Butt questions after watching BBQ Pitmaster show

jds22

Smoke Blower

Original poster

Jun 18, 2012

88

12

Central IL

• Sep 2, 2012

• #1

I'm new to this and still learning so bear with me.

I was watching an episode where they were cooking butts. If I understood them correctly, they rubbed and foiled the butts at the start of the cook. Once IT had reached 190 or so, they then pulled back the foil and mopped the butts to create bark.

Have any of you done it this way? I've only done 3 butts since I've been smoking but I've never foilded at the begining of the cook.

I'm always looking for something new to try so should I give this a go? Any tips if I do?

Thanks

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 2, 2012

• #2

That is a new one for me. I have only foiled at the end of the smoke.

 

rubbin butts

Smoking Fanatic

Feb 1, 2011

472

20

Lake City, Florida

• Sep 2, 2012

• #3

Foiling at the start of the cook time prevents the smoke from flavoring the meat. If your going to cook it that way, you might as well cook it in the oven.

 

jds22

Smoke Blower

Original poster

Thread starter

Jun 18, 2012

88

12

Central IL

• Sep 2, 2012

• #4

Rubbin Butts said:

Foiling at the start of the cook time prevents the smoke from flavoring the meat. If your going to cook it that way, you might as well cook it in the oven.

Click to expand...

That's what I thought.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #5

Agree. Supposedly meat stops accept smoke internally when the IT reaches 140º. Surface area will still accept smoke. You would probably have to reapply rub also doing it that way.