wrapping in foil
- Thread starter dog1234
- Start date
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what are you smoking, ribs ,brisket, b ribs. Turkey ?
i wrap brisket and B ribs .i don't wrap ribs and birds
austinl
Smoking Fanatic
I like "foiling" briskets and pork shoulders (or any other large solid hunk of meat) in foil pans with some "juice" aka; mop, thinned sauce, au jus, etc. because it will steam the meat and provide some final tenderizing. The meat will also flavor the liquid and is very tasty to serve over the meat or on the side or for cooking with other foods in place of broth.
tmetal
Newbie
I wrap my B ribs (3-2-1) method, I also wrap large pieces of meat (chuckies, butts, brisket). I also think it helps with the tenderizing.
weberlamp
Fire Starter
Both the 3-2-1 and 2-2-1 method for Baby Backs have served me very well. I usually foil my butts and they fall apart with ease not to mention the juice that collects in the foils makes for a great finishing sauce for butts.
I have always foiled but lately I have quit foiling my butts as I didn't like the mushy consistency I was getting after it came out of the foil.
When I first started out smoking, I foiled because lots of folks did it that way and it made sense to me. Always had good results, so I never smoked without the foil. One of these days I will try smoking something without and compare the results.
Let me ask you guys this..... If we are foiling butts and the likes, are we getting much somking after its foiled?
If not would I get simular restuts if I put the butt in an oven to finish it off?
If not would I get simular restuts if I put the butt in an oven to finish it off?
dabrisketman
Newbie
- May 20, 2012
- 1
- 10
When I smoked my first brisket....and got passed the frightening staget of the stall I didn't foil up and it turned out good and tasty, on my 2nd. Smoke alter internal temp reached 190 degrees, I wrapped it I heavy duty foil for an 1-1/2 hrs. It turned out to be the BEST and juiciest Brisket ever, now it's the only way I do it.....success every time....just remember be patient and don't open the smoker to look at it.....enjoy
austinl
Smoking Fanatic
Once you get to the point where you would decide to foil or not it should have plenty of exposure to smoke already. I have finished up foiled items in my oven when I didn't feel like messing with the smoker anymore and gotten pretty much the same results.
I don't foil and get great results on all my cooks ; I just stay patient and watch my temps. , that's what a Smoke is to me... just sayin'...
Have fun and...
Have fun and...
Wouldn't bet my life on it, but I would think that once you double foil (depending on how well it's done) you wouldn't get any meaningful smoke, if any at all. I use a MES40 that keeps a steady temperature, allowing me not to worry about making any adjustments to maintain the temp. So, after I foil the meat goes right back into the smoker, which would be the same as putting it in the oven at the same temp.
Correct once you put the meat in the foil you aren't going to get any more smoke flavor as it is inside the foil and the smoke can't get to it. At that point you could put it in the oven if you want as all you are doing is applying heat to it to finish up the cook and make it nice and tender.
I been finishing the butts in the oven (over night) without foiling .
i always smoke my butts in a pan so all i have to do is move it to the oven.
Set my Mavrick to go off when the IT hits 205 . Get up turn oven off.
I do foil it for the " rest time".
Best part about finishing in the oven is it makes the house smell so good :drool
i always smoke my butts in a pan so all i have to do is move it to the oven.
Set my Mavrick to go off when the IT hits 205 . Get up turn oven off.
I do foil it for the " rest time".
Best part about finishing in the oven is it makes the house smell so good :drool
The smoke smell has an opposite effect on me for some reason. After being around the smell of smoke all day I get so sick of it and some times it gets so bad that I don't even really want to eat the food. I have taken steps to not be exposed to the smoke as much and that has helped a lot but I still get sick of the smell if I am in it all day. I especially don't like the smell of left overs or foil pans that get set on the counter and have that smokey smell. I don't know what it is but the smell just gets to me. But the funny thing is last week I was shopping close to one of our local smoke joints and I commented to my wife several times how wonderful that smoke smelled coming from their smokers. I guess when I am in direct contact with smoke and for several hours at a time that is when the smell starts to get to me.I been finishing the butts in the oven (over night) without foiling .
i always smoke my butts in a pan so all i have to do is move it to the oven.
Set my Mavrick to go off when the IT hits 205 . Get up turn oven off.
I do foil it for the " rest time".
Best part about finishing in the oven is it makes the house smell so good
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