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Unread 10-12-2012, 07:26 PM   #64
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Join Date: 07-02-07
Location: Richmond, VA
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I never used foil and I looked down my nose at the little people who did. I pitied their misguided misuse of foil.... Then I slept late one day and didn't get my butt and ribs on until 2PM.... If we were going to eat that night, I had to do something!

Having read that meat stops taking on smoke at about 165*, I figured that the smoker is just a clumsy oven after that point. I sucked in my pride and foiled my butt and my ribs.... Considered leaving them on the smoker.... and took them inside to the kitchen oven and cooked them the rest of the way at 300 in foil! :disgust: But, brothers, though I sinned on that day, my Q was ready on time and my bark came back after an extra 20 minutes in the oven out of the foil. I sinned and it was good.

I promised myself to keep it a secret...and I have to this day. I even built a privacy fence to hide my shame every time I cook after sleeping in...which I do a lot now.

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
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