Skip to main content

Reply to "Wild Willy's Wonderful Rub"

Saying "I'm a proponent of foil and broth" is like saying "I like women and giraffes, and ice hockey.".

Yes,but at a lot of different times and situations. Big Grin

I probably have at least 1,000 threads on here,so that also depends.

Yes,I like to hold butts and briskets in foil,in a hot box,after cooking.

Sometimes a spritz of liquid,although it will alter/soften the bark.

Foil can be used in cooking to speed up,or to layer flavors.

If cooking poor quality flats,or even packers,if drying is a problem,I may foil-once the bark and color suit me.

I may paint,or add a small amount of liquid to the foil if I can't solve the problem other wise and accept the change in taste/texture.

Experience[and failures] help the decision.

Aside from Smokin's tutorials,here is one I like to share,when discussing problems and the possibility of foiling.

Stick with the max temps of your smokette.

Darcy's Indirect cooked brisket.
×
×
×
×