Foiling Butts

[Mister Bob]

I was planning on trying a butt this week using this method but am concerned about adding some sort of liquid when I foil. I love a nice dark firm bark mixed throughout my pull and am afraid that by foiling and adding some apple juice mixture I will soften the bark. Thoughts?

It does soften the bark, but I think the benefits of foiling outweigh the down side in a competition. It's much easier to get tender and moist pork with a more predictable timeframe through the stall and a color that doesn't continue to darken past that beautiful mahogany color.

As I said, when I cook for myself and my family, I like the darker crustier bark, but for competition, I get much better results with foil. Both ways can produce very tasty BBQ.

 

[NRA4Life]

I smoke them for about 8 hours until the bark is where I want it, then double wrap in foil for about another 2 hrs/until the bone pulls out easily.