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Foil question

post #1 of 3
Thread Starter 
What do you guys mean when you put it in foil for the last couple of hours? Or am I just reading into the posts to much. I was planning on pulling the loin at 150 and wrapping it in foil and putting it in a cooler for a couple of hours. Is that going to work? Also, should I keep adding wood throughout the entire time of the smoke or pull the pan every once in a while? SHould I spray some apple juice on it once in a while to? Sorry for all of the questions, very new to smoking here. Thanks, Jeff
post #2 of 3
Putting it in foil foil for the last cpl of hours will help keep the moisture in the meat.
No need to add smoke at this time cuz it will never make it to the meat.
After you pull it off the smoker it is a good idea to keep it in foil and let