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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-24-2010, 03:54 PM
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#1 |
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is one Smokin' Farker
  Join Date: 01-16-10
Location: Marietta, Ga
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foiling question...
I love a dark bark on my butts (that didn't sound good when I read it aloud), but have been foiling them in the cooler after taking them off of smoker and before pulling...is this not giving me the best bark?
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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08-24-2010, 04:58 PM
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#2 |
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Full Fledged Farker
Join Date: 04-26-10
Location: Houston, TX
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I don't know - as I always foil them before they go in the cooler too, but I am curious to hear anyone else's take on it. I like my bark nice and dark too, but I've felt very satisfied with my bark development on pulled pork.
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Rockin the UDS - every weekend |
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08-24-2010, 05:11 PM
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#3 |
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is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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My bark's always great, foiling to rest up to 6 hrs or so. I'm probably gonna start foiling some time before pulling off the pit, though. I'd think that must be ok as that's what most competitors do to hold in moisture.
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08-24-2010, 05:13 PM
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#4 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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I always foil mine for at least 30 minutes in a cooler after removing, so I also don't know how the other half rolls. But I will say that I've never seen bark get lighter after being foiled, even up to 3-4 hours. I've seen it get moister/softer, but never a change in color.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-24-2010, 05:23 PM
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#5 |
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is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Color doesn't really change. Foil will soften the bark. Letting the butt rest allows Moisture to redistribute and make the meat moist. If you slice or pull right away, a lot of moisture will be lost.........but you will have crunchier crust. Pick your poison.
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08-24-2010, 06:09 PM
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#6 |
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is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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If your bark consists of only the rub then it will always get mushy in the foil. If your bark consists of light rub and roasted meat all cooked together then it will hold up better. You may be putting too much rub on the meat.
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08-24-2010, 06:48 PM
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#7 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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try butcher paper instead of foil(popdaddy mod). after 5 hours in a cooler and couldn't slice through this dark, crispy, crunchy, delicious bark.
Last edited by boogiesnap; 08-28-2010 at 06:29 PM.. |
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