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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 12-30-2010, 08:06 AM   #1
mobow
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Default foil or no foil?

I am practicing different cooking methods for my first comps this coming year. When you cook comps do you foil during the cooking process or not? Not including foiling when done and put into a cambro or cooler. keith
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Unread 12-30-2010, 08:21 AM   #2
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I do.

What I have seen is that most do, but it is all about getting the best result you can get.
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Unread 12-30-2010, 08:34 AM   #3
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I foil Brisket and Ribs, but I don't foil Pork. I like the crusty bark on my pork
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Unread 12-30-2010, 09:04 AM   #4
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I foil everything but chicken.
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Unread 12-30-2010, 09:09 AM   #5
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
I foil everything but chicken.
ditto...
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Unread 12-30-2010, 09:16 AM   #6
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We foil everything but chicken also. Usually cook until the color is right and the bark is set and then foil it to finish.
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Unread 12-30-2010, 10:10 AM   #7
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Butts and Brisket only here...
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Unread 12-30-2010, 10:18 AM   #8
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Quote:
Originally Posted by mobow View Post
I am practicing different cooking methods for my first comps this coming year. When you cook comps do you foil during the cooking process or not? Not including foiling when done and put into a cambro or cooler. keith
Most comp cooks foil at least some of their meats during the cooking process...

You have plenty of time to research and experiment over the winter...
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Unread 12-30-2010, 10:26 AM   #9
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Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.
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Unread 12-30-2010, 10:44 AM   #10
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Quote:
Originally Posted by bigabyte View Post
Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.
^^^ What he said ^^^
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Unread 12-30-2010, 10:55 AM   #11
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Foil everything except bird for the reasons above, plus we're able to keep the crust more
towards the reddish/browner side (makes better presentation, IMHO) than blacker of
a 10 hour cook on smoke.
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Unread 12-30-2010, 12:02 PM   #12
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
ditto...
Me 3.
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Unread 12-30-2010, 12:05 PM   #13
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Quote:
Originally Posted by bigabyte View Post
Foiling is really common, and quite handy for competition cooking. The reason is because the foiling speeds up the stall, helping to get the meat through the stall in a much more timely manner than without foil. By shrinking this window, you get a lower variance of time it takes to finish, making your cook times a little more predictable than without the foil.
^^^^

Darn good explaination.
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Unread 12-30-2010, 01:18 PM   #14
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It is not traditional to use foil so we only use foil for ribs, butt, and briskets.
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Unread 12-30-2010, 01:41 PM   #15
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We foil ribs sometimes, butts, only when done and heading for the Carlysle, Briskets for the second half of the cook, and chicken - never
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