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to finish in foil or not to finish in foil, that is my ?

  • Thread starter Thread starter spanky
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spanky

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What is the benefit to putting meat in foil after a period of time. Ive seen it done and heard of others doing it. I have never done this and cant really see the need for it, am i missing something?
 
Hey Spanky,

I do it for 2 reasons. First, it ends the "smoking." I cook low and sslloowwwww. Having exposed meat for 14-20 hours can make it way too smokey flavored.

Secondly, exposed meat in the smoker can get a rubbery exterior texture after extended periods. Wrapping in foil seems to help draw the juices back toward the surface, creating an extremely moist and tender product.

I recommend you cook two briskets or two rib racks next time. Foil one and leave the other without. Then do a side by side taste test and judge for yourself.

Good luck and welcome, brother.
 
Spanky, Welcome and standby for one of the best parts of this group, differing opinions. Unlike Brother Auscos, I think oversmoking comes from poor ignition in the firebox or improper wood selection. I also think smoke penetration stops at a given temp. What temp that would be is debatable, but I foil briskets and butts @ 160. Butts I finish in foil. Brisket I remove @ 190-195 and finish out of the foil (about 60-90 mins) to revive the bark. I think bark, the outer crust of a brisket, is as much a part of true Q as using real wood. If I could replicate the juiciness and tenderness any other way I'd skip wrapping, frankly I think its a pain, but the benefits make it worth the effort.
Welcome Brother, I'm sure my second opinion won't be the last.
 
I mop and then foil because I like the results better. The end.

On the Food TV show BBQ special this week, the "Whole Hog" winner injected the whole hog with pineapple juice and wrapped the entire hog in foil at the start of cooking. Won first place.
 
I got the difinitive authoritive book on foil cooking, recipes, techniques, etc. A wonderful gift from the Bretheren. It says to foil.
 
I don't foil. But I smoke at 200 so never have problems with things being not tender unless I fail to watch the temp. that said, I don't have a problem at all with foiling, and often wrap and cooler meat to rest If it is done before company arrives (presuming I am willing to wait on them).
 
the only meat i seem to have a problem with where i can see the foil helping is ribs. I usually use the water pan and a mop or spray on brisket or pork and it seems to be moist and full of flavor. if i used the foil, i would have to take it back off so that i could rejuvinate the bark. but next chance i get ill try it both ways and compare. I also notice most restraunts dont use foil. but i also notice the meat can sometimes be dry. thanks for the imput everyone. i think ill make this my new hangout
 
Spanky, for ribs The Bretheren approved method (may I call it that) is 3-2-1. At 200-250 smoking temps 3 hours cooking, then into foil for 2 hours then out of the foil for 1 more hour. This applies to spares, for loin back or baby backs you can cut back a bit on the time.

We're always glad to have another Brother, Introduce yourself over in the Cattle Call forum, let us know a bit about yourself and what you cook on, for now welcome aboard.
 
Spanky, left out perhaps the most important part of 3-2-1. Before you seal up the foil, spray or mop thoroughly.
 
i do both.. prefer to foil because i believe it tenderizes and prodiuces a better end product, briskets always get foiled, pork butts sometimes, ribs ok 50/50. The last 4 buttsw I did at memorial day, i didnt foil and i honestly think they wer3 ethe best i ever did. Difference was they were done in the WSM and locked in at 225 for 12 hours or so. babybacks, sometimes i wont foil just cause im baqbysitting the fire and enjoyin the Q experience of that babysittin.. so keepin temps at 200-210 and spraying often keeps them moist. I have found that not foiling produces a more "competition quality" rib. I'm talkin about that gentle tug you need to get the meat off the bone and the meat is also a little more firm. In my yard, I aint got no judges, so i like the foiled product of fall off the bone, melt in your mouth Q better. best idea ya got above here is try it both ways, decide which ya like better and in a few months try it again and see if ya want some variety. In the long run, ya may just do it both ways depending on your mood.

oh yeah.... Welcome!!!
 
BBR....Great when in the smoke 6-8 hrs above a big cast Iron Pot of beans which is above the heat shield, smoke is from apple wood and then sauce and foil the BBR for 2 hrs below the heat shield, then into cooler. Light flavor of apple will be all the way into the bones. And with a bite and tug the meat will pull away from them pink bones. They are :D :D :D :D :D great.
 
BigAl said:
BBR....Great when in the smoke 6-8 hrs above a big cast Iron Pot of beans which is above the heat shield, smoke is from apple wood and then sauce and foil the BBR for 2 hrs below the heat shield, then into cooler. Light flavor of apple will be all the way into the bones. And with a bite and tug the meat will pull away from them pink bones. They are :D :D :D :D :D great.
Oh God, Al, you're making me drool on the keyboaiioweuiasbidabsdiaadas...zzzzt
 
arlin.... you sure thats drool???? Looks like them keys are stickin... eeewwwwwwwwwww. :shock:
 
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