Harry,

Do you ever foil your butts in competition to speed up the cooking process? What are your thoughts on foiling vs. slow cooking the butts?
I foil mine quite often at home due to time constraints - usually cook three hours unfoiled and then foil until tender. The end result usually turns out very good BBQ. I've really enjoyed watching you guys on Pitmasters and wish you the best of luck!

I always foil during competition. I find it results in a superior product. Foil when you reach the start of the plateau stage (around 145 - 160). Put some mop liquid before you foil to ensure meat does not dry out. I'll have my butt recipe on my team shirts soon so look out for it!