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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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Unread 08-15-2013, 09:15 AM   #1
rookiedad
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Default panning vs. foiling for competitions?

for those who have done both, is there a significant time difference until reaching doneness if time and temperature at foiling are relatively the same? also is there a difference bark retention or loss or any difference to flavor? i have been unhappy with foiling lately and am thinking of panning with a foil cover. thanks.
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Unread 08-15-2013, 09:49 AM   #2
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i'm not a foil guy, the bark get's mushy. If you run your cooker around 250 a pan will do you well, and you shouldn't have to foil it. keeps the cooker a lot cleaner too
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Unread 08-15-2013, 09:55 AM   #3
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Quote:
Originally Posted by rookiedad View Post
for those who have done both, is there a significant time difference until reaching doneness if time and temperature at foiling are relatively the same? also is there a difference bark retention or loss or any difference to flavor? i have been unhappy with foiling lately and am thinking of panning with a foil cover. thanks.
Whats the difference between foiling and putting it in an aluminum pan and covering it with foil? It doesn't seem like there is a whole lot of difference between the two.
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Unread 08-15-2013, 09:59 AM   #4
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Time and bark not a difference. Some say foil concentrates flavors of additives better, completely surrounding the meat. For ribs I agree with them.
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Unread 08-15-2013, 01:12 PM   #5
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When I pan my brisket bark side up, it still gets soft but with proper handling I can keep it intact and then re set it on the cooker before slicing.

When I foil I end up losing a good bit of it from the foil contacting the bark.
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Unread 08-15-2013, 01:36 PM   #6
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I cook in pans on both pork and brisket. I haven't notice any difference on the pork but I have noticed a difference on the brisket. If I foil over a pan, I get a hard bark, sometimes it's too tough like a thin layer of beef jerky. If I take it out of the pan and then foil it, the bark is much better. I don't know why, maybe it's the air gap on the pan/foil.
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