First Butt on Saturday

jasper95

Newbie

Original poster

Jul 31, 2007

21

10

• Aug 10, 2007

• #1

Ok, I'm making some pulled pork on Saturday and I have a quick question. After hitting 145, I plan on wrapping in foil and putting back in smoker. Will the foil hurt my Polder thermometer and do you just stick it through the foil in one tiny spot? I assume this will not degrade the positive affects of the foil, but bad things tend to happen when I start assuming.....

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Aug 10, 2007

• #2

I have polder dual also. I found that when in foil the part of the probe that's supposed to tell the oven/smoker temp gets fouled up (not telling the temp correctly) when i foil the butt. Don't know if it's just mine or not. I'm interested to know if this happens to you.

Take care, have fun, and do good!

Regards,

Meowey

 

ozark rt

Meat Mopper

OTBS Member

Jan 25, 2007

290

13

North Arkansas

• Aug 10, 2007

• #3

Though my probe isn't a Polder I haven't had any problems with incorrect readings. Make sure you place the probe high enough that you don't allow your "juices" to escape.

 

smokin_all_night

Meat Mopper

OTBS Member

Jul 3, 2005

190

11

North Texas

• Aug 11, 2007

• #4

Jasper, 145 is too soon to pull. Pull at 175 to 185, wrap and put back in if you desire until 200F. Remember though folks ahve been cooking shoulders for 100 years without wrapping in foil. It's not really necessary. At 145, the meat is not yet tender and it has probably not smoked enough. The smoke will continue to penetrate the whole time. The smoke ring will stop forming but the smoke falvor will continue to improve beyond 145.

Regards,

Aubrey Page
-----------
OTBS #007

 

blackhawk19

Master of the Pit

OTBS Member

Jun 20, 2007

1,778

27

Troy AL

• Aug 11, 2007

• #5

I have never foiled mine, I cook at 225° to 250° and bring it to 200° and there always plenty juicy, then I enjoy

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• Aug 11, 2007

• #6

My experience concurs with Blackhawk's post. Just don't forget to make some of Florida Jeff's finishing sauce and put it on the pork after pulling.

 

hillbillysmoker

Master of the Pit

OTBS Member

Feb 7, 2007

1,078

10

Cabins, WV

• Aug 11, 2007

• #7

I shoot the apple juice to mine and take it to 195 and then FTC for several hours with another shot of apple juice added. Works great.

 

jpeck

Newbie

Aug 14, 2007

27

10

Cola, SC

• Aug 14, 2007

• #8

smoke at 250 untill bone is loose. Remove and allow to rest for 30 min pull apart and eat.

 

jon3000

Fire Starter

Jun 14, 2007

42

10

Elk Grove

• Aug 16, 2007

• #9

Great question Jasper. I"m doing the same thing on Sat and wondered the same think. Good luck to you...

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Aug 16, 2007

• #10

I almost always foil makes lots of juice. Sometime I don't foil until the end but I always foil.

 

ma?tley ca 1/4 e

Meat Mopper

OTBS Member

Mar 12, 2006

172

10

Mobile, AL

• Aug 17, 2007

• #11

Check this out...

http://www.smoking-meat.com/nov-2005...d-recipes.html