View Full Version : Foil your butt?

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.

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

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.

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.

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./

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.

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.

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

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.

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

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?

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

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.

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. :)

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

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.

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
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.
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
Ready for service!