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Old 03-15-2018, 02:40 PM   #1
bakin7005
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Who wraps brisket in foil during entire smoke? I typically wrap mine after smoking first five hours with fat cap up. Everyone loves my brisket but I'm wondering if it would make it more moist if I wrapped it the entire 10-12 hours.

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Old 03-15-2018, 02:42 PM   #2
nando
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Wrap it with pink paper, it doesn't keep cooking it like foil does.

http://www.texasbutcherpaper.com/
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Old 03-15-2018, 02:47 PM   #3
BURTONboy
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What would be the point of smoking it if it's wrapped in foil the entire time? Might as well cook it in the oven then aint it?

I'm by no means a pro at cooking brisket, but I wrap mine towards the end for an hour or so and then let it rest in foil for another hour or more. If I have a pan I will use that instead of just foil.
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Old 03-15-2018, 02:49 PM   #4
woodsbound
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I do them the same way you do currently. I would think it would be hard to get a nice bark and good smoke ring on it if you wrapped it the whole time, but could very well be wrong
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Old 03-15-2018, 02:51 PM   #5
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I wrap after about 2 hours of smoke. I've found that is plenty of smoke flavor.
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Old 03-15-2018, 02:57 PM   #6
captainsling
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It's all about the bark for me. Wrapping it is called the "Texas crutch". Not saying I haven't done it, or say it is bad.
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Old 03-15-2018, 02:59 PM   #7
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Quote:
Originally Posted by nando View Post
Wrap it with pink paper, it doesn't keep cooking it like foil does.

http://www.texasbutcherpaper.com/
That would be great if they shipped!
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Old 03-15-2018, 03:00 PM   #8
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I do 5hrs smoke, then wrap, fat side down.
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Old 03-15-2018, 03:01 PM   #9
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Quote:
Originally Posted by woodsbound View Post
I do them the same way you do currently. I would think it would be hard to get a nice bark and good smoke ring on it if you wrapped it the whole time, but could very well be wrong
No, you're not wrong.
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Old 03-15-2018, 03:01 PM   #10
sir shovelhands
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I wrap in pink butcher paper after 8 hrs.
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Old 03-15-2018, 03:01 PM   #11
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I do 5hrs smoke, then wrap, fat side down.
This has worked best for me, but I am by no means a professional.
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Old 03-15-2018, 03:02 PM   #12
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Quote:
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That would be great if they shipped!
I purchased mine here: https://www.ebay.com/itm/ORIGINAL-me...72.m2749.l2649
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Old 03-15-2018, 03:05 PM   #13
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I would think that if you wrapped it the whole time, it wouldn't get any smoke and would wind up being basically a roast. It may wind up juicy and tender, but not taste like BBQ.
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Old 03-15-2018, 03:07 PM   #14
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That is true, I wrap mine after I take it off the smoker.
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Old 03-15-2018, 03:11 PM   #15
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Thank you for the link! I just bought a roll.
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Old 03-15-2018, 03:12 PM   #16
BigThicketBoy
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Do you have to wrap ? That's the question.
Is it going to dry out? Or do you wrap because you always have?
I haven't wrapped a brisket pork butt since I started cooking on my Kamado Big Joe. They seem to cook a little faster than stick pits but I don't really think it would matter . Cook one without wrapping in at least until you let it rest( I still do) and see if dries out. If it does make chopped beef.

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Old 03-15-2018, 03:21 PM   #17
Calrob
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Wrap it in regular brown butcher paper, doesnt steam it like foil, but holds moisture like foil.
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Old 03-15-2018, 03:23 PM   #18
sir shovelhands
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Quote:
Originally Posted by captainsling View Post
That would be great if they shipped!
You're in Katy? Well if you go in to Houston, there's a place called Allied Kenco that sells it and it's waaaaaaay cheaper than that ebay link (even if you pay to have it shipped).

