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NazBQ
03-26-2013, 11:34 PM
I was listening to a couple pros debate whether or not to foil pork at a competition. This may be an age old debate among brethern, but I'd like to get some thoughts none the less.

bbq.tom
03-27-2013, 08:15 AM
I foil.

BBQ Church
03-27-2013, 08:37 AM
I foil after a prescribed amount of time in the smoke

hamiltont
03-27-2013, 09:54 AM
I've foiled @ ~160F internal and I've gone the whole cook w/o foiling. I just go the whole cook w/o foiling any more. But, I always double foil before wrapping in a towel & holding in the cooler. YMMV... Cheers!!!

Kave Dweller
03-27-2013, 10:22 AM
I foil when the color gets to what I want. I use one cooker for butts and ribs, no other way to keep them from getting too dark. Usually between 150-160 meat temp. Helps avoid stalls too.

Lake Dogs
03-27-2013, 10:35 AM
I foil, like others said; for color. I only have 1 large smoker, so it's used and we time carefully when we're foiling.

deepsouth
03-27-2013, 10:42 AM
i never foil butts.

Swamp Donkeyz BBQ
03-27-2013, 11:01 AM
+1 on when the color is right.

John Bowen
03-27-2013, 11:03 AM
Foil c/o color - it is around 165 or so.

SlugBug
03-27-2013, 11:10 AM
I foil for the last couple of hours of cooking.

Jacked UP BBQ
03-27-2013, 11:20 AM
I foil when I get out of bed, so the bark does not get hard, color to me use to mean a lot. Now it means nothing. I have won with black bark and a what I thought was the perfect color. So I only foil to save the bark I add flavors to the foil, but the meat is already sealed up and so the flavor in the foil is pointless at this point. More of a mental thing for me./

J&B'sBBQ
03-27-2013, 11:36 AM
We foil for color because we have 1 large smoker and everything goes on it. You have no way to prevent too dark of a color when you have so many items on there needing smoke, while others do not.

Wampus
03-27-2013, 11:39 AM
We cook at a higher temp so we foil once the color is right and to speed up the cook a bit. Sleep it GOOD.

MarleyMan
03-27-2013, 11:39 AM
Yes and No. Do one with and one without.

Shiz-Nit
03-27-2013, 11:49 AM
I foil

Rich Parker
03-27-2013, 11:50 AM
I foil when I wake up. Sleep is not overrated!

big brother smoke
03-27-2013, 01:12 PM
No foil, I cook in the pan.

CBQ
03-27-2013, 02:03 PM
I foil everything. Reynolds sales reps interested in sponsoring a team can PM me :becky:

NazBQ
03-27-2013, 03:19 PM
Thanks for all the feedback. I'm picking up that "sleep is good" :-)

Smokin' the Bandit
03-27-2013, 04:30 PM
Does anyone use, or tried, butcher paper instead of foil?

manbearpig
03-27-2013, 04:37 PM
I'm not foiling this season . I may still use pan , but w/o covering.

Gig'em99
03-27-2013, 04:49 PM
I foil everything. Reynolds sales reps interested in sponsoring a team can PM me :becky:

Dang it! You beat me to the punch.
:clap:

sfisch
03-27-2013, 05:44 PM
Like several others, we foil after we get the color we want which is usually around 165 or when we have to go wake up rich to wrap his. :)

southernstyle
03-27-2013, 06:53 PM
Cook in pan sitting on cooling rack to keep above juices then foil pan when color is right.

buttburnersbbq
03-27-2013, 08:17 PM
I foil.Since we started foiling , we are always in the top 5 in comps . Just have to make sure you keep eye on temp and not to over cook .meat will get to tender if over cooked.

jmoney7269
03-27-2013, 09:01 PM
Does anyone use, or tried, butcher paper instead of foil?

That's the only way I do pork butts now. We used to foil, the butcher paper preserves the bark. We wrap @180
http://i897.photobucket.com/albums/ac174/justinmargist/05E183A5-E3E3-4532-A8C9-1023789A2D3A-1042-000001BE3B849699.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/23D3CADC-9916-4569-864C-3904EE8F1C88-1042-000001BE3081C106.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/5DF3477F-0C39-487B-9EE8-1DD8EF03D619-1042-000001BE1E01A70A.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/9C842998-88CD-4BE7-BF03-60D84E0B3883-2228-000003E38A8AA803_zps3840405b.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/28BDC56E-10CF-4082-BEF2-C3348EC98E3D-2228-000003E3954CD44C_zps62ae84e1.jpg
We have never done a comp where pork butt is a category, but when we do, this will be my approach. Wifey says its the best thing I cook.
Out and ready to pull.
http://i897.photobucket.com/albums/ac174/justinmargist/27b80bd7.jpg
Into the pulling bowl. Well add my ACV, any extra needed salt(canning) and good ol central Tx black peppa! Oh yeah Donnie you know
http://i897.photobucket.com/albums/ac174/justinmargist/42280064.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/484b2b76.jpg
Ready for service!