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Old 05-12-2006, 08:20 AM   #11
On the road to being a farker
jsmoker's Avatar
Join Date: 04-18-05
Location: Lenexa, KS

Always foil my butts once temps hit 165. Not adding any smoke past that point anyway and it always produces a more tender product. Plus, you can save the dripping from the foil for a killer sauce.

And I don't typically have a problem with the bark even when foiling. If it does soften up too much, I just do what FatDaddy and Hoo have suggested and pop it in the chamber unfoiled for 30-45 minutes to firm back up.

Brinkmann ECB
Weber Silver
Weber Lil Smokie kettle
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