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mobow
12-30-2010, 08:06 AM
I am practicing different cooking methods for my first comps this coming year. When you cook comps do you foil during the cooking process or not? Not including foiling when done and put into a cambro or cooler. keith

Fatback Joe
12-30-2010, 08:21 AM
I do.

What I have seen is that most do, but it is all about getting the best result you can get.

daedalus
12-30-2010, 08:34 AM
I foil Brisket and Ribs, but I don't foil Pork. I like the crusty bark on my pork

Bourbon Barrel BBQ
12-30-2010, 09:04 AM
I foil everything but chicken.

Smokin' Gnome BBQ
12-30-2010, 09:09 AM
I foil everything but chicken.

ditto...

WhiskeyBentBBQ
12-30-2010, 09:16 AM
We foil everything but chicken also. Usually cook until the color is right and the bark is set and then foil it to finish.

JD McGee
12-30-2010, 10:10 AM
Butts and Brisket only here...:cool:

Jeff Hughes
12-30-2010, 10:18 AM
I am practicing different cooking methods for my first comps this coming year. When you cook comps do you foil during the cooking process or not? Not including foiling when done and put into a cambro or cooler. keith

Most comp cooks foil at least some of their meats during the cooking process...

You have plenty of time to research and experiment over the winter...

bigabyte
12-30-2010, 10:26 AM
Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.

Southern Home Boy
12-30-2010, 10:44 AM
Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.
^^^ What he said ^^^

Lake Dogs
12-30-2010, 10:55 AM
Foil everything except bird for the reasons above, plus we're able to keep the crust more
towards the reddish/browner side (makes better presentation, IMHO) than blacker of
a 10 hour cook on smoke.

tmcmaster
12-30-2010, 12:02 PM
ditto...
Me 3.

tmcmaster
12-30-2010, 12:05 PM
Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.

^^^^

Darn good explaination.

Dale P
12-30-2010, 01:18 PM
It is not traditional to use foil so we only use foil for ribs, butt, and briskets.

Stoke&Smoke
12-30-2010, 01:41 PM
We foil ribs sometimes, butts, only when done and heading for the Carlysle, Briskets for the second half of the cook, and chicken - never

sitnfat
12-30-2010, 06:11 PM
Foil on it all.

Ford
12-30-2010, 08:55 PM
I use foil or foil pans for all 4 meats.

BUT most important is for you to work out a process that works for you and practice it and then stick with it for a year. See how you do, talk to other cooks during the night and get advice.

HarleyEarl
12-30-2010, 11:12 PM
I also use foil or foil pans for all 4 meats.

Hub
12-31-2010, 05:48 AM
I'm with Bourbon Barrel -- I use a lot of foil (double wrap) at critical points for butts, brisket and ribs. My contest recipes are rather complex and critically timed as to foiling and other treatments and I still make (minor) modifications now and then to get improvements.

When I'm cooking for friends and family I don't foil as much because the end result isn't so critical -- gives me more time to socialize, too :blabla:

luckyduk
01-01-2011, 11:01 AM
I used to foil everything but ribs, but now I even foil those.
Like said above foiling allows for more predictable cook times.
Also my biggest reason for foiling butts/brisket when I used to cook on my UDS is that I didn't like the color of the bark.

mobow
01-01-2011, 11:17 AM
Thanx everyone for your replies. Looks like I will be using some foil to at least come to a understanding of its ability to add consistency to cooking times. I have used foil on ribs and some covered foil pans for chicken. Have not used foil on brisket or butts. I find the dark bark pleasing. I have not been pressed for time so the stall has not been a issue for me as I've had no deadline. Will definelty look at this as I continue to practice this winter. Have not decided what comp will be my first but am leaning towards on in May sometime and then cook several more before the American Royal. Will also continue to judge as many contest as I can in between. Need five more for my master certification. thanx again. keith
ps. my team name is "In the key of Que" watch for my banner and stop and say hi.

Jacked UP BBQ
01-01-2011, 05:26 PM
We use foil on everything, it helps get away from the bark myths of the crunch. It works for us so we do it.

SloppyQ
01-01-2011, 09:49 PM
If you do use foil during the cooking process remember to open and let the cook stop before putting in a cambro or cooler, if you don't you could end up with overcooked and mushy meat.

luckyduk
01-01-2011, 10:11 PM
If you do use foil during the cooking process remember to open and let the cook stop before putting in a cambro or cooler, if you don't you could end up with overcooked and mushy meat.

That is a really good piece of info right there!!!!

Rookie'48
01-01-2011, 10:12 PM
What Lee ^^^^^ said.

Dr_KY
01-11-2011, 06:55 PM
So no foil in the Cambro?

BTW do any of you have lids for your Cambro sized pans and do you use them instead of foil?

Contracted Cookers
01-11-2011, 08:14 PM
If you do use foil during the cooking process remember to open and let the cook stop before putting in a cambro or cooler, if you don't you could end up with overcooked and mushy meat.
yep practice x12