Foiling....Yes or No?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

vetmp

Smoke Blower
Original poster
Dec 20, 2012
93
11
Newburgh (Town), New York
Hello all,

I've been wondering, what is the best way to foil and should I try and foil everything as I am cooking it or would there only be certain things. I have a 34cu/in Smoke Hollow and it has a water pan that does a really good job of keeping everything moist and I am wondering, should I foil or shouldn't I? What are the pros and cons of doing it that way? I don't do it now and I have to say that I have never had bad results other than maybe the bark is a little dark but it is always nice when all is said and done. Could use a few pointers also on when to foil if that is the way I should go and what is good for the different meats to add to keep it moist when it is wrapped. Thanks everyone. Hope to hear from you.
 
Hi Vetmp,

Foiling is a personal preference, completely.  Many foil when smoking butts and briskets at about 165 to help get through the stall experienced when slow smoking large cuts of meat.  This is known as the Texas Crutch.  If you foil you won't get the really good bark but it sounds like you may not be a bark man anyway, so it's worth a try. You can add a little juice or liquid of your choice.

I personally don't foil butts and briskets unless I have a time issue and need to get through the stall quickly.

I do foil my babyback ribs only because my family likes really really tender ribs.  Sometimes I add brown sugar, parkay, and honey inside the foil on the meat side of the ribs.

Your best bet is to play around with it and find out if it is method you would like to employ.  If you like it keep doing it, and if you don't, well then don't!

Good luck and get smokin'

Bill
 
Last edited:
  • Like
Reactions: vetmp
I started out foiling but quickly learned that if I'm patient enough there is no need. After many successful smokes using foil I got lazy a few times and just let it ride. As strange as it seemed to me the meat would turn out tender and juicy if I just left it alone. Nobody is complaining either. So my personal preference is to let everything go until it tells me that it's done.....this does take practice with your particular smoker.

Another thing that I learned was there is no need for water in the pan for my WSM....I also resisted the idea that sand works fine. After a buddy of mine mentioned that he was using sand I gave it a shot. Lo and behold it worked like a charm. Actually better. The temps are rock steady and I never have to worry about it running dry. Simply cover the sand with foil and toss it after the smoke. Very easy and I don't dread cleaning the water pan anymore. Also sand has had zero effect on how juicy the final product is. 

Having just started smoking a few years ago I sure don't have all the answers but what I have explained above has made it so much easier to get to the desired point.....which is great tasting BBQ!
 
Last edited:
No foil for me either - I like bark too much!  No water either & I have no trouble getting tender, juicy Q 
biggrin.gif


 
I have foiled sometimes to buy myself time if i had to run some errands and was already pretty high internal temp. Little risk of overcooking.
 
Well....If I'm smoking meat for later use I foil to get the juices. I wrap after hitting 150 because some say meat only absorbs smoke until 140 or so true or not don't know. Have stopped smoking many times at 150 and smoke ring is as good as any I've seen. Have a LP burner out of a wall furnace can but in smoker. You can just about set your clock as to when the meat will be done if you wrap. Now if I'm smoking for immediate consumption I don't wrap and like it better. What I have not tried is to wrap then when meet is done remove from wrap and put back into cooker for 30-45 min. to dry bark back out. Will someday when I'm smoking and not hungry.
icon_eek.gif
 
Ribs are the only meat I have foiled. I used to go with no foil and it seemed like it was all hit and miss on the tenderness. I then used the 3-2-1 method and get great results each time. I am going to try foiling a brisket to see if I can get a little more tenderness out of it. That said I think it is an individule preference. As for flavor, I dont have much taste or smell so I depend on smoke and other seasonings for my self but the family only comments on tenderness when I foil or not and foiling gets the better results for the the clan.
 
I don't foil butts, but I also have a propane smoker so ramping up the temp a bit to help push through the stall is as easy as turning a knob. I do wrap my ribs because I have seen a noticeable difference in not doing it, but in the end it's all personal preference.
 
  • Like
Reactions: vetmp
I always Foil Ribs and Brisket. Butts vary by how early I get them on and the situation. The liquid I use on beef is still under construction but for Pork, I always use my Foiling Juice...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For Pulled Pork: Make a Double batch, Butter optional...

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
 
So that has pretty much summed it up for me when it comes to foiling....does anyone else have a foiling juice recipe they would like to share?
 
So that has pretty much summed it up for me when it comes to foiling....does anyone else have a foiling juice recipe they would like to share?
I like to the keep it simple advice. Just apple juice, cherry juice or what ever is handy. I did find that bottle of pre mixed margrita is an excellent marinade on ribs for an over night marinade. Im thinking of using it as a juice in  the foil also.
 
So that has pretty much summed it up for me when it comes to foiling....does anyone else have a foiling juice recipe they would like to share?
Coke or Dr. Pepper with a healthy shaking of rub in the foil or foil pans.  I use the pans so as to catch all the juices, they also eliminate the need to double foil.  I do love me some foil...I use it on everything, ribs, brisket, butts.  If your concerned about your bark, just unfoil or open the foil up about an hour or so before you finish the cook and the bark will usually reset.   
 
I foil ribs, butts, briskets but usually wait until they get to 185° on the butts and brisket. I get a little more bark that way. By then I want

to be done cooking and usually can't drink anymore so foiling speeds up the end of da-smoke....
pepsi.gif
I'll drink to that...
beercheer.gif
 
I foil ribs, butts, briskets but usually wait until they get to 185° on the butts and brisket. I get a little more bark that way. By then I want

to be done cooking and usually can't drink anymore so foiling speeds up the end of da-smoke....
pepsi.gif
I'll drink to that...
beercheer.gif
Sounds like your the one to blame for teaching our Michigan "Yoopers" (people from the U.P. (upper peninsula)) how to talk.
hit.gif
 For those reading this who don't know what I mean and would like an example, watch the movie "Fargo" and just listen. LOL jk
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky