Dallas Dan
is one Smokin' Farker
maybe Papa's BBQ.
Papa's BBQ? The one here in Dallas sucks. They should stick with Mexican food and their over priced steak & lobsters.
maybe Papa's BBQ.
Papa's BBQ? The one here in Dallas sucks. They should stick with Mexican food and their over priced steak & lobsters.
Funky or not, I still love reading your posts and watching your videos.
I think maybe foiling helps the most when you are only doing one brisket. My guess is that it sort of simulates the steamy environment you get in a large pit loaded up with briskets or ribs or whatever.
What's up with BBQ in Dallas? You'd think Dallas would have some great BBQ - at least I thought... WTF? I ate at Bakers Ribs the last trip and Sonny's the trip before. Both were ok but not anything special. I was expecting more. :tsk:
If you have a recommendation, let me know. I'll be out there again next month and would really like to eat some good que.
That's one reason why the 18.5" wsm is the backyard bbq-er's best friend! :thumb:
Low and Slow temps 225-250 no foil needed, High Heat cook temps 250-350 foil needed to get to tender with out burning the outside.
Low and Slow temps 225-250 no foil needed, High Heat cook temps 250-350 foil needed to get to tender with out burning the outside.
To some Foiling=steaming.
LOL and as I have said - foiling is the same as simmering because yes your eat simmers in there. But alas... didn't the FUNK cover the taboo of simmering????? I think it was there that the MYTH that simmering was at least more "traditional" than we give it credit for and when you say something like "one thing bbq ain't is simmering (or boiling) one has to pause... and think about our fore-fathers - not Mike Mills or Billy Bones Wall but guys like Walter Jetton that predate "packers." Of course the sandiego never said this so he and I are cool. Its the rest of you artseholes I worry about. :becky:
For more on this go here -
http://www.bbq-brethren.com/forum/showthread.php?t=75441&highlight=tabbo+of+simmering
However it is the OFFICIAL position that not foiling is just my preference and also I am an expert at it... and have taught it can be done with great results... but a guy once said in here.. BBQ is the end result.