Yeah, I started using it some months back after a tip I got from a guy I met. The paper is just porous enough to hold in some steam but not all of it like foil will. So you can wrap it pretty tight and the it allows some moisture to escape and keeps that crusty bark we all love so much.
Session dataIf you get them to between 187-190 you can double wrap them and let the carryover take them to 195. Put them in a cooler and they should be good to go until you are ready to eat. They should still be a little warm as well. A little reheating @ the most will be all that's needed. ...
Congrats on the finish Debi and Shelly. I too am glad that you beat that idiot next to ya.
I agree that next time you should do things your way. As the saying goes "You'll like it cause I like it."
Here's to kickin more than rich spoiled butt next time.
The word is that this competition is one of the bigger ones in the state. I plan on attending to see what it's like.
If anyone is interested here's a link w/ more info.
Peace my brothers and sisters.
Well after years of cooking for family, friends and coworkers, I've finally decided to throw my hat into the competition ring. I plan on entering the 4th Annual Pit Rassler BBQ Competition in Naples, TX.
Since this is my first competition, I was wondering if anyone had any tips for a newbie...