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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 03-26-2013, 11:34 PM   #1
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
Default Foil your butt?

I was listening to a couple pros debate whether or not to foil pork at a competition. This may be an age old debate among brethern, but I'd like to get some thoughts none the less.
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Old 03-27-2013, 08:15 AM   #2
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Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)

I foil.
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Old 03-27-2013, 08:37 AM   #3
BBQ Church
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Join Date: 07-17-12
Location: Milwaukee WI

I foil after a prescribed amount of time in the smoke
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Old 03-27-2013, 09:54 AM   #4
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Join Date: 05-24-10
Location: Kearney, NE

I've foiled @ ~160F internal and I've gone the whole cook w/o foiling. I just go the whole cook w/o foiling any more. But, I always double foil before wrapping in a towel & holding in the cooler. YMMV... Cheers!!!
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Old 03-27-2013, 10:22 AM   #5
Kave Dweller
Full Fledged Farker
Join Date: 06-12-12
Location: Hampshire, IL
Default Foil your butt?

I foil when the color gets to what I want. I use one cooker for butts and ribs, no other way to keep them from getting too dark. Usually between 150-160 meat temp. Helps avoid stalls too.
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Old 03-27-2013, 10:35 AM   #6
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

I foil, like others said; for color. I only have 1 large smoker, so it's used and we time carefully when we're foiling.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 03-27-2013, 10:42 AM   #7
somebody shut me the fark up.

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Join Date: 04-21-10
Location: Biloxi, MS

i never foil butts.
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Old 03-27-2013, 11:01 AM   #8
Swamp Donkeyz BBQ
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Join Date: 07-25-12
Location: Huntsville, Tx

+1 on when the color is right.
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Old 03-27-2013, 11:03 AM   #9
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

Foil c/o color - it is around 165 or so.
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Old 03-27-2013, 11:10 AM   #10
Got Wood.
Join Date: 03-05-09
Location: Dodgeville, WI

I foil for the last couple of hours of cooking.
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Old 03-27-2013, 11:20 AM   #11
Jacked UP BBQ
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Join Date: 06-09-08
Location: Forker River, NJ

I foil when I get out of bed, so the bark does not get hard, color to me use to mean a lot. Now it means nothing. I have won with black bark and a what I thought was the perfect color. So I only foil to save the bark I add flavors to the foil, but the meat is already sealed up and so the flavor in the foil is pointless at this point. More of a mental thing for me./
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Old 03-27-2013, 11:36 AM   #12
is one Smokin' Farker

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Join Date: 03-19-13
Location: Suwanee, GA

We foil for color because we have 1 large smoker and everything goes on it. You have no way to prevent too dark of a color when you have so many items on there needing smoke, while others do not.
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Old 03-27-2013, 11:39 AM   #13
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

We cook at a higher temp so we foil once the color is right and to speed up the cook a bit. Sleep it GOOD.
Big JT's Smokin' BBQ Competition Team

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Old 03-27-2013, 11:39 AM   #14
is one Smokin' Farker

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Join Date: 01-10-09
Location: Ohio

Yes and No. Do one with and one without.
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Old 03-27-2013, 11:49 AM   #15
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Join Date: 03-06-10
Location: kentucky

I foil
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