Lose bark on pork when foiled - Page 2

Pitmaster T · 07-21-2012, 04:57 PM

now there is a stall in pork but???? Hmmm

Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?

yakdung · 07-21-2012, 05:03 PM

I foil at 165 and add 1/2 stick of unsalted butter cut lengthwise before closing. When you added liquid, you basically steamed the butt. If you injected the butt, you would not have had a situation where you felt you needed to add liquid. I would highly recommend following a Pro that has won multiple awards in this area

I basically follow this method with some added changes and turns out great every time.
http://virtualweberbullet.com/pork4.html
Good luck,

Bluesman · 07-21-2012, 05:11 PM

I think the opinons rage........No FOIL........... Your milage may vary

Enkidu · 07-21-2012, 05:16 PM

Quote:

Originally Posted by Pitmaster T

now there is a stall in pork but???? Hmmm

Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?

Why do feel a "HnF" discussion about to start?

Just so you know, I am going to try and by "funky" and cook my brisket this weekend at around 275 instead of my normal 225-250.

That said, do you have any brisket cooking suggestions for those who consider themselves to be more "bluesy" than "funky" since I much prefer the music of John Lee Hooker, Howlin' Wolf, Mississippi John Hurt, Lightnin' Hopkins, Elmore James, Muddy Waters, etc. to funk?

Bluesman · 07-21-2012, 05:49 PM

Ifn, you foiled and Farked it up then............

El Ropo · 07-21-2012, 06:17 PM

Quote:

Originally Posted by Enkidu

Why do feel a "HnF" discussion about to start?

They aren't discussions, they're edicts.

cameraman · 07-21-2012, 06:23 PM

I cooked a butt last week and panned and lightly covered the pan when it looked like this --

When it was finished and pulled it had plenty of crispy bark bits --

And I had plenty of pan drippings to defat and make sauce with the next day --

Here's the thread.

Pole D · 07-21-2012, 06:31 PM

Quote:

Originally Posted by Pappy

No foil & no fat cap. Plenty of bark.

Do you stick with no fat cap when using your UDS? When I'm putting them on the UDS I usually go with the fat cap down to somewhat protect the meat.

Enkidu · 07-21-2012, 06:34 PM

Quote:

Originally Posted by El Ropo

They aren't discussions, they're edicts.

Oh my!

Pappy · 07-22-2012, 06:33 AM

Quote:

Originally Posted by Pole D

Do you stick with no fat cap when using your UDS? When I'm putting them on the UDS I usually go with the fat cap down to somewhat protect the meat.

Yes, no fat cap in the UDS. This protects the meat.

TomB · 07-22-2012, 09:11 AM

Not meaning to hijack but cameraman, I read your post. What was the gasket mod you did?

cameraman · 07-22-2012, 09:59 AM

Here it is.

Athrasher · 07-23-2012, 09:56 AM

Has anyone tried wrapping butt in foil when color looks good and making holes in foil to allow steam out?

JD McGee · 07-23-2012, 10:04 AM

I cook all my butts hnf...foil when the color is right and the bark is set. Never had an issue with mushy bark...

Lake Dogs · 07-23-2012, 10:26 AM

You have it in piece-parts above. The answer to your original question is in two parts, both in your control:

1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture?

I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer
them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently.

2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker.

A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark.

Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate.

07-21-2012, 04:57 PM	#16
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	now there is a stall in pork but???? Hmmm Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil? __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

07-21-2012, 05:11 PM	#18
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I think the opinons rage........No FOIL........... Your milage may vary __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

07-21-2012, 05:49 PM	#20
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Ifn, you foiled and Farked it up then............ Albert King - 1981 - Born Under A Bad Sign - YouTube __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

07-21-2012, 06:23 PM	#22
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	I cooked a butt last week and panned and lightly covered the pan when it looked like this -- When it was finished and pulled it had plenty of crispy bark bits -- And I had plenty of pan drippings to defat and make sauce with the next day -- Here's the thread. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

07-22-2012, 09:11 AM	#26
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA	Not meaning to hijack but cameraman, I read your post. What was the gasket mod you did? __________________ Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

07-21-2012, 05:03 PM	#17
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	I foil at 165 and add 1/2 stick of unsalted butter cut lengthwise before closing. When you added liquid, you basically steamed the butt. If you injected the butt, you would not have had a situation where you felt you needed to add liquid. I would highly recommend following a Pro that has won multiple awards in this area I basically follow this method with some added changes and turns out great every time. http://virtualweberbullet.com/pork4.html Good luck,

07-22-2012, 09:59 AM	#27
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Here it is. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

07-23-2012, 09:56 AM	#28
Athrasher Found some matches. Join Date: 06-11-12 Location: IN	Has anyone tried wrapping butt in foil when color looks good and making holes in foil to allow steam out?

07-23-2012, 10:04 AM	#29
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	I cook all my butts hnf...foil when the color is right and the bark is set. Never had an issue with mushy bark... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

07-23-2012, 10:26 AM	#30
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	You have it in piece-parts above. The answer to your original question is in two parts, both in your control: 1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture? I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently. 2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker. A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark. Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 07-23-2012 at 11:25 AM..