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Question about foiling..

post #1 of 7
Thread Starter 
I noticed folks foil at the stall area....around 160* or so....talking about a butt....

Let's say the butt pushes thru the stall but you are running short on time. Can it be foiled just to speed up the tail end? Based upon 5he fact that I have seen folks make mention of foiling and finishing in the kitchen I am guessing it can be done. But does it alter the taste?
post #2 of 7

IJ, Your bark will take a hit but it will speed up the process.

post #3 of 7

There are a lot of opinions on when to foil. I read recently that you should foil after the stall so you aren't pulling the meat from the heat right in the middle of the stall. I have done it before, during, and after the stall and can't really tell the difference. It definitely does speed things along and allows you to catch a lot of drippings to use as a finishing sauce.

post #4 of 7

On the last 2 pork butts I've done, I have started them at about 7am, in the smoker at 250 until about 2pm, then on to a roasting rack in a pan with about a cup of liquid in the bottom of the pan.  Tightly foil over the meat and pan, and into a 350 oven to speed it to the end.  Usaly one about another 1.5-2.5 hours. Rest, pull / finish sauce, devour!  


The next butt I'm going to try wrapping in foil with liquid and back into the smoker at a higher temp, just to see if I can keep the oven free for the missus.

post #5 of 7

It's called The Texas Crutch for a reason...but it not only speeds up the process but it also helps retain the moisture that is needed to keep a piece of meat nice and juicy.  As mentioned, it does mush up the bark, but a simple venting for 15 minutes or so once pulled from the heat, will allow the bark to reset, then off to at least a 1 hour rest before pulling or chopping.  

post #6 of 7

I never wrap .

post #7 of 7
I don't pay any attention to the stall. Depending on the density of the meat, it can happen anywhere from 150* to not at all. I wrap at 160* stall or not.
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