Here ya go: http://www.alliedkenco.com/paper-butcher-18-2-1-2.aspx

Last edited by sir shovelhands; 03-15-2018 at 03:26 PM.
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Old 03-15-2018, 03:24 PM   #19
BrandonH
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I don't wrap at all and never noticed any dryness. If your going to wrap I suggest wrapping in butcher paper around 165 degrees or so. Wrapping for the entire cook makes absolutely zero sense.

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Old 03-15-2018, 03:31 PM   #20
sir shovelhands
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Quote:
Originally Posted by BigThicketBoy View Post
Do you have to wrap ? That's the question.
Is it going to dry out? Or do you wrap because you always have?
I haven't wrapped a brisket pork butt since I started cooking on my Kamado Big Joe. They seem to cook a little faster than stick pits but I don't really think it would matter . Cook one without wrapping in at least until you let it rest( I still do) and see if dries out. If it does make chopped beef.

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Hmm, that would ignore brisket to brisket comparisons. We need someone to butcher a cow and smoke both briskets, one wrapped, one not. And then invite all of us over. For science.
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Old 03-15-2018, 04:35 PM   #21
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If you were to wrap it the entire time you might as well put it in the oven and roast it because that is exactly what it would be ....a blah roast. They don't call it smoking for nothing....and to smoke the smoke has to get to the meat.
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Old 03-15-2018, 04:37 PM   #22
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I wrap in foil after around 4 hours on the Backwoods smoker (usually 160-165 temp). But I've always had to take it out and then unwrap in order for the bark to firm up. A local bbq place (The Brisket House) does the butcher paper wrap and their brisket is excellent...I'm going to try that next time.
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Old 03-15-2018, 04:46 PM   #23
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Wrap it with butcher paper (unwaxed is better, but waxed is OK) for the last 3-4 hours while on the smoker.

Then, when you get it off the smoker, wrap it with foil and let it rest for an hour or so before you eat it. Same idea as resting a steak for a few minutes before you eat it, just a lot longer cause it's a big-*** brisket.

Works like a charm for me.
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Old 03-15-2018, 04:47 PM   #24
EliteDriver
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i wrap mine in butcher paper when it hits 165. put it fat side down and cook till tender.
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Old 03-15-2018, 05:45 PM   #25
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Parchment paper works well too. If you cannot find butcher paper.
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Old 03-15-2018, 05:55 PM   #26
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Quote:
Originally Posted by Smart View Post
If you were to wrap it the entire time you might as well put it in the oven and roast it because that is exactly what it would be ....a blah roast. They don't call it smoking for nothing....and to smoke the smoke has to get to the meat.
His screenname is "bakin" :shrugh:
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Old 03-15-2018, 06:02 PM   #27
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Quote:
Originally Posted by Smart View Post
If you were to wrap it the entire time you might as well put it in the oven and roast it because that is exactly what it would be ....a blah roast. They don't call it smoking for nothing....and to smoke the smoke has to get to the meat.
Bingo!
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Old 03-15-2018, 06:59 PM   #28
KNEE DEEP
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I made that mistake of wrapping my last one the whole time. All I got was a 7-8 lb chunk of meat that was terrible. Gave it to neighborhood dogs. They haven't been back. I don't think they cared for it either.
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Old 03-15-2018, 07:09 PM   #29
Junkers88
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Last time I did one I wrapped it in foil after it was just about done. Wrapped it and dropped it into an empty ice chest for an hour to rest. We have a 1000 foot roll of butcher paper that we bought for wrapping our deer and hog. Might just have to go buy a smoker and try the paper-wrap.
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Old 03-15-2018, 08:19 PM   #30
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Wrap mine the last few hours and pour on homemade grape wine.
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Old 03-15-2018, 08:22 PM   #31
Tubby
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On my stick burner I wrap after about 4 hours. On my BGE, I wrap after about 3 hours. I don't like an overpowering smoke flavor, just a fair amount. Call wrapping the "Texas crutch" if you wish but when I get phone calls to cater parties no one complains that it was wrapped.

