Foil or no Foil

Discussion in 'Pork' started by smokinjake, May 2, 2009.

  1. What are the pros and cons of foiling vs. no-foiling?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Foiling usually allows it to braise in its own juices therefore being more tender. Some people will disagree with this but thats my thought and they can have theirs. I would suggest trying it both ways and see which you prefer
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Yep - Piney hit the nail on the head. I prefer no foil but have yet to try both [​IMG]
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I've done both ways, and since I've tried foiling (steam pans with a tent for me), I like the more tender texture it can yield. Depending on how tender I want it, will determine the foiled cook time. Then, firm it up on open cook grates again, just to give a bit stiffer exterior of the meat. I love this method for ribs and roasts (pork and beef).

    I almost always use wet smoke, and I never thought that foiling would make much difference...I had to prove it to myself. I highly recommend it.

    Good smokes to ya!

  5. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Don't know that I'd call it "pros and cons" necessarilly, it just depends on what you're into.

    Foiling makes it easier to achieve consistent results. Like Piney said, braising the meat and making it nice and tender. It also helps speed up the cook somewhat on briskets and butts. But it tends to make the bark mushy as Eric stated so if you like a firmer bark, taking it out of the foil to firm it up on the grates may be a good idea. I do this with ribs but not butts or brisket.

    Great results can be obtained both ways, at least from the Qviews I have seen, but I find that doing it without foil is a little tricky -- at least for me anyways. [​IMG]

  6. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Its a balance thing. First You smoke/roast the meat for the first bit then take it out and foil it for braising. If you braise it the correct amount of time it will be fall off the bone tender and very flavourful. At this point you put it back in the smoke for the last firming up. If you leave it in the foil for too long the meat developes a loss of texture and even becomes a little mushy. Once this happens a small loss of flavour also results.
    I know this because twice during a rib smoke I overslept during the foil part and it went 3 hours in the foil instead of one and a half to two hours like I had polanned. It was still good pork but not 100% like it usually is. I have done this oversleep thing twice so far. [​IMG]

    You just have to do it a few times to get the timing just right.

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