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Old 10-29-2010, 04:33 PM   #10
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by Divemaster View Post
I've had my Lang for well over 3 years now and have never really had a problem with dry food... This goes for when I'm doing comps with just a couple of briskets and butts to a 100 pound hog...

BTW, no, I don't inject....
Originally Posted by Smokin Turkey View Post
It all started when my first 2 butts I did I noticed they were considerably dryer than my butts I was used to getting off my kettle. I was spritzing with apple and injected them but they were too dry for me. Do you foil? I've never foiled a butt. I may try it after cooking with Chris at Smoketoberfest. (hope that wasn't a trade secret Chris) It yielded nice results although he has a vertical water pan reverse flow.
At home, once the butts are done, I do foil and I also add about 1/2 to 1 cup of apple juice before I put them in my Cambros.

Originally Posted by BBQ PD View Post
I just started foiling my butts at comps, and I saw an immediate improvement. We went from the middle of the pack to 1st place, then a 2nd place at the next comp.
I only foil during the cook at comps...
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
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Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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