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Heard a judge at the Memphis contest say he can taste when a pitmaster chases the clock instead of the bark
I was standing near the turn-in table at Memphis in May when a judge told the guy next to him that he could pick out the ribs cooked by someone watching the thermometer over the meat, and now I'm wondering if my 3 hour wrap time is rushing things more than I want to admit, so how do you all decide when to wrap?
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perez.cole12d ago
Watched a guy at a backyard comp in Arkansas wrap his butts in foil at 165 like clockwork, timer beeping and everything, and he took third place while some old boy who never touched a thermometer until the bone wiggled took first. That judge's comment stuck with me though because I do think there's something to it, the meat tells you when it's ready and the clock just tells you when you're nervous. My rule now is I wrap when the bark looks like I want it to eat, not when the temp hits a number, even if that means 4 hours or 2. Sometimes that means sitting on my hands and drinking a beer while the stall drags on. Three hours isn't rushing it if the bark is set, but you'll know deep down if you're wrapping just because you're bored.
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