Quote:
Originally Posted by Nickhead
have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times.  |
Just watched, thanks for posting it. Interesting, the results weren't what I expected. I wonder if the first one foiled and taken off sat too long before slicing.
My method is foil them as soon when I see them coming out of the stall. I don't really have a reason except in my mind that was when the internal moisture would start to escape. I think I'll keep doing it that way.
I also wrap ribs in foil after about 4 hours because I think it helps render that fat out.
This will be the first time I've ever done the flat alone. There's only going to be 4 of us so I toned it down. It will throw off what i'm used to for cooking times so I'm going to have to be diligent.