This step is typically used when smoking ribs, beef brisket, and pork butt of shoulder and will often include adding  a small amount of liquid to produce a light steam and help tenderize the meat.  When using this method the meat will cook a little faster than without foiling so monitor your cook to avoid overcooking.  When adding liquid it can be as simple as a little apple juice or get elaborate with any concoction of ingredients you like, just don’t add so much that you drown the meat and turn it to mush, amounts vary from a tablespoon to 1/4 cup or so of liquid depending on the cut and size of the meat.

Another reason for foiling during long cooks is to avoid over smoking the meat (think beef brisket and pork butt).  Some cooks will wrap in foil when they believe they have reached their desired smoke flavor; when wrapped the foil prevents anymore smoke from affecting the meat but allows it to continue to cook in the smoker until done.

Pork ribs 3-2-1 method – a popular approach that can be varied to suite your preference has the ribs smoking for 3 hours, then wrapped in a foil boat (Texas Crutch) for 2 hours, remove from foil for the last hour or so.  Adjust the times for your cooking temperature and for rib type whether doing spareribs, St. Louis cut, baby back or loin back ribs, or beef ribs.

Pork butt or beef brisket will often be foiled (Texas Crutch) when the meat hits and internal temp of 160° – 175° F or when a desired color of the meat is reached (think mahogany).  The meat is typically left in the foil until it has finished cooking to it’s desired finish temperature.

The Texas Crutch is not to be confused with FTC (foil-towel-cooler) for holding cooked meats for a long period of time.

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The Texas Trinity includes brisket, sausage, and ribs. The sausage is typically beef but may be pork while the ribs are either full spareribs or giant beef ribs.

Back in the 19th century, Czechs, Germans and Hungarians immigrated to Central Texas and brought with them their passion for making sausages and smoking meats. German meat-market style restaurants like Kreuz and Louie Mueller opened and began forming their own BBQ congregations.

The Texas Trinity is usually smoked with post oak or mesquite wood and seasoned simply with salt, black pepper, and cayenne.

If you’re ever in the Austin BBQ Belt be sure to check out the Texas Trinity and maybe you’ll be a convert too.

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The Thermapen gives you a reading in just 3 seconds and is accurate to .7F.

I have the orange Thermapen and I believe it is the fastest and most accurate of all the colors

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Too much white smoke means creosote will be coating your BBQ meat and imparting a bitter flavor.

Achieving thin blue smoke is not difficult but does take some practice.  As you start the smoker with wood or charcoal the white smoke will be billowing out.  As the fire reaches the desired temperature you can control the burn by adjusting the air flow.  Not until the target temperature is reached, the white billowing smoke has disapated, and the thin blue smoke has appeared should the meat go on the smoker.

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TIP:  Get a Good Pair of Tongs

Things to look for when shopping for tongs…

• Not flimsy
• good grips
• locking mechanism

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A turn in box is the box with the meat turned in (hence the name) for judging.

The boxes are typically 9×9 white Styrofoam containers like the ones for your leftovers to take home from a restaurant.  Each box has a number on top representing the BBQ team.

For a Kansas City Barbeque Society (KCBS) sanctioned competition there are a minimum of four meats turned in: chicken, pork ribs, pork butt/shoulder, and brisket.  Garnish (typically lettuce and parsley) may be used to improve the appearance of the turn in box.

Here are examples of turn in boxes…

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