AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Topic started by: dkhhuey on September 17, 2010, 09:25:07 am
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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
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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.
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Matt
Thanks for the info! Every little tidbit helps!
Doug
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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.
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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.