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In Reply to: Butt & Brisket foiling @ Comps ? Help posted by Dragline on March 24, 2011 at 19:31:35:
I foil when they reach 175* and the pull them off at 190* to 195* on my FEC 100s that takes about 9 to 10 hrs at 225 for briskets ( i try to cook 12 to 15 lbs briskets points cut off for burnt ends) and on pork it takes 8 to 9 hrs to reach the 175 mark. when i foil briskets i make sure the fat side is down so i dont lose much color on my flat good luck to you hope this helps.when i was in kansas city i heard one time there are cooks that foil and win and then there are the cokks that dont foil and dont win much so i have always foiled but thats just me.
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