foil

I've been using the 2-2-1 method for the past year and simply love the way the ribs come out (see pics). I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods. I want to run this by the group and get your thoughts. Dry rub and smoke for...

Hey brethern! I was watching some YouTube videos on some of the big time Pitmasters down in Texas. I noticed that they had the edge portions of some of the brisket covered in foil, with the rest of the brisket still unwrapped. I figured this was done in order to keep some of the edge briskets...

So the title sorta speaks for itself. We did a side by side comparison of 2 prime grade briskets from Costco. Wrapped one in foil and one in butcher paper and then compared the difference.*225 the entire time on the pellet grill. This was one of the funnest cooks I've filmed at my house...

Alight guys, I need your input. Often when I slice my brisket my bark is mushy, I could almost wipe it off with a towel kind of mushy. Thinking it could be a few different issues: 1. Using too much rub? 2. Stop using meat glue? I use mustard, but maybe I should stop. 3. Stop foiling? I use...

Howdy ya'all. Just had a friend gift Me 2 buffalo briskets and 2 roasts. Having never smoked buffalo before, wondering if you all have any tips on the cooking of these? My beef briskets are always a hit and come out tender and delicious if I do say so Myself, but, with the buffalo being such a...

I just took a pork butt off the smoker (WSM) which I had wrapped at 165F when it had nice color and bark. I put a marinade at the bottom of the foil (not on top of the meat) and put the wrapped butt back on the smoker which was staying between 135-150 degrees internally. When I took the butt...

OK so I'm not trying to start this argument with everyone but iv read alot of foil vs no foil side by side comparisons. Everyone says foiling makes for more tender ribs BUT foil does make the ribs cook faster so why when doing the side by side test does everyone pull both slabs at the same time...

I'm in the middle of an all day cook and have 2 flat cut briskies on along w/ some other stuff. I have a WSM and have never foiled my briskies before and they always turn out super super tender and moist. I've read many places though, including this forum, that foiling is essential during the...

At what temperature do you foil a brisket at 160 or 170? Also what do you add to the brisket when foiling?

I tried this before in another thread but it was hijacked and morphed into something it was never meant to be. So, here goes another try. So, you want to learn to cook good BBQ? Here are my tips for doing so. This is not an exhaustive study. I'm sure that there are other methods just as good...

I have seen a few threads that mention the use of butcher paper in lieu of foil for wrapping and holding brisket. Funk has suggested it in several threads. I have read about the Central Texas brisket meccas using butcher paper this way. I think this deserves a thread all by itself. Does...