I havent peaked yet. Is it best to foil by using a roasting pan then putting foil over the top or should i wrap it completely in foil?
edit: at what temp should i wrap? |
I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
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Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat.
Chunked and cooling http://i166.photobucket.com/albums/u...pse1241043.jpg |
im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.
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I would say you are running short on time, wrap and go. aAdd a little baste and get it going.
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I'm really interested to see how things go both fronts. Need to go check looks like my temp fell back to 310 |
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Well, I am plum wore out, time for a brisket sandwich, some dill pickles and a beer :becky:
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