I have done it both foiled and not foiled. If you do not foil, the stall will last a bit longer and I have found that it is normally about 195ish when the meat gets done. When foiling it normally takes me past 200ish before the meat gets done.
However the meat is done when it is done. If you probe the meat and it slides in like it slid into a stick of warm butter, with little to no resistance that means it is done.
Temperatures for doneness in BBQ are nothing more than guidelines because each piece of meat is different. Hone your touch to know when the meat is done.
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