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I have to admit that I cook everything in foil pans...however, I cover the pans with foil when the temp reaches 160-165 Deg. F or when the color looks a pleasant deep brown...but, when I pull the meat to rest and serve it, it still has turned very black even though it was covered, no more wood chunks were added for smokiness. I'm sure it is the rub burning...is there too much sugar in the rub maybe or is this normal for BBQ?
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