So I'm at a backyard comp in Kansas City last summer, first time doing brisket in a real competition. This older dude, name was Rick, walks by my setup and sees me wrapping in foil. He goes 'You're steaming it, son. Use peach paper.' I got so defensive. Like who is this random guy telling me my method is wrong? I ignored him. My brisket turned out good but the bark was soggy and I placed 12th out of 15. Next weekend I tried his advice with some Costco butcher paper. Bark was perfect. Moisture was still there. I felt dumb for being stubborn. Has anyone else gotten advice from a stranger that stung at first but ended up being the best tip you ever got?