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In Reply to: Butt & Brisket foiling @ Comps ? Help posted by Dragline on March 24, 2011 at 19:31:35:
You have received some good advise here and that is what this forum is known for. Just my personal spin, both briskets and butts are foiled at app.165, then back on the cooker to 195 to 205 (I go by feel). then off the cooker and open the foil and let cool for a bit. this will slow the cooking and help the bark and color.In the cooler till turn in, it will stay hot. now your cookers are free to do ribs and chicken.
Hope you have fun at your first contest. Which one are you going to?
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