To wrap / not wrap
Fat cap up / down
Trim / don't trim
Rest / don't rest
225* / 250*
IT / 8 hours

Those points could be argued until the end of days. Do what makes you happy and what tastes good to you but "cooking" (not smoking) a brisket that stays wrapped 100% of the time isn't smoked. There are just a couple requirements that have to be followed

Amazon sells the pink butcher paper also
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Old 03-15-2018, 08:32 PM   #32
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I keep an eye on internal temp and foil wrap when it stalls. No stall = no wrap and I have had a few over the years that never stalled. Usually around 6-8 hours in when they stall for me. By then I usually have plenty of smoke and bark. Start checking for butter texture around 190 and pull when probe goes in with very little resistance. Rest in ice chest an hour or so then commence to slicing.....
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Old 03-15-2018, 09:01 PM   #33
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Quote:
Originally Posted by sir shovelhands View Post
You're in Katy? Well if you go in to Houston, there's a place called Allied Kenco that sells it and it's waaaaaaay cheaper than that ebay link (even if you pay to have it shipped).

Here ya go: http://www.alliedkenco.com/paper-butcher-18-2-1-2.aspx
Thanks!
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Old 03-16-2018, 12:30 AM   #34
mattjproc
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I wrap after IT hits 170. Usually about 3 hours on the primo. I actually dont wrap I put it in a foil pan and cover with foil. I pull it after it probes like butter which is usually another 4 or 5 hours. Itís a pretty fool proof method and turns out fantastic every time.
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Old 03-16-2018, 04:14 AM   #35
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That would be great if they shipped!
Do a search on Amazon. I think the roll we got was under 30 bucks.
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Old 03-16-2018, 04:53 AM   #36
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I don't wrap my brisket, never have, never needed to. When I bought my house in 2003 there was a brick pit off the front porch. The previous tenant was there and said it was the best pit he had ever used. 15 years later I agree. I dry season, put the brisket on before I go to bed. The next morning I fill the firebox with wood and leave it alone until we are ready. I don't trim them, I don't split them, nothing. I am as spoiled as they come so far as laboring for a brisket.
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Old 03-16-2018, 05:20 AM   #37
Smart
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Quote:
Originally Posted by mattjproc View Post
I wrap after IT hits 170. Usually about 3 hours on the primo. I actually dont wrap I put it in a foil pan and cover with foil. I pull it after it probes like butter which is usually another 4 or 5 hours. Itís a pretty fool proof method and turns out fantastic every time.


Same here. Have have have have to layer a good bark on a brisket. And bark is made by layering smoke combined with the rub and the rendering of the fat to get to it. Iím a believer in wrapping at the stall whether it be butcher paper or foil/pan. That is somewhere between 160 and 170 and every piece of meat is different. But the bark has to be right before I do so.

Trim, kosher/coarse black pepper overnight. Fatcap down..250-275 to 160-170 internal when the bark is right then wrap ... start probing at 198 internal for hot knife through butter tenderness and usually finish at 200-202. Rest 1-2 hours and pull out. Separate point from flat, slice the flat and the good part of the point and chop the rest..... or chop the whole thing. Slap yo momma...








Last edited by Smart; 03-16-2018 at 05:23 AM.
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Old 03-16-2018, 07:51 AM   #38
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Quote:
Originally Posted by nando View Post
My butcher paper came from Amazon.

I will wrap the brisket in the butcher paper once the internal temp hits 165 F. Then I place it in one of those aluminum turkey pans. That seems to usually take place anywhere from 4.5 to 6 hours in. Then you slowly bring your prize to 205F - 210F. You want to rest it for an hour or better inside on the counter top.
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Old 03-16-2018, 09:30 AM   #39
Army of Dad
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I usually smoke mine fat side down for at least 6 hours before I wrap mine.

