backyardchef
Babbling Farker
- Joined
- Nov 5, 2004
- Location
- New York City
Maybe this has been talked to death, but I'm new here, so I apologize in advance, but here's a four letter word-- foil. Who uses it and who doesn't? I tried it for the first time this past weekend because my wife (who promised to hang out and cook with me after I watched a girlie-flick with her), didn't like the rain, apparently. She said something like, "hey, this isn't the Royal, ok?"
So, I wrapped a few flats and a few racks of spares, and waited about an hour and took them off. The spares were close to done before foil, but were way done when I took them off-- bones sticking far out, and real tender. I picked one up by the end of the bone and at least the bone didn't just fall out (sometimes the bone can fall out when I'm cooking...). The briskets were at 205 and I let them rest and cool. I might experiment some more, just curious if there's any other thoughts out there. Thanks!
So, I wrapped a few flats and a few racks of spares, and waited about an hour and took them off. The spares were close to done before foil, but were way done when I took them off-- bones sticking far out, and real tender. I picked one up by the end of the bone and at least the bone didn't just fall out (sometimes the bone can fall out when I'm cooking...). The briskets were at 205 and I let them rest and cool. I might experiment some more, just curious if there's any other thoughts out there. Thanks!