Mister Bob
Babbling Farker
- Joined
- Jun 15, 2009
- Location
- Scituate, RI
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.