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Question, foiling at a higher temp??

post #1 of 3
Thread Starter 
I was wondering if anybody has ever foiled a pork butt at a temp above the stall, say like 180 or 185?

I usually don't foil butts but I was thinking of foiling at 180 and bringing inside to finish in the oven because of darkness.

Anything wrong with foiling at a higher temp than the usual 160-165?
post #2 of 3
Nothing wrong with it. I probably would just put the roast on a rack over a pan (or in a roasting pan with a rack) and put it in the oven set at the same temp as the smoker. I don't like foiling because it ruins the bark.
post #3 of 3
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Nothing wrong with it. I probably would just put the roast on a rack over a pan (or in a roasting pan with a rack) and put it in the oven set at the same temp as the smoker. I don't like foiling because it ruins the bark.

I'm a no foil guy myself and I like my bark. I figured foiling at a higher temp would preserve more of the bark as say 165. I was also wondering this because the colder outside temps and wind are giving my gasser some good temp swings.

Just wanted to bring it in and finish indoors as opposed to me monkeying around in the dark for a few more hours.
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