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Pork In A Towel...

post #1 of 14
Thread Starter 
Thanks to all the help I've gotten here on the forum, I've been smoking some seriously good butts over the last year or so. One thing I'm wondering about, though, and I keep forgetting to ask (until now):

Once the butt reaches temp, I pull it, wrap it in a towel and place it in a cooler as suggested by most folks here. But then when I take it out, the towel is pretty much soaked in juices. So much so that I'm reluctant to put the towel in the washer for fear that any clothes we wash later will come out porked. I've basically been buying the cheapest towels I can find, like for a couple bucks apiece at Costco, say, and then just throwing them away after each cook, but this seems silly and wasteful.

So my question is, what do you do with your towels after your cook? Or are you all so good at foiling that none of the juices are leaking out? What am I doing wrong?
post #2 of 14

Try a half-sized aluminum steam table pan with a foil lid or tented with aluminum foil. I've had trouble even with double-layer foil becoming perforated by bone, or even just slight bit of rough handling. The foil steam pans will take alot of abuse before they give in, and I've never had issues when using them.

 

Another option (which I actually use quite often) is a covered or foil tented roasting pan or deep baking pan/dish. Depending on the weight of the pan, you may want to preheat it before putting your meat into it so it doesn't get cold-shocked upon laying it in to rest, but cleanup is never difficult, as you're not actually cooking in the pan, so nothing gets stuck to the surface.

 

 

 

 

Eric

post #3 of 14

I use the large (wide) heavy duty foil ,a couple wraps,and don't get much leakage.

 

The towels I use over and over,just hose them, let them air dry and they live with my other smoking stuff.

 

 

  Have a great day!!

 

  Craig

post #4 of 14
Thread Starter 
Forluv:

You're saying you foil it in the smoker, then place the foiled butt in one the other of these types of pan before wrapping with the towel? Or you place the foiled butts in one of these instead of wrapping in a towel and putting it in a cooler?
post #5 of 14

I usually double wrap it in aluminum foil after it hits temp and put it in the cooler with towels stuffed around it. You want the juices contained so the meat can reabsorb them.

post #6 of 14

X2 what solaryellow said...

post #7 of 14

Yea I think we all have a set of towels just for this purpose. They look nasty, but they wash up just fine.

post #8 of 14
Quote:
Originally Posted by Brick Pig View Post

Forluv:

You're saying you foil it in the smoker, then place the foiled butt in one the other of these types of pan before wrapping with the towel? Or you place the foiled butts in one of these instead of wrapping in a towel and putting it in a cooler?


I skip foiling the meat directly and go straight into a pan, then cover or foil tent tightly. Then towel wrap.

 

Eric
 

 

 

post #9 of 14

I usually put mine back in the Rubbermaid totes and cover with foil and then lay a couple of towels over top, with the tote sitting on a solid surface it stays warm/hot for a good while, not 7 or 8 hours but the last time I did pulled pork I went to pull it about 4 hours later and on the bottom it was still almost to hot to touch.

 

http://www.cabelas.com/product/Home-Cabin/Food-Processing/Food-Storage-Prep|/pc/104798880/c/104723280/sc/104344380/Libbey-5-Gray-Meat-ToteUtility-Tub/939471.uts?destination=%2Fcatalog%2Fbrowse%2Fhome-cabin-food-processing-food-storage-prep%2F_%2FN-1101301%2FNs-CATEGORY_SEQ_104344380%3FWTz_l%3DSBC%253BMMcat104791680%253Bcat104723280&WTz_l=SBC%3BMMcat104791680%3Bcat104723280%3Bcat104344380

 

Mine say rubbermaid, not sure who Libbey is.

post #10 of 14
Thread Starter 
Thanks for all the ideas. I ran to the store and grabbed a couple of the foil pans. Sounds like the easiest change I can make to my system. Got two 9-pounders in the smoke as I type. Dinner in another couple hours!
post #11 of 14

I throw them in a roasting pan, cover with foil, then into the cooler and then covered with towels. The point is just to keep the thing warm and a marine-quality cooler does that pretty well. The only time I wrapped them in towels individually was when they were done much earlier than I anticipated and I needed to keep them warm for over 6 hours. I used dog towels for that, and now boy do those dogs love being dried off!

post #12 of 14
Thread Starter 
I use our dog towels, too, but I was just getting way too much leakage of the juices. I think the foil pans are going to be just what the doctor ordered.
post #13 of 14

Hmm, never knew anyone that thru them directly into a towel. confused.gif  I just leave them in the same foil they were wrapped in. Then into a cooler, with the towel on the floor (to prevent heat from cracker cooler) and wrapping over the butt. Works good.

post #14 of 14
Thread Starter 
Quote:
Originally Posted by Flash View Post

Hmm, never knew anyone that thru them directly into a towel. confused.gif   I just leave them in the same foil they were wrapped in. Then into a cooler, with the towel on the floor (to prevent heat from cracker cooler) and wrapping over the butt. Works good.
I know this was over 8 months ago, but I just now saw this last post. I wasn't putting them directly into towels. I was doing exactly what you describe. But the towels were coming out soaked in the juices from the meat.

Anyway, I've been using the foil roasting pans since this thread, and they work great. Thanks again to everyone for the suggestions.
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