monty3777
is Blowin Smoke!
- Joined
- Jul 13, 2008
- Location
- Happytow...
As things get cold here in Iowa I have started thinking about how to keep up the practice cooks. I am cooking a brisket today and will be foiling the brisket shortly. Then I got to thinking - why not finish in a roaster once the meat is foiled?
Clearly this isn't like a comp - but I thinking the finished product should be close. I mean, if the meat is already being protected from the smoke will it make a big difference in flavors if I use a different heat source?
The point is for me to work on flavor profiles. I realize that this method doesn't help with some of the other issues that are important to a comp cook.
What do you all think? Is this a mistake? Will the final product be different if I put the wrapped meat into a roaster?
Clearly this isn't like a comp - but I thinking the finished product should be close. I mean, if the meat is already being protected from the smoke will it make a big difference in flavors if I use a different heat source?
The point is for me to work on flavor profiles. I realize that this method doesn't help with some of the other issues that are important to a comp cook.
What do you all think? Is this a mistake? Will the final product be different if I put the wrapped meat into a roaster?