Does Foiling Butt Cut Time Significantly?

T

thunder lite

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Apr 24, 2010

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11

Rogers, MN

• Dec 24, 2012

• #1

I realize every piece of meat is different, but this seems odd to me. Saturday, I smoked a 9.7 lb butt. It took ~14 hours to reach 200 with my MES40 set to 230. I didn't foil it. I'm planning on pulled pork for lunch tomorrow, so I decided to use the method outlined in the sticky. Today, I put a 9.5 lb butt on at 9 am. It took about 3.5 hours to reach 140 IT. Foiled it at 165. It's almost 8 hours and the IT is now 192. At this rate it'll be done in less than 10 hours.

Does that seem right?

Ron

 

Last edited: Dec 24, 2012

daveomak

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• Dec 24, 2012

• #2

Yes..... Dave

 

jarjarchef

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• Dec 24, 2012

• #3

It does cut it down...

I just cook at a higher temp and push through the stall. I don't wrap mine.

I word of caution on the MES. Their stock thermometer leaves some to be desired on accuracy. I would suggest get something like the Maverick to make sure.

 

T

thunder lite

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Apr 24, 2010

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Rogers, MN

• Dec 24, 2012

• #4

I agree on the Maverick. Hopefully Santa brings one tonight.

 

T

thunder lite

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Apr 24, 2010

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Rogers, MN

• Dec 24, 2012

• #5

MES read 202, so I pulled it to check it. Using my trusted instant read, the same area read 185. Covered it back up and put back in.

Hurry Santa, hurry!!

 

daveomak

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• Dec 24, 2012

• #6

TL, here is a scientific explanation of the stall.....   click on the link..

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

 

sqwib

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• Dec 24, 2012

• #7

Yes.
I just done a whole ham that was halved
One side was 60 minutes per pound and the other half was closer to my usual time of 80 minutes.
The other picnic and Butt were done at 60 min. Per pound.
Internal was 205. Cook temp was 250 with a few drops in temp to 200-225. All were foiled

 

T

thunder lite

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Apr 24, 2010

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Rogers, MN

• Dec 26, 2012

• #8

I had a few minutes today, so I decided to check out the accuracy of the MES meat probe vs an instant read I have that measures 32.5 in an ice bath and 211 in boiling water. Here's what I found:

Instant MES

32         32

134      156

140      163

155      177

170      194

180      206

190      223

200      234

It's now pretty clear to me why when the MES meat probe was reading 200 when in the butt, the bone was still firmly attached and the meat was tough to pull.

A bigger concern is the discrepancy at the 140 mark. That could be dangerous.

Goes to show the importance of checking these things before actually putting them into use and also the value of an external or secondary temp gauge.

Ron

 

jarjarchef

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• Dec 26, 2012

• #9

Yep you are correct.... The single most important tool you can have is an accurate thermometer......

Thank you for posting what you found....

 

sqwib

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• Dec 26, 2012

• #10

Way to go with your research

 

pastorgadget

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Aug 4, 2012

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Shelby Twp.

• Dec 26, 2012

• #11

DaveOmak said:

TL, here is a scientific explanation of the stall.....   click on the link..

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

Click to expand...

This was some great information thanks for sharing. I forgot about foiling when I smoked our Christmas Turkey Breast. I could have saved my self some grief foiling at 150. The joys of smoking live and learn. 

 

venture

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Central California

• Dec 26, 2012

• #12

This thread is going different directions.

Yes foiling can decrease cooking time.  But, don't forget that the foiling time takes away from the cooking time that would have been without foiling.  Waiting for the smoker to come back  up to temp, and all that?

Foiling can help to keep meat moist, but it can also reduce bark for those who like a tougher bark.

Compromises?  Everything in life seems to be a compromise?

Do I want great mileage, or a truck that can haul something?

Good luck and good smoking.