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View Full Version : Quickie: Do you have to foil a shoulder when taking it off?


MrOneEyedBoh
10-02-2011, 03:33 PM
I'm doing my first shoulder. Its nearing the end, ans I've read about foiling for two hours at the end and letting it rest. Do I have to foil? I love the bark and if I foil I'm sure that bark will turn to mush. Can I just set it in the cooler without foil, or set it on the counter. If I have to foil no problem, just wondering before she comes off.

JMSetzler
10-02-2011, 03:35 PM
Foil it. The bark will not turn to mush.

HeSmellsLikeSmoke
10-02-2011, 03:39 PM
You can also wrap it in unwaxed butcher paper, or even brown kraft paper for a bit firmer bark.

BBQ Bandit
10-02-2011, 03:49 PM
Not at all... however wrapping it when pulling off will help contain the meat from falling apart while at rest... and have the juices from spilling out.

Or plan B... use aluminum pans and leave uncovered..

MrOneEyedBoh
10-02-2011, 03:50 PM
10-4 on foil. Put it in a cooler right? And I'm actually out of both brown paper and butcher's ..ahhhhh

caseydog
10-02-2011, 04:16 PM
10-4 on foil. Put it in a cooler right? And I'm actually out of both brown paper and butcher's ..ahhhhh

If you don't have foil, go ahead and put it in the cooler to rest. The important thing is for the meat to rest, so the juices can settle and redistribute.

I foil mine, wrap them in towels, and put them in the cooler.

CD

G$
10-02-2011, 04:24 PM
The clear answer is no.

MrOneEyedBoh
10-02-2011, 04:37 PM
Thanks guys

MrOneEyedBoh
10-02-2011, 05:21 PM
Oh yeah, how long should it be in the cooler? Wrapped ..

BBQ Bandit
10-02-2011, 05:31 PM
One hour minimum... 2 hours even better.

Lake Dogs
10-02-2011, 05:37 PM
You dont HAVE to foil. You can foil. The only way to tell it to try it. If you like the results; great. If not; then dont repeat it.

I do, but not that late. I foil at the 4.5 hour mark for color and moisture retention. We leave it foiled for moisture retention. We have a WONDERFUL bark, but that's our experience. Yours could be different.

LMAJ
10-02-2011, 05:42 PM
I am in the foil at the end camp. Once it is probe tender I wrap in foil and toss it in a cooler for a couple hours. It's majical.

MrOneEyedBoh
10-02-2011, 06:11 PM
Oh **** I may have messed up. I thought we were supposed to cook at internal of 190 or so and then foil for two or so hours.

Also my shoulder temp hasn't risen in like 15 mins. The smoker is at 245 and internal of 176. Can I pull it now ans put it in the cooler? Or is 190 much better..

hdis2002
10-02-2011, 06:40 PM
If you want pulled pork, leave it till 195. Your butt has stalled.:shocked: Don't worry, happens to everyone. It will start creaping back up in a little while.

Steve

MrOneEyedBoh
10-02-2011, 06:40 PM
Bump. I think she stalled at 176. I ramped up the temps to 275 and nothing.

MrOneEyedBoh
10-02-2011, 06:41 PM
If you want pulled pork, leave it till 195. Your butt has stalled.:shocked: Don't worry, happens to everyone. It will start creaping back up in a little while.

Steve

Haha that fast its up to 178. Thx.

NorthwestBBQ
10-02-2011, 07:12 PM
I always foil.

MrOneEyedBoh
10-02-2011, 08:10 PM
Yeah I had to pull it off at 181 and I'm foiling for 1:30. Its late here.. I need to start it earlier next time.

ComputerMike
10-02-2011, 08:50 PM
Yeah I had to pull it off at 181 and I'm foiling for 1:30. Its late here.. I need to start it earlier next time.

Don't be afraid to pull the meat off and finish it in the oven. Its already got all the smoke its going to get.

MrOneEyedBoh
10-02-2011, 10:12 PM
OK well the minimum is 160 on pork. So all in all I learned what I could and feel Goodman the meat was great,moist and nice the meat pulled off way easy and the bones too. Now I did notice some blood looking juice coming out of the bones. Is thy normal? Again I smoked it to 181...