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In Reply to: Butt & Brisket foiling @ Comps ? Help posted by Dragline on March 24, 2011 at 19:31:35:
Pork foiled on a BWS works out great. Cook the butt to 160, or when you have the color you want. Wrap and return to the cooker.
Brisket wrapped in foil on a BWS does not fare as well ( IMHO ) as it does on other cookers. I like to cook my brislets to the desired temperature, remove from the cooker, foil and forget abgout it until about 45 minutes before turnin. Then I will cut off the portion I will be using, return it to the cooker and apply my sauce or whatever to finish it.
If you wrap a brisket and return it to the cooker, the brisket stands a good chance of becoming pot roast.
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