Foil your butt?

NazBQ

NazBQ

Knows what a fatty is.
Joined
Feb 28, 2013
Messages
109
Reaction score
47
Points
0
Location
Nashvill...
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.
 
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!!!
 
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.
 
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.
 
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./
 
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.
 
I foil everything. Reynolds sales reps interested in sponsoring a team can PM me :becky:
 
You must log in or register to reply here.

Similar threads

Maylar
Are pork butt and shoulder the same thing?
Replies
6
Views
2K
thirdeye
thirdeye
S
First “Cambro”. Foil pan question.
2
Replies
23
Views
1K
SweetHeatBBQnSC
SweetHeatBBQnSC
J
Electric smoker dying
Replies
16
Views
625
JIMSMOKES
J
creek bottom
Meadow Creek Chicken Cooker
Replies
10
Views
664
Pife
P
S
WTH is going on
Replies
10
Views
953
SMOKE FREAK
SMOKE FREAK
Back
Top