Recent content by chipster

As to foiling, I've never done the Texas Crutch. However, when it's done, I do wrap it in foil and stick it in a cooler for about 30-45 mins to let the juices recover. Does a great job of keeping it tender, but I do wonder if that affects the bark that did form. But being as I've had issues even...

I usually trim most of it. I always thought it blocked the rub and smoke from flavoring the meat. But I have also read that it's good to leave it on but to always put the meat on fat side down. Supposed to protect it from heat spikes. But I haven't read a lot about that.

Hi All. Going to do a 10 lb. Shoulder Butt Saturday. I've been doing these for 15 years (yeah, I do want to upgrade to a better unit eventually :)) but it's what I have. Anyway, my shoulders always come out pretty decent. However, they're not exactly what I'm shooting for. I've been doing a lot...