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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 02-16-2013, 05:32 AM   #1
bigbeef24
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Default To foil or not to foil?

Any advantages or disadvantages to foiling when meat hits certain temp? If advantage at what temp to foil? Or do you foil after meat hits internal temp, wrap in towels and place in cooler?

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Unread 02-16-2013, 06:34 AM   #2
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Here are some related threads. Lots more in the search as well. Foiling can help with speeding up cook time, adding tenderness, keep from over smoking. But all those things can be achieved without foil too. Just got to experiment and see what side of the boat you are on.

http://www.bbq-brethren.com/forum/sh...d.php?t=104384
http://www.bbq-brethren.com/forum/sh...d.php?t=103876
http://www.bbq-brethren.com/forum/sh...d.php?t=134034
http://www.bbq-brethren.com/forum/sh...d.php?t=148991
http://www.bbq-brethren.com/forum/sh...ad.php?t=17674
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Unread 02-16-2013, 06:58 AM   #3
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You wiil find a ton of arguments for, against and otherwise. Some call it a "great tool in the box", others say "that ain't real BBQ". Best bet as stated above.....try it both ways, see what floats your boat, and go with it........oh, and have some fun along the way!
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Unread 02-16-2013, 04:59 PM   #4
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I foil when my meat gets the color I am looking for. Foiling also helps keep the meat moist.
I use internal temperature as a guide. I've become a big fan of poking and sticking meat to determine if it's done.
I rest my meat when it's done. A cooler is a good place to rest a big cut.
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Unread 02-16-2013, 05:37 PM   #5
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Quote:
Originally Posted by BobM View Post
I foil when my meat gets the color I am looking for.
And exactly what color is THAT Bob?

Quote:
Originally Posted by BobM View Post
I've become a big fan of poking and sticking meat to determine if it's done
Couldn't have said this better myself

Quote:
Originally Posted by BobM View Post
I rest my meat when it's done.
Me too, the older I get or if I have a couple drinks, the testing period becomes a bit longer, lol.

Quote:
Originally Posted by bigbeef24 View Post
Any advantages or disadvantages to foiling when meat hits certain temp? If advantage at what temp to foil? Or do you foil after meat hits internal temp, wrap in towels and place in cooler?

Thanks,
Bigbeef24

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I don't foil ribs or chicken

I foil butts cover in towels and put in the cooler of they're finished cooking a while before in ready to serve.
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Unread 02-16-2013, 05:39 PM   #6
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I tend to foil based on world events rather than meat temps, textures or colors. But hey, to each their own. As they say, there is no wrong way.
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Unread 02-16-2013, 05:55 PM   #7
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I generally don't foil unless the bark is getting too barky. Seems to me that chuckies benefit from foiling though. Lots of folks foil at 160 (briskets and butts). Lots of folks foil their ribs. I'm a lazy sumbich so I don't. Doesn't seem to bother anyone - the non-foiling that is. The laziness is another issue altogether.

Just fark around with it and see what you like.
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Unread 02-16-2013, 06:25 PM   #8
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I have done both. I foiled my butts. didnt foil my chuckster. didnt foil my chicken. i DID foil my ribs today.
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Unread 02-16-2013, 06:38 PM   #9
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I'm no expert, as I gather most of my info from the veteran experts on this forum, but I don't foil. No science behind it, I just don't. I should probably try it some day, but, meh. I'm happy with my results. I would think that it would help keep it moist if you are running into dry meats, but I would also think it would soggy up the bark. But then again, I don't have proof because I never tried it. Never needed to speed it up SSO bad that I couldn't wait. I tend to over estimate my times anyway and eat early.
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Unread 02-16-2013, 06:38 PM   #10
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Guess it could depend on the type of smoker you are using. Every time I've tried foiling I farked up my cook. So, I gave up on trying that. I do foil the meat after its done to retain its heat while it rests and use towels as well.
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Unread 02-16-2013, 06:56 PM   #11
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I foil for color and to govern the amount of smoke, not by temp.
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