Monroe, of course... wrote:
In article , Reg
wrote:

cl wrote:

I guess mopping/spraying doesn't cause a steaming or
poaching effect either.

Who cares? You make it sound like everyone mops. Not true. The
minimal effect it may have is far outweighed by the amount of
cooking time it adds.

mops are for floors. foils are for fencing. CAL is for ever being a
stoopid shite haid

Why then is it bad to wrap the meat after the surface moisture is
long gone (and bark developed)? After you have gotten the maximum
smoke penetration all you have left is bring the rest of the
meat/bones up to temperature and soften the bark before glazing.

It's a myth that meat does not take up smoke above a particular
temperature (frequently cited as 140 F). If something is repeated
often enough some will accept it as established fact.

c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe

hmmm seems like an established fact to me.

monroe(plonk the tard and drive on)

That ass cl made my killfile weeks ago. I think he's a Kunt H. sockpuppet.

Jack Curry
-don't suffer fools if you don't have to-