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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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12-08-2010, 09:56 AM | #1 |
Got Wood.
Join Date: 01-14-10
Location: Deltona, FL
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Foil pan or sheet
Hello all,
I hope I am not repeating discussion, but I am going to be doing a Butt or two this weekend on my UDS. I have read discussion on doing hot and fast and low and slow. I am usually somewhere in the middle as I tend to cook around 250-275. I usually don't use any foil for the entire cook, but I want to try it out on the UDS. Do you recommend I wrap the butts in sheet foil or to put the butts in a foil pan with juice and then cover that with sheet foil? Thanks for any help. |
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12-08-2010, 10:46 AM | #2 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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Use a heat deflector of some type (I use a 15"Ø terracotta potting dish from HD wrapped in foil) and do them right on the grate at 225°-250°. No foil req'd!
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S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen |
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12-08-2010, 11:01 AM | #3 | |
Got Wood.
Join Date: 01-14-10
Location: Deltona, FL
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Quote:
One problem with my last few butts is that I have had to let them go all the way to 215 to get pull-able meat. I wondered if the foiling methods might help with that as well. |
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12-08-2010, 11:14 AM | #4 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Cook til the bone will pull clean and the meat fills like buttuh' w/ a fork. It's done when it's done and I'm learning more and more not to go by IT, but I've never even heard of cooking to 215 IT. I suspect you've got a faulty therm.
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12-08-2010, 11:41 AM | #5 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I've done them both ways, and haven't seen much difference except that with the foil pan there's less chance of a leak. Either way, you'll wind up with softer bark and a quicker shot through the stall, than without foil. I've made moist and tender butts with and without foil, but I've never taken one to 215 except by accident once....mush! By 195 to 200 the bone should wiggle free without hardly any resistance, and a probe should insert like butter. I agree with Dave Russell, it might be time to calibrate your thermometer?
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12-08-2010, 11:50 AM | #6 | |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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Quote:
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S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen |
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12-08-2010, 11:55 AM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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My personal preference is for butts done without foiling or panning. But, if you do foil and pan, you will end up with a good product as well. There is always the problem of spilling that pan of drippings all over yourself afterwards, or that may just be me.
I like the harder crisper bark with no foil. The softer bark formed by foiling is preferred by some though. You will get to 200F to 205F which is as hot as I ever go with a butt.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-08-2010, 12:13 PM | #8 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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i have done it both ways, its easyer to just wrap with foil, and i hae never cooked one past 205, I normaly just do a bone test and dont worry about the actual temp
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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12-08-2010, 12:20 PM | #9 |
Got Wood.
Join Date: 01-14-10
Location: Deltona, FL
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I think you guys might be on to something by telling me to test my thermometer. I'll test the thermo tonight.
On another note, I have never yet had a bone to wiggle freely. I don't know if it's the quality of meat that I use or what, but I have had perfectly done meat and the bone was still holding fast. Thanks to those who gave help on the foil issue. I will try one with the pan and one with the sheet just for farts and giggles. |
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12-08-2010, 12:21 PM | #10 |
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!)
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I typically use a foil pan on the deflector, then the meat on top of the grate. I've tried wrapping in foil, but sometimes you can get a leak (and mess). It's good to have the pan as back-up, whether you wrap or not. I've also done them in the pan, but then it is more like simmering in a crock pot -- which isn't necessarily bad, but not what most people are going for.
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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. |
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12-08-2010, 12:54 PM | #11 | |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Quote:
If the bone is still holding tight, than I suspect that the pork (for Pulled pork) could be cooked longer...jus my .02
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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12-08-2010, 01:13 PM | #12 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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What Keale said, the bone *should come out freely. If not freely, it should definitely come out clean.
Cheers
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12-08-2010, 01:18 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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That's how it always starts. Then before you know it, you're wrapping your head so the black choppers can't follow you.
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12-08-2010, 02:35 PM | #14 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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12-10-2010, 08:02 AM | #15 | |
Got Wood.
Join Date: 01-14-10
Location: Deltona, FL
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Quote:
I'll be doing the butts tonight and I'll report back on my results. |
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