Help from the Brethren...

Jaskew82 · 06-24-2011, 03:07 PM

Doing a boston butt saturday/sunday and was considering foiling for the first time. Wondering if it is necessary on a WSM with the water in the pan?

Thoughts?

I don't want mushy meat!

JMSetzler · 06-24-2011, 03:13 PM

I vote for no foil. I have only cooked two butts so far but I did not foil and had great results. I just cooked until they were ready. One took a little over 12 hours at 225 and the other took a little over 13... Both were just a hair under 8lbs each...

42BBQ · 06-24-2011, 03:18 PM

I have always foiled, never had a problem w "mushy" meat. My rule if thumb is to foil at 165* internal temp, not a hard and fast rule tho.

Pyle's BBQ · 06-24-2011, 03:19 PM

Only foil if your bark is getting too dark.

gtr · 06-24-2011, 03:21 PM

Quote:

Originally Posted by Pyle's BBQ

Only foil if your bark is getting too dark.

^^^this

Jaskew82 · 06-24-2011, 03:38 PM

Interesting responses!!
If I foil - I should take it out of the foil and let firm up from 190 - done, right?

Johnny_Crunch · 06-24-2011, 04:09 PM

I wouldn't bother, I never do and they turn out fine.

Brian in Maine · 06-24-2011, 04:43 PM

The only time I foiled a but was when I did them hot and fast. I was very impressed with the way they came out. When not foiling I flip them half way through so that one side doesn't get to hard a bark.
PS I trim all of the external fat off, so that I get more bark when going low and slow.

syndicate559 · 06-24-2011, 05:35 PM

Quote:

Originally Posted by Pyle's BBQ

Only foil if your bark is getting too dark.

I concur. Do you inject? If so, you shouldn't have to worry about losing too much moisture and you'll get max smoke into it.

Cook · 06-25-2011, 09:50 AM

Quote:

Originally Posted by syndicate559

I concur. Do you inject? If so, you shouldn't have to worry about losing too much moisture and you'll get max smoke into it.

Injection or not...a butt will not dry out unless you screw it up. Trust me...I've done it! LOL

Human error is the issue...not whether you foil, inject, or brine.

hav · 06-25-2011, 09:52 AM

I foil at 160° and remove at 195° a lot better than waiting for the plateau.

06-24-2011, 03:07 PM	#1
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Help from the Brethren... Doing a boston butt saturday/sunday and was considering foiling for the first time. Wondering if it is necessary on a WSM with the water in the pan? Thoughts? I don't want mushy meat! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

06-24-2011, 03:13 PM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I vote for no foil. I have only cooked two butts so far but I did not foil and had great results. I just cooked until they were ready. One took a little over 12 hours at 225 and the other took a little over 13... Both were just a hair under 8lbs each... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

06-24-2011, 03:18 PM	#3
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	I have always foiled, never had a problem w "mushy" meat. My rule if thumb is to foil at 165* internal temp, not a hard and fast rule tho. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

06-24-2011, 03:19 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Only foil if your bark is getting too dark. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

06-24-2011, 03:38 PM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Interesting responses!! If I foil - I should take it out of the foil and let firm up from 190 - done, right? __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

06-24-2011, 04:09 PM	#7
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I wouldn't bother, I never do and they turn out fine. __________________ J Crunch

06-24-2011, 04:43 PM	#8
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	The only time I foiled a but was when I did them hot and fast. I was very impressed with the way they came out. When not foiling I flip them half way through so that one side doesn't get to hard a bark. PS I trim all of the external fat off, so that I get more bark when going low and slow. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

06-25-2011, 09:52 AM	#11
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	I foil at 160° and remove at 195° a lot better than waiting for the plateau. __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*

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