Would this idea work

Just because the smoke stops penetrating, it will also continue to adhere to the outside.

If you foil, you'll end up braising it and it will potentially have a different texture.

If you foil to early, a lot of the fat won't have rendered and when you wrap it, you'll end up braising it in it's own fat.

Some (although I don't like it, nor recommend it) like to take it to 165 to 175 then they finish in the oven. WHY? I don't know, but they do.

When I was burning sticks I would foil the brisket after 6 hours than stick it in the oven until it was done. Once it went in the oven I could get some sleep. With the CS I dont see any reason to do either. They come out nice and juicy if you take them out around 185 to 190.

KInda strikes me that with a Cookshack you are just moving from one oven to the other...There are alot of people here with alot more experience than I who do this, but I do not get it.
I did some foiling early on but I never noticed much improvement...if any.
I leave her wide open which seems to help the bark factor.
I love bark.

The meat is already in a temperature controlled cooking device. Why would you want to move it into the house oven? I have done that very thing using an offset grill using charcoal and wood. Each time I do it the bride raises Hell. It makes the whole house smell like a BBQ joint. It is nice for a bit, but it takes days for the smell to go away, and that is with candles lit and scent sprayed. Good Lord if ya get company. They like it at first also, but later they say it gets repulsive over a period of time. This is the reason I got to order an AQ 5 days ago. My bride is sick of it ....... lol

Thanks All,
I never thought about the fat. Everything I've coked thus far has come out great except the pork ribs. Tried twice but they don't come near to falling off the bone. I'll study the forum more and keep trying until I get it right.

Thanks for the input,
Dan Ayo

quote:

Originally posted by Dan Ayo:
...Tried twice but they don't come near to falling off the bone.

Generally (as in, most of the time but I can't prove it)

Ribs are tough because:

1) you over cooked them. These will be indicated by the meat be dry, tasteless and basically not fun to eat

2) you didn't cook them long enough. If there is still fat, good texture to the meat, but they're not tender you need to cook them longer.

Don't forget, and many people do. One rack of ribs is not the same as the next. They can be a pound or more different in weight and that pound can be a significant amount of time to finish, thus one will be underdone and maybe one overdone.

If you cook a LOT of ribs, just weigh the slabs, keep great notes and you're ribs will improve quickly.

Have to say, I was pretty pumped, last contest got a first in ribs and beat all the Big Dogs. And no, I can't give the secrets away, but tell me what you're doing and I'll help.