Figured it was something like that. No wonder I never read his books.Low-N-Slow wrote:3-2-1 means a period of 2 hours in foil between 3 hours (to set some color) and one hour (to reconstitute bark) out of foil. Although it sounds good on paper ("3-2-1"), 2 hours in foil is way too much for spares, to say nothing of loin backs, at average pit temps of 250 -275°. There is a method for foiling loin backs for an extended period, but it requires strict adherance to a cooking temp of 225°.
We've foiled brisket in Texas for many years but we'd just keep them in an ice box to insulate and it works great. Very effective tenderizer and/or finisher, it actually holds the internal temp and keeps cooking. You have to be careful or you will end up with debris they get so tender, the tissue breaks down. If we ever put them back on the pit, it was just for show.
Many people will foil beef while its still on the pit, after smoking the first few hours. I don't like too much smoke myself. I want to taste meat first and foremost. Its all about the meat.
