Originally Posted by mikeTRON
and what everyone else recommended.
Also are you complaining about not getting bark AND using foil? Those two don't go together so well IMO
. So try kicking the temps up in the drum and avoiding the foil. I have only smoked about 20 briskets in the drum now and I had to use foil one time (had a catering gig and they were taking tOOOOOOO long to get done!) and the bark wasn't very good at all compared to my normal anti-foil method
I only foil them for the same reason as you. Just to git 'er done.. But when I have pulled them to foil they were never what I expected. I hear all the comments about "bark is overrated", and "taste over looks", but I want it all. I can say that cooking hotter gave me what I was looking for. I was actually out running errands and thought for sure I had a couple hours to go. I called the wife to check the temp and she said the meat probe on the ET732 read 190°. So I rushed home, foiled and coolered. I am about to pull it out of the cooler to slice her up. No one is here yet so I should be able to get a picture.
I used my last stockpiled bag of KBB today for this one and will go back to RO Lump now.. Pics to follow!