Shawn White
Sous Chef
looks great there Greg, keep up the good work, set a place for me too, I'm on my way...
When do you apply the foil?? What is your pit temp? Is the meat on grill, mesh or a big ol' chunk o' steel?Woodman said:You know ? I've had this same conversation on other sites. I've never cooked a butt longer than 10 hours!!! What am I doin right? Even a 15 lb brisket only takes me about 14-16 hours!! Must be the foil? To me, bark ain't worth 8 hours of my time. Sorry! Woody
ps. Not once has anyone said:" have you foiled this? The bark isn't crunchy enough!"