To foil or not to foil?

bigbeef24 · 02-16-2013, 04:32 AM

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

Big Pappa UDS

Jason TQ · 02-16-2013, 05:34 AM

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

code3rrt · 02-16-2013, 05:58 AM

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!

BobM · 02-16-2013, 03:59 PM

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.

Freddy j · 02-16-2013, 04:37 PM

Quote:

Originally Posted by BobM

I foil when my meat gets the color I am looking for.

And exactly what color is THAT Bob?

Quote:

Originally Posted by BobM

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

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

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

Big Pappa UDS

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.

bigabyte · 02-16-2013, 04:39 PM

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.

gtr · 02-16-2013, 04:55 PM

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.

Neonnblack · 02-16-2013, 05:25 PM

I have done both. I foiled my butts. didnt foil my chuckster. didnt foil my chicken. i DID foil my ribs today.

scummybear · 02-16-2013, 05:38 PM

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.

silverfinger · 02-16-2013, 05:38 PM

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.

Lake Dogs · 02-16-2013, 05:56 PM

I foil for color and to govern the amount of smoke, not by temp.

02-16-2013, 04:32 AM	#1
bigbeef24 Full Fledged Farker Join Date: 12-03-12 Location: Virginia Beach, VA	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? Thanks, Bigbeef24 Big Pappa UDS

02-16-2013, 05:34 AM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	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 __________________ -Jason I didn't choose D-Canoe life..........

02-16-2013, 05:58 AM	#3
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-16-2013, 03:59 PM	#4
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	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. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-16-2013, 04:39 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ 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.

02-16-2013, 04:55 PM	#7
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

02-16-2013, 05:25 PM	#8
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	I have done both. I foiled my butts. didnt foil my chuckster. didnt foil my chicken. i DID foil my ribs today.

02-16-2013, 05:38 PM	#9
scummybear On the road to being a farker Join Date: 05-20-12 Location: Pennsauken, NJ	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. __________________ noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS

02-16-2013, 05:38 PM	#10
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

02-16-2013, 05:56 PM	#11
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I foil for color and to govern the amount of smoke, not by temp. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills