Good morning, good people
I'm looking for any suggestions to keep the backside of my baby backs from drying out. Seems like an easy fix, right? The problem is I'm using the pit barrel and can't keep lifting the lid,doing so initially causes heat loss and then heat spikes from the flush of O2. Spritzing is an option but I don't think it'll have much effect unless I do it every 15 mins or so but then run into the issue of lifting the lid and so on.I thought about maybe putting a piece of butcher's paper on the backside after a couple hours of cooking just to keep it from drying out and turning tough. The meat on the front and between the bones is outstanding but if participating in a local competition, the dry, papery backside will cost me. I'm not referring to the silver skin on the backside, I remove that but after cooking for few hours, there seems to be a really thin, papery skin. Thanks, for the help.
RW
I'm looking for any suggestions to keep the backside of my baby backs from drying out. Seems like an easy fix, right? The problem is I'm using the pit barrel and can't keep lifting the lid,doing so initially causes heat loss and then heat spikes from the flush of O2. Spritzing is an option but I don't think it'll have much effect unless I do it every 15 mins or so but then run into the issue of lifting the lid and so on.I thought about maybe putting a piece of butcher's paper on the backside after a couple hours of cooking just to keep it from drying out and turning tough. The meat on the front and between the bones is outstanding but if participating in a local competition, the dry, papery backside will cost me. I'm not referring to the silver skin on the backside, I remove that but after cooking for few hours, there seems to be a really thin, papery skin. Thanks, for the help.
RW