Just a question I've been wondering about for some time.
A lot of foiling goes on, after some meats are smoked to temp, or time. Then we foil it and put it back in the smoker for X amount of time.
Then we un-foil and still using the smoker, with or without smoke, to finish it.
My question is:
Why do we put meat back in the smoker for an hour or so, after foiling, rather than just finish in oven uncovered, to firm up the bark or sauce.
Is anymore smoke really added to meat after foiling? Or is it just added to the rub or sauce?
Why not make your sauce, if you use it, in a shallow pan to absorb smoke, "in the smoker" as you smoke the meat?
Or for that matter, smoke your rub mix, if you have no sugar in it yet? Then you can foil in oven, and finish un-foiled in oven after saucing, and still have smoky flavor throughout?.
How far off the mark am I? Or am I on a right track? Not the only track, just "a" right one. LOL
Reason I asked is that I am going to try Jeff's single cut ribs from his newsletter, today or tomorrow. I seldom use sauce.
Smoke naked 2 hours, rub, foil and cook 1 1/2 hours, remove foil, rub again (sauce if wanted) and cook uncovered for 1 1/2 to 2 hours until done.
Would I achieve the same result, if I did everything after the initial two hour smoking naked, in oven?
If I can achieve same flavor with using oven after initial smoking time, it will save me money over continuing burning charcoal for an extra for an extra 3-4 hours.
I use a COS so coal cost is a concern. Meat may be cheap, but add in the charcoal, it get to be a high priced dinner sometimes.
If no experienced replies, for or against, then I will just follow Jeff's recipe and burn the extra charcoal. LOL
I can use your experienced input.
Thanks guys and gals.