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To much liquid?

post #1 of 7
Thread Starter 
When foiling what would happen if to much liquid were used?
post #2 of 7

Other than leaking all over the place and rinsing off any rubs or seasonings, not much.  Just gives you more jus you can use for gravy or sauces.   

 

The more liquid you add to the wrap the closer you get to braising the meat.  I don't believe I've braised anything since I started smoking but that's how I used to do a lot of chuckies, briskets, and butts/shoulders. 

post #3 of 7
What are you smoking? You post short one line questions and it makes it hard to answer. More info is needed. The only thing I foil and add liquid to is beef ribs. The amount of liquid depends on the size of the rack.
post #4 of 7

Also depends on how hot your chamber temp is.   Down around 225ish, a little bit of moisture turns to steam.   If you have a lot of liquid in the foil and your temps get much higher, you'll end up with boiling liquid that will definitely affect the texture of your meat.

post #5 of 7
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

What are you smoking? You post short one line questions and it makes it hard to answer. More info is needed. The only thing I foil and add liquid to is beef ribs. The amount of liquid depends on the size of the rack.
Was a hypothetical question...how much more info could I have given?
post #6 of 7
Quote:
Originally Posted by inkjunkie View Post


Was a hypothetical question...how much more info could I have given?

Well let me put it this way, Did I put to much water in the swimming pool?

 

Without knowing the variables there is no way to answer that question.

 

Lets say you were following a recipe that said to add 1/4 cup of liquid and you added 3 gallons. Well that would probably be a problem. But if you added close to the 1/4 cup you'd probably be fine. The cut of meat and the size of the cut would also make a difference. Too much liquid using a tougher cut of meat may not matter as much as cooking something that is more delicate like fish. Smoker temps would also play a roll so knowing the temps and durations of the cook is important. A chuck roast cooked in a gallon of liquid for a long period is going to end up different than a chuck roast cooked with a small amount of liquid. So with any specifics there's no way to answer your question.

post #7 of 7
Thread Starter 

Was a simple hypothetical question...can't give you info i don't have...sorry I asked....


Edited by inkjunkie - 6/22/15 at 11:58am
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