Here's a dumb question about pulled pork...I'm just curious

appwsmsmkr1 · Mar 5, 2013

I've read about foiling pork halfway through but this method doesn't produce a good bark.

Has anyone tried foiling at the beginning of the cook them removing the foil in middle of the cook to posibily produce the bark later on?

Regards, a very inexperienced cook

fpnmf · Mar 5, 2013

Not that I have heard....fergetabout foiling..

Just cook straight thru...like this!!

http://www.smokingmeatforums.com/t/128258/todays-smoke-a-tale-of-two-butts

Craig

bruno994 · Mar 5, 2013

If you foil in the beginning, you will not get any smoke on the meat. I cook until the IT reaches 160, wrap until it gets to 190, then unwrap until it's done. This way you get the best of everything.

dward51 · Mar 5, 2013

Yep, if you foil from the start, you might as well cook it in the oven in the house. No smoke flavor

The majority of the smoke flavor is absorbed at the lower temps and meat absorbs very little after a certain point (I seem to want to say it's around 140*, but I'm not certain on that from memory). Plus bark is built up over time. Go "naked" the entire cook as Craig suggested. That's the way most of us do it (oh man does that just sound wrong or what).

pgsmoker64 · Mar 5, 2013

The meat will continue to absorb smoke throughout an entire cook, but I agree with Craig....forget the foil and just let it cook, especially if you like the bark. I typically stop applying smoke after about 6 hours because I think it has enough smoke flavor by then; however, that is my preference.

Good luck,

Bill

dirtsailor2003 · Mar 5, 2013

No Foil!!! I really think that pulled pork is better a day after smoking it. So I usually smoke the butt the day before I need it and re-heat. Then there's no stress and I get to enjoy the party too!

whtplainssmoker · Mar 5, 2013

Foiling first would severely reduce the amount of smoke intake. I've foiled, but only to help get through the stall. I'm too impatient to go without foil the whole time.

appwsmsmkr1 · Mar 5, 2013

No foil I guess is the way to go!

Dutch · Mar 5, 2013

No foil here. As long as the butt is exposed to heat and smoke, it will take on the smoke flavor. The smoke ring which is a reaction of the smoke and the myoglobin in the meat quits developing after 140°.

YMMV

seenred · Mar 5, 2013

I've done both foil and no-foil, but like most of the other guys I prefer to go no-foil for the whole cook. I will foil it only after it comes out of the smoker for a 1-2 hour rest.

scootermagoo · Mar 5, 2013

No question is a dumb question. I personally go no-foil. I have done a few butts and haven't been disappointed yet. Always moist and delish.

appwsmsmkr1 · Mar 6, 2013

Mr. Dutch, thank you. And I can't wait to make your beans. Every time I see a picture of them makes me want to go to our local warehouse store and get the ingredients to make them! (We are only 2 here, lol)

appwsmsmkr1 · Mar 6, 2013

Thank you all v much for your responses you are helping out so much.

smokinhusker · Mar 6, 2013

No foil! Bark is awesome then!

cisco1 · Mar 10, 2013

I just saw your post about Beans Ha! what brand do u look for and style and what extra ingredients do ya add? Id sure like to find a good "Baked Beans" recipe to add to my smoker.Hope you can help.Thanx

snorkelinggirl · Mar 10, 2013

OK, a question for all you "no foil" guys.

When I foil a butt a 160 deg IT, a lot of juice gets trapped in the foil. If you don't foil, does this juice still get produced and just make a mess inside the smoker? Or does the bark hold the juice inside the butt?

Thanks for any insight!

Clarissa

davidhef88 · Mar 10, 2013

SnorkelingGirl said:
OK, a question for all you "no foil" guys.
When I foil a butt a 160 deg IT, a lot of juice gets trapped in the foil. If you don't foil, does this juice still get produced and just make a mess inside the smoker? Or does the bark hold the juice inside the butt?

Thanks for any insight!
Clarissa

I keep a foil pan under my butt got the entire smoke to collect the juices. I usually add most of it back to the meat after its pulled.

snorkelinggirl · Mar 10, 2013

Davidhef88 said:
I keep a foil pan under my butt got the entire smoke to collect the juices. I usually add most of it back to the meat after its pulled.

Ah! Thanks, David. That makes perfect sense.

geerock · Mar 10, 2013

Loose foiling late in the cook for me. Leave a corner or two open to let steam escape but still moist. You get a good bark and still super tender meat. There have been times I didn't foul at all and got great product. Pork has a good amount of fat and moisture and is tough to screw up, but after years of smoking the loose foil method works for me.

appwsmsmkr1 · Mar 10, 2013

Do a search on this site for "dutch's baked beans" they look delish!

Here's a dumb question about pulled pork...I'm just curious

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