Banner advertisements by

Re: Butt & Brisket foiling @ Comps ? Help

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Darcy on March 25, 2011 at 09:59:49:

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.

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 5.1; Trident/4.0; GTB6.6; MS Internet Explorer; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; MSN OptimizedIE8;ENUS)

[ BBQ Search ]