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Butt & Brisket foiling @ Comps ? Help

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Posted by Dragline on March 24, 2011 at 19:31:35:

First I want to say that if this question/post is shigging than please disregard I don't want to offend. I know that everyone uses different methods at comps when it comes to the four catagories, when it comes to foiling Butts & Briskets I need to figure out at what approx temp does each get foiled and are they than placed back into the cooker for a certain length of time till they reach another internal temp and what are the target temps for each when foiled and placed back in the cooker, or are they cooked to their respective target temps then foiled and placed in a quality cooler for holding till turn in and if so how long can each be held in the cooler,then do they continue to cook or just kinda marinate, how does this effect the bark. What I am trying to achieve is leaving my BGE at home and just using my 2 BWS's, I have never competed and have been practicing the time line for a comp but am not used to foiling and holding the food in a cooler till turn in and would like to have an idea as to a starting point so I can practice accordling and make adjustments which i'm sure are to come. Thanks for the help and once again my intent is strictly honest, a newbie trying to figure it all out.

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