Question about the brisket guy at Lockhart who won't wrap at all

I went to Lockhart last month and watched a pitmaster run a 14 hour cook with zero butcher paper, just meat and smoke the whole way. Half the folks in line said the bark was the best they ever had, and the other half said it was dry on the flat because he never wrapped to push through the stall. So which camp are you in, is wrapping overrated or is no-wrap just gambling with a $90 piece of meat?

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