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I think I am done with foiling my pork butts. So sick of the mush.
After 4 hours, I put mine in an aluminum pan, with a wire cooking rack in the bottom of it. Learned that at Myron's cooking school. It still gives you the moist heat, without all the mush. Put foil over the pan to seal it good. I have no problem producing a nice bark.- fullmetalpork
- Post #52
- Forum: Pork
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My First Brisket
If you'll take a hint from an old jarhead.... Next time, wrap it after 4-5 hours. By that time, it's probably taken all the smoke it's going to, and you'll have a nice 1/2" smoke ring. Wrapping it in foil will help keep it from drying out. It also helps you out if you run into temp problems...- fullmetalpork
- Post #25
- Forum: Beef
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1st time trailer RF build-150 gallon tank
Great build Dawg! Can't wait to get some graduation party BBQ.- fullmetalpork
- Post #40
- Forum: Reverse Flow
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Memphis In May 2013
Stop by R-109 and visit Full Metal Pork! Todd- fullmetalpork
- Post #21
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
