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Thanksgiving morning either!
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I wanted to ask everyone's opinion on the forum on whether they foil or not during their cook. The place I buy my charcoal from says to foil. For example if I'm doing baby back ribs I will do them at 225 for 4 hours with 2 of smoke and the other 2 wrapped in foil. I will say they come out great but most people I talk with say absolutely not to foil. So I've done multiple pork butta that way maybe 6 hours of smoke and 6 hours in foil and they turned out excellent as well. I then did my last pork putt the same way but decided not to foil. I wasn't using a meat probe from my BBQ Guru device but still did the pork butt at 225 for 1.5 hrs/lb This butt was dry as a bone and I do realize it could have been just a bad piece of meat however my question is do you reduce the amount of time if you aren't covering in foil for half the cook? I apologize if this is a dumb question but would really like to know from the experts out there and will take any advice and times/temps for the different meats out there! Thanks again!!