aluminum foil mystery

LT72884 · 08-30-2011, 12:12 AM

Here is a statement from another site. Its confusing to me.

"You then wrap the wrapped meat in the aluminum foil; this keeps the meat extremely moist and allows enough smoke in to give authentic flavor"

Can smoke really go through foil?

The reason i ask, im goign to wrap a butt in bannan leaves and smoke with a chunk or two of mesquite but im not sure if the leaves will hold together. I do have butcher string. that could work.

thanx

martyleach · 08-30-2011, 12:23 AM

What site is that? I have never heard of someone wrapping in foil and saying they still get smoke. Most of the smoke is infused in the first couple hours anyhow! I guess if I was going to use that technique, I would skip the foil and just go with the banana leaves. Not that I have ever cooked with banana leaves.......

nthole · 08-30-2011, 12:24 AM

Whenever I've wrapped anything in foil that's pretty much killed any smoke getting to it. Banana leaves might be different since they could be somewhat porous. But I would assume you would get very little smoke. Kahlua pork is done that way, wrapped in leaves over pork. It's soft and seasoned just like pulled pork, but very different because there is no hint of smoke.

LT72884 · 08-30-2011, 02:50 AM

i done did thought so!. i guess im gonna have to resort to liquid smoke. haha

thanx

BigBobBQ · 08-30-2011, 05:41 AM

Cowirl has a post on her blogs page where she did pork in bananna leaves and she said it turned out great, she could tell you more but she did it underground and not on the grill but it should be about the same..

LT72884 · 08-30-2011, 07:44 PM

Quote:

Originally Posted by BigBobBQ

Cowirl has a post on her blogs page where she did pork in bananna leaves and she said it turned out great, she could tell you more but she did it underground and not on the grill but it should be about the same..

thanx for the reminder. I remember seeing that a few years back when i first joined this forum. Yeah mine will be on the smoker, but i may try it under ground. hmm. If i do it under ground, i may have to use liquid smoke which does not bother me to bad. I just dont wanna use that a as crutch. i wanna get real good at tbs.

I have seen a lot of people wrap there butts, is that personal opinion or does it actually accomplish something. Can pork butts still be juicy and tender without foil?

thanx

MilitantSquatter · 08-30-2011, 07:48 PM

Quote:

Originally Posted by LT72884

I have seen a lot of people wrap there butts, is that personal opinion or does it actually accomplish something. Can pork butts still be juicy and tender without foil?

thanx

personal choice..

it does speed the cook and steams the meat. Also a way to have the meat sit in liquids you pour over it.

Yes, it can be very good w/o foil.

colonel00 · 08-30-2011, 07:52 PM

^^^+1. I foil butts some when I am in a time crunch but I have come around to the hot and fast butt cook and leave them unfoiled until they are pulled to rest. Bark comes out awesome and meat is nice and moist.

mbshop · 08-30-2011, 07:55 PM

banana leaves will impart their own flavor.

LT72884 · 08-30-2011, 09:08 PM

Quote:

Originally Posted by colonel00

^^^+1. I foil butts some when I am in a time crunch but I have come around to the hot and fast butt cook and leave them unfoiled until they are pulled to rest. Bark comes out awesome and meat is nice and moist.

i need to try a hot and fast. Can you explain this to me please. I dont mind you posting the instructions on this thread. haha.

Im so gonna try banana leaves rather than foil and a mesquite chunk. OHH how do you get TBS with hot and fast?

thanx

colonel00 · 08-30-2011, 09:13 PM

I just cook anywhere from 300-350*. Actually, I put the meat on when the smoker is at a lower temp for an hour or more. This lets it absorb some smoke before the temps start to rise. Then I crank up the heat and let it ride. I like to do the same with briskets too. Butts are very forgiving and have tons of fat so they can handle the heat.

Capozzoli · 08-30-2011, 09:22 PM

Puerco Pibil is AWESOME on the smoker!

