Pork shoulder-butt..foil, no foil?
- Thread starter energyzer
- Start date
I normally don't foil. I did for the first time a few weeks ago on a whole shoulder that was in a long stall & I didn't want the bark to get any more charred. I believe the general rule (rules...:heh
is no foil for lower temps and do foil for higher temps. I personally would hold off on the foil unless the stall is getting too long or the bark is getting too dark for your liking.
is no foil for lower temps and do foil for higher temps. I personally would hold off on the foil unless the stall is getting too long or the bark is getting too dark for your liking.
blackdog043
is one Smokin' Farker
I never foil, but if time is an issue you might want to use it. Your stall about 160* could take a few hrs before the internal temp starts to rise again, then a couple more hrs to reach 195* - 200*. Their is no determined time of how long the stall will last.
El Ropo
Quintessential Chatty Farker
Pork butt/shoulder has so much fat content, IMO, there is never ever any reason to waste money on foil. Butts and picnics are the only thing I can consistently do right. They're pretty much bullet proof.
No foil...
energyzer
is one Smokin' Farker
I think my stall hit about 144*. It sat there for 2-3 hours before it started to move again. I put this thing on (6.8lb) at 10:40am and it is currently at 165*. It is just taking a crazy long time.
El Ropo
Quintessential Chatty Farker
I smoke mine at around 275, and the stall is much shorter
Did a 8 lb. picnic roast last night, dropped it at 8:30 pm, was done at 3:30 am. That's 7 hours, and it was very well rendered, pulled at around 198.
I think many people get too locked into the "225" thing. Smoke 'em faster, better results, since the meat doesn't tend to dry out as much. After all, most of the best BBQ joints in the universe cook their meats between 275-325. How can you argue with that?
Mister Bob
Babbling Farker
For competition, I cook them at 275, wrap at 165 and they're usually done (195 IT) in 8 hours or less, very predictable.
At home I cook them at 225, rarely foil, and they're done when they're done. These usually go on at midnight, come off some time the next afternoon and rest in the Cambro 'til dinner time.
At home I cook them at 225, rarely foil, and they're done when they're done. These usually go on at midnight, come off some time the next afternoon and rest in the Cambro 'til dinner time.
Midnight Smoke
somebody shut me the fark up.
I foil at 165º most always but then I do not like hard dried out bark.
Midnight Smoke
somebody shut me the fark up.
What temp are you cooking at?