This site is something Iíve found to be very helpful when it comes to BBQ.

https://amazingribs.com/tested-recip...ultimate-guide



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Old 03-16-2018, 09:33 AM   #40
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Fat cap up, low and slow, no wrap. Only time I use the Texas crutch is if Im in a time crunch and need to push past the stall and shorten cooking time


If you're cooking hot you'll want fat cap down to protect the meat from burning otherwise low temp you typically see fat cap up and the fat will render through the meat keeping it moist over the longer cook.

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Old 03-16-2018, 09:55 AM   #41
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I never wrap. Fat cap up for the first half, then down after temp hits around 145 to act as a bit of a heat barrier so mest doesnt heat up too fast.
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Old 03-16-2018, 10:08 AM   #42
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Had a cousin that had a rotisserie style smoker that he could do 10-12 on at a time. He would smoke uncovered and pull. Then he would put them in black trash bags and let them steep in coolers for 2 hours. They were always consistently excellent. Also his rotisserie smoker was electronically controlled for temperature. That might have had something to do with it as well.
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Old 03-16-2018, 10:08 AM   #43
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All great comments
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Old 03-16-2018, 10:20 AM   #44
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I smoke mine for about 3-4 hours then wrap in brown paper bag then foil and finish cooking. Then let is rest 30 min after. Its how I was shown and works great for me so I stick to it.
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Old 03-16-2018, 10:44 AM   #45
Smart
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Quote:
Originally Posted by JonBoy View Post
otherwise low temp you typically see fat cap up and the fat will render through the meat keeping it moist over the longer cook.


With all due respect this is a pure myth.

https://amazingribs.com/more-techniq...enetrates-meat

I do fatcap down myself because it yields a prettier and heavier bark on the flat. No grate marks and the smoke layers better when gravity helps it lay on top.
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Old 03-16-2018, 11:05 AM   #46
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Quote:
Originally Posted by JonBoy View Post
fat cap up and the fat will render through the meat keeping it moist over the longer cook.

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This is scientifically impossible and a wives tale.
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Old 03-16-2018, 11:19 AM   #47
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Quote:
Originally Posted by sotx View Post
This is scientifically impossible and a wives tale.


Love a good brisket thread.


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Old 03-16-2018, 01:34 PM   #48
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Quote:
Originally Posted by Smart View Post
With all due respect this is a pure myth.

https://amazingribs.com/more-techniq...enetrates-meat

I do fatcap down myself because it yields a prettier and heavier bark on the flat. No grate marks and the smoke layers better when gravity helps it lay on top.
Good to know!

I found this tid bit in your referenced article particularly interesting and probably where some of the myth got legs

Quote:
But fat does help prevent water from evaporating. Evaporative cooling is what causes*the stall, a consterning phenomenon where the meat, when cooked at a low temp like 225įF, stops rising in temperature for hours because moisture evaporates and cools the surface. Hypothetically, if the entire piece of meat was covered in a thick layer of fat, no water would evaporate, there would be no stall, and there would be more water in the final product.*But water is just a part of the feeling of moisture in meat. Much of it comes from intramuscular fat and*melting collagen*from connective tissue. And the drying of the surface is part of the formation of*the tasty crust called bark.
Rendered fat coating the outside as it renders may keep as much water from evaporating

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Last edited by JonBoy; 03-16-2018 at 01:42 PM.
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Old 03-17-2018, 07:32 PM   #49
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Went to the National BBQ and Grilling association conference today in Ft. Worth and Kent Black from Black's BBQ was there for the brisket seminar. Interestingly, they cook their briskets fatcap up and don't wrap. He didn't make any sort of emphasis that it was right or wrong but said it's what has always worked for them; 4 generations now.
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Old 03-17-2018, 07:35 PM   #50
jefandaward
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I wrap after 4-5 hours of smoke and finish in an oven for a total cook time of about 12 hours but really I go until I break 185 internal temp. Then I rest it in a cooler wrapped in towels for another 12.
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