I don't inject or foil - But I do believe fat cap down. I get my temp right, leave it alone for the first 4-6 hours (depnding on temp). Then I start checking at about an hour apart once it hits around 180.
As everyone will tell you, when the proble slides in, it's done. I use the blunt end of a bamboo skewer.
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!