Hi everyone, I have a electric smoker that I use quite regularly which I have been hesitated to wrap
meat in foil, has any one done this? are there any problems with it? I appreciate any advice.
Hello and welcome, I run an electric smoker and have once or twice foiled meat in it.
I don't do it much because I love the smoke on the meat.
But it most certainly can be done.
Other folks with a lot more knowledge will, I'm sure be along here shortly.
Keep on smokin' Ed
Welcome...Foiling meat is very common, usually with some liquid, when the Internal Temp (IT) stops rising. For a Pork Butt this stall is usually between 155 and 165°F and foiling speeds through the stall. Then there is the 3-2-1 method for Ribs 3 hours smoke. 2 hours in Foil and 1 hour back in the smoker. Also in the event the meat is done early and the guests are not, wrap in foil and towels and stick everything in a small cooler and the meat will stay hot for several hours...JJ
Yes it's OK, but why would you do that?
If it's done it will continue to cook in the foil, then it will be over done.
If your just trying to keep it warm, you would need to keep the smoker temp around 175.
Easier way to keep it warm would be to wrap it in foil & towels like JJ said.
Good morning and welcome to the forum, from a sunny and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
Nothing wrong with wrapping in Foil,