Here ya go.

http://youtu.be/Vrw5FkLutWk

Gore · 08-30-2011, 09:24 PM

I've used banana leaves and they are quite strong. They will hold together (or at least ours do). If you want more smoke, you can poke a few holes in them, but smoke is pretty good at getting in. They do have their own flavor.

LT72884 · 08-30-2011, 10:07 PM

thanx capozolli and gore.

Those pics look awesome. im gonna try whatever that is. Gore, thats good to know bout the banana leaves. now i dont have to waste string. haha. I just want a little bit of mesquite to get in. haha.

thanx guys. im still trying to master TBS but i think a half chimney to 3/4ths a chimney full of red hot coals is to much for the UDS and thats why i dont get TBS.

bigabyte · 08-30-2011, 10:33 PM

NOTHING gets through FOIL!

08-30-2011, 12:12 AM	#1
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	aluminum foil mystery Here is a statement from another site. Its confusing to me. "You then wrap the wrapped meat in the aluminum foil; this keeps the meat extremely moist and allows enough smoke in to give authentic flavor" Can smoke really go through foil? The reason i ask, im goign to wrap a butt in bannan leaves and smoke with a chunk or two of mesquite but im not sure if the leaves will hold together. I do have butcher string. that could work. thanx __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

08-30-2011, 12:23 AM	#2
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	What site is that? I have never heard of someone wrapping in foil and saying they still get smoke. Most of the smoke is infused in the first couple hours anyhow! I guess if I was going to use that technique, I would skip the foil and just go with the banana leaves. Not that I have ever cooked with banana leaves....... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

08-30-2011, 12:24 AM	#3
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Whenever I've wrapped anything in foil that's pretty much killed any smoke getting to it. Banana leaves might be different since they could be somewhat porous. But I would assume you would get very little smoke. Kahlua pork is done that way, wrapped in leaves over pork. It's soft and seasoned just like pulled pork, but very different because there is no hint of smoke. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

08-30-2011, 02:50 AM	#4
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	i done did thought so!. i guess im gonna have to resort to liquid smoke. haha thanx __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

08-30-2011, 05:41 AM	#5
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	Cowirl has a post on her blogs page where she did pork in bananna leaves and she said it turned out great, she could tell you more but she did it underground and not on the grill but it should be about the same.. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

08-30-2011, 07:52 PM	#8
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	^^^+1. I foil butts some when I am in a time crunch but I have come around to the hot and fast butt cook and leave them unfoiled until they are pulled to rest. Bark comes out awesome and meat is nice and moist. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

08-30-2011, 07:55 PM	#9
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	banana leaves will impart their own flavor. __________________ george spam, can't live without it

08-30-2011, 09:13 PM	#11
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I just cook anywhere from 300-350*. Actually, I put the meat on when the smoker is at a lower temp for an hour or more. This lets it absorb some smoke before the temps start to rise. Then I crank up the heat and let it ride. I like to do the same with briskets too. Butts are very forgiving and have tons of fat so they can handle the heat. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

08-30-2011, 09:22 PM	#12
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	Puerco Pibil is AWESOME on the smoker! Here ya go. http://youtu.be/Vrw5FkLutWk __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-30-2011, 09:24 PM	#13
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I've used banana leaves and they are quite strong. They will hold together (or at least ours do). If you want more smoke, you can poke a few holes in them, but smoke is pretty good at getting in. They do have their own flavor. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

08-30-2011, 10:07 PM	#14
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	thanx capozolli and gore. Those pics look awesome. im gonna try whatever that is. Gore, thats good to know bout the banana leaves. now i dont have to waste string. haha. I just want a little bit of mesquite to get in. haha. thanx guys. im still trying to master TBS but i think a half chimney to 3/4ths a chimney full of red hot coals is to much for the UDS and thats why i dont get TBS. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

08-30-2011, 10:33 PM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	NOTHING gets through FOIL! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

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