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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-21-2012, 04:57 PM   #16
Pitmaster T
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now there is a stall in pork but???? Hmmm

Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?
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Unread 07-21-2012, 05:03 PM   #17
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I foil at 165 and add 1/2 stick of unsalted butter cut lengthwise before closing. When you added liquid, you basically steamed the butt. If you injected the butt, you would not have had a situation where you felt you needed to add liquid. I would highly recommend following a Pro that has won multiple awards in this area I basically follow this method with some added changes and turns out great every time.
http://virtualweberbullet.com/pork4.html
Good luck,
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Unread 07-21-2012, 05:11 PM   #18
Bluesman
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I think the opinons rage........No FOIL........... Your milage may vary
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Unread 07-21-2012, 05:16 PM   #19
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Quote:
Originally Posted by Pitmaster T View Post
now there is a stall in pork but???? Hmmm

Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?
Why do feel a "HnF" discussion about to start?



Just so you know, I am going to try and by "funky" and cook my brisket this weekend at around 275 instead of my normal 225-250.

That said, do you have any brisket cooking suggestions for those who consider themselves to be more "bluesy" than "funky" since I much prefer the music of John Lee Hooker, Howlin' Wolf, Mississippi John Hurt, Lightnin' Hopkins, Elmore James, Muddy Waters, etc. to funk?
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Unread 07-21-2012, 05:49 PM   #20
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Ifn, you foiled and Farked it up then............

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Unread 07-21-2012, 06:17 PM   #21
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Quote:
Originally Posted by Enkidu View Post
Why do feel a "HnF" discussion about to start?

They aren't discussions, they're edicts.
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Unread 07-21-2012, 06:23 PM   #22
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I cooked a butt last week and panned and lightly covered the pan when it looked like this --



When it was finished and pulled it had plenty of crispy bark bits --



And I had plenty of pan drippings to defat and make sauce with the next day --



Here's the thread.
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Unread 07-21-2012, 06:31 PM   #23
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Quote:
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No foil & no fat cap. Plenty of bark.
Do you stick with no fat cap when using your UDS? When I'm putting them on the UDS I usually go with the fat cap down to somewhat protect the meat.
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Unread 07-21-2012, 06:34 PM   #24
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Quote:
Originally Posted by El Ropo View Post
They aren't discussions, they're edicts.
Oh my!

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Unread 07-22-2012, 06:33 AM   #25
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Quote:
Originally Posted by Pole D View Post
Do you stick with no fat cap when using your UDS? When I'm putting them on the UDS I usually go with the fat cap down to somewhat protect the meat.
Yes, no fat cap in the UDS. This protects the meat.












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Unread 07-22-2012, 09:11 AM   #26
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Not meaning to hijack but cameraman, I read your post. What was the gasket mod you did?
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Unread 07-22-2012, 09:59 AM   #27
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Here it is.
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Unread 07-23-2012, 09:56 AM   #28
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Has anyone tried wrapping butt in foil when color looks good and making holes in foil to allow steam out?
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Unread 07-23-2012, 10:04 AM   #29
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I cook all my butts hnf...foil when the color is right and the bark is set. Never had an issue with mushy bark...
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Unread 07-23-2012, 10:26 AM   #30
Lake Dogs
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You have it in piece-parts above. The answer to your original question is in two parts, both in your control:

1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture?

I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer
them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently.


2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker.

A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark.

Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate.
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Last edited by Lake Dogs; 07-23-2012 at 11:25 AM..
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