Bill Purvis cooks as Chicken Fried BBQ out of Magnolia, Texas, and has more than 50 grand and reserve grand championships. The wraps come straight out of his competition program.

A wrap is a liquid you pour on at the wrap stage, once the bark is set and the color is where you want it. It keeps the brisket moist and tender through the stall without washing off your bark.

Pour it onto the paper or foil, wrap and finish the cook. Don't overdo it late in the cook, or you'll soften the bark.

Whole packers, flats, burnt ends and beef ribs.

For pork and ribs: Chicken Fried BBQ Apple, Peach or Pineapple Pork & Rib Wrap.