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Old 02-16-2013, 04:37 PM   #5
Freddy j
is one Smokin' Farker

Join Date: 11-22-12
Location: Boston

Originally Posted by BobM View Post
I foil when my meat gets the color I am looking for.
And exactly what color is THAT Bob?

Originally Posted by BobM View Post
I've become a big fan of poking and sticking meat to determine if it's done
Couldn't have said this better myself

Originally Posted by BobM View Post
I rest my meat when it's done.
Me too, the older I get or if I have a couple drinks, the testing period becomes a bit longer, lol.

Originally Posted by bigbeef24 View Post
Any advantages or disadvantages to foiling when meat hits certain temp? If advantage at what temp to foil? Or do you foil after meat hits internal temp, wrap in towels and place in cooler?


Big Pappa UDS
I don't foil ribs or chicken

I foil butts cover in towels and put in the cooler of they're finished cooking a while before in ready to serve.
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