Bubbabob > wrote in
.30:

> Barry Bean > wrote:
>
>
>> Here's a tip I learned cooking at BBQ contests: If you're cooking for,
>> say, 6 hours, lightly baste the meat with lemon and wrap tightly in
>> foil after 4 or 4.5 hours. Unwrap the meat about 15 minutes before
>> you're ready to serve and the meat will be falling off the bones and
>> easily pull apart.
>
> That's steamed pork, not barbecue. Foil has no place in real barbecue.

Interesting, since I learned the trick from other competition cookers at
the World Championships, BBQ restauranteurs, and caterers. This technique
halped me fill a small closet with BBQ trophies and build a reputation as a
BBQ chef. But what would guys like us know?