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Unread 04-26-2007, 12:27 PM   #10
backyardchef
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Quote:
Originally Posted by BadBoysBBQ View Post
Exactly what KickAss said. IMO to really get tender competition meat you have to foil, this is really what helps break down connective tissue and collagen. When your meat gets to a certain temp, usually within 10-15 degrees of it being fully cooked just take it out of the foil and let the heat dry out the outside again. Your bark will be back!
Excellent post, Jordan.
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