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Burnt ends turned to leather until I added a steam pan
I kept drying out my point during the last 3 hours on my offset in Nashville. Threw a shallow foil pan with apple juice under the grate and wrapped loosely after the stall. Bark stayed crisp but the meat actually rendered instead of turning into jerky, anyone else run a moisture pan on long cooks?
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theaj198d ago
Heard on a bbq podcast that a water pan basically fakes a holding cabinet and keeps the flat from drying while the point finishes. Might try the apple juice thing next time since my bark always goes soft when I foil.
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