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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 03-29-2010, 06:34 PM   #1
woodfolks
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Default use of foil

Can anyone let me know about the rules regarding
the use of Aluminum Foil in comp.

Is it OK to smoke open for 3 hours, Then wrap in foil with liquid
added in side the smoker, mabey finish back on with no foil at the end

Im looking for the rules on this for
Ribs, Briket, pork Butt

I have been told that It is OK for comp.
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Unread 03-29-2010, 06:40 PM   #2
woodfolks
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I know it getts used a lot to let the meat rest
But im talking durring cooking
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Unread 03-29-2010, 06:40 PM   #3
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It is fine to use in a comp; it's simply a tool!
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Unread 03-29-2010, 06:58 PM   #4
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Quote:
Originally Posted by woodfolks View Post
I know it getts used a lot to let the meat rest
But im talking durring cooking
Feel free, just make sure it doesn't make it into your turn-in box. Last comp I judged someone got DQ'ed because they left some in their box. DOH!
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Unread 03-29-2010, 07:18 PM   #5
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Quote:
Originally Posted by woodfolks View Post
Can anyone let me know about the rules regarding
the use of Aluminum Foil in comp.

Is it OK to smoke open for 3 hours, Then wrap in foil with liquid
added in side the smoker, mabey finish back on with no foil at the end

Im looking for the rules on this for
Ribs, Briket, pork Butt

I have been told that It is OK for comp.
There is a link to the 2010 KCBS rules here.

If you aren't cooking in KCBS competitions then check with the sanctioning body for their rules.
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Unread 03-29-2010, 08:26 PM   #6
Smoke'n Ice
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The only rule in KCBS is it can not end up in the box.

The only rule in IBCA is use the foil supplied by the head judge in the box.

Any other use of foil is up to the individual cook and is only a tool. There are no rules on how to use, when to use, where to use it, or why you use it. To the best of my knowledge, no sanctioning body has any rules on the use of foil by cooks prior to turn-in.
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Unread 03-30-2010, 08:02 PM   #7
Bigmista
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Use it. Don't serve it.
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Unread 03-30-2010, 08:23 PM   #8
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Texas crutch I use foil when the meat reaches the proper temp. Some add liquid at 160 or so some add when it's done. Practice makes better there is no perfect.
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Unread 03-31-2010, 12:04 PM   #9
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It's fine to cook with just not in the box for KCBS. In Texas foil is Texas lettuce and can be in the box (check current rules.) The reason it's the Texas crutch is Kansas City smack talk. Texans use it because if you run straight Mesquite and no charcoal by the time an unfoiled brisket is done it can be over smoked and bitter.
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Unread 03-31-2010, 12:31 PM   #10
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What would you use foil for? I nver used the stuff;)!
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