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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2011, 12:46 PM | #1 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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using foil w/ butts & briskets
When smoking some butts & briskets low and slow (225-250) overnight: at what time should I wrap the meat in foil?
AND... when smoking butts and briskets in the same pit, what wood would you recomend? Thanks in advance! |
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05-09-2011, 12:59 PM | #2 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Well IMHO you dont have to foil at all. For me the 2 main reasons to foil are 1) to get a desired color on the bark (foil stops the bark from getting too dark) and 2) to help to get meat through the "stall" if it's giving trouble. Generally I dont foil. And there are downsides to it as well. You lose some of those signature bark characteristics that you get when you dont foil as well as if you foil for too long the meat can run the risk of being too mushy.
However to answer your questions, I generally foil butts at 160 and brisket about the same. As far as wood flavor, beef can take a stonger flavor smoke than pork generally but you dont want to overpower the pork, so a medium bodied smoke like oak or pecan will work great for you. Again it all depends on your tastes and what you like. Experiment my friend, have fun with it. Cheers
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05-09-2011, 01:11 PM | #3 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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Great info!
I greatly appreciate it! |
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05-09-2011, 11:59 PM | #4 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Don't do much pork, but for brisket, I generally foil at about 180. I find that at 180 I've got a pretty good bark and foiling helps it finishe quicker and adds to the tenderness. But that's just me, others do it completely different with great results.
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Horizon 24" X 48" Marshal RD Special Offset |
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05-10-2011, 01:01 AM | #5 | |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Quote:
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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