The purpose of foiling is not to retain moisture it's to speed the cook time.So is there a happy medium then? Can you maintain the moisture from wrapping but still get a good bark? Seems odd that you'd have to sacrifice one to get the other.
The purpose of foiling is not to retain moisture it's to speed the cook time.
There's so much fat in a butt or shoulder they're almost impossible to dry out.
So if you don't mind the extra time don't foil it.
And you'll still have some bark if you do foil.itll just be a little softer...
Exactly right about wrapping...Makes sense now. So I'm assuming this would apply at any point above 165 degrees right? Example. If I need the pork to be ready in 14 hrs but at the 12hr mark, I'm still at 180 degrees, is it safe to say that I can pull it then, wrap and it will increase the speed time, right?
Also, I forgot, what is the stall speed for pork butts.......160-65? If I remember correctly, my last pork should smoke stalled for 2-3hrs at 165.
first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.What's the purpose of pulling the meat from the smoker at 165 and then foiling? Also, aside from not burning charcoal and hickory, what is the advantage of putting it in the oven vice leaving it on the smoker?
I used this method the first time I smoked but for the life of me I can't remember if I removed, foiled it, and put it back on the smoker. TIA for the info.
I've read that about butcher paper.first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.