[dkhhuey]

Greetings all and Happy Friday!!!!

I've been reading a ton of the old posts on this site to gear up for my first attempt and I remember reading a few about covering the meat with foil to avoid getting ashes on it.  I've tried to re-find the thread but haven't been too successful.  So I was curious, is covering the meat common practice or just limited to somebody having a type of smoker that causes ash to enter the cooking chamber.

Thanks

Doug

 

[Gizzy's Smokin Crew]

Happy Friday Back at ya

I cook my briskets hot and fast. Using the foil helps speed up the cooking process as well as keeping moisture in the meat. Before foiling i always ad a broth mixture to the meat. I basically use Kingsford with apple or mesquite chips/chunks so ash really isn't a problem for me. Hope that helps a little.

[dkhhuey]

Matt

Thanks for the info!  Every little tidbit helps!

Doug

[Crash]

I think most cooks wrap their meats in foil to aid the cooking process (or to regulate smoke penetration) and not so much in order to avoid ashes.

[richoso12]

Happy Friday Back at ya

I cook my briskets hot and fast. Using the foil helps speed up the cooking process as well as keeping moisture in the meat. Before foiling i always ad a broth mixture to the meat. I basically use Kingsford with apple or mesquite chips/chunks so ash really isn't a problem for me. Hope that helps a little.

Spot on advise on foiling and adding some moisture. I also use chunks,very little ash residue. It's all good my friend.