Quote:
Originally Posted by tooge
I've heard of doing butts and brisket at 350 to 500 degrees foiled. Not sure if they are smoked for a short time before foiling or after at a lower temp. I read on the bbq forum that it can take as little as 3 1/2 hours for a butt at those temps. I like the long slow burn method though. More time for conversation and beer consumption.
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I would bet they are smoked the first hour (when 90% of the flavor is infused) and cooked in foil for the remainder of the time, but who knows? They emphasized the way they prep the meat. I've been running that through my mind and it has to be some way to tenderize the meat (especially brisket).