What's Cooking?

[Deadstream]

I love burnt ends!    Where do the great ones come from?    Thanks for the cut away!

[ness]

Burnt ends traditionally come from the point which is fattier than the flat. 

[MOPanfisher]

I have never lived in Texas in my life, but I will almost always use foil for a very simply reason, it works. I

[ness]

Go to a BBQ contest and you'll see foil. I use it because I think it helps contain fat and juices during a really long cook. 

Gavin's right--brisket isn't that easy to get just right. 

[snagged in outlet 3]

I don't use foil until the meat is done.  For instance 203 for a pork butt then wrap in foil, beach towel and put it in a cooler for at least an hour if not 2 -3 hours.

I've had them in the cooler for 4 hours and they were still in the 180 degree range.

 If you use it to get the meat up to temp I feel that it holds in too much moisture and causes the meat to get that boiled meat taste. 

[snagged in outlet 3]

All this being said this is the exact reason BBQ is such a great way to prepare food because everyone does it a little different.

[Chief Grey Bear]

There is no shame in using foil. 

It is the crock pot of the barbecue world.

 

[Flysmallie]

4 hours ago, Chief Grey Bear said:

Time for you to step up your game.

Yes Snowflake. 

[Flysmallie]

26 minutes ago, snagged in outlet 3 said:

I don't use foil until the meat is done.  For instance 203 for a pork butt then wrap in foil, beach towel and put it in a cooler for at least an hour if not 2 -3 hours.

I've had them in the cooler for 4 hours and they were still in the 180 degree range.

 If you use to get the meat up to temp I feel that it holds in too much moisture and causes the meat to get that boiled meat taste. 

This 100%. I'm not placing in foil and putting back on the fire. 

[Chief Grey Bear]

5 minutes ago, Flysmallie said:

Yes Snowflake. 

You promised you wouldn't tell