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 Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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....... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

08-30-2011, 12:24 AM	#3
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	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] 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 Downloads: 0 Uploads: 0	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 is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	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.. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

08-30-2011, 07:52 PM	#8
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	^^^+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 Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

08-30-2011, 07:55 PM	#9
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	banana leaves will impart their own flavor. __________________ george spam, can't live without it

08-30-2011, 09:13 PM	#11
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	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 Proud owner of the PentaZero* WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

08-30-2011, 09:22 PM	#12
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	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 somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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"

08-30-2011, 10:07 PM	#14
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	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 Downloads: 1 Uploads: 1	NOTHING gets through FOIL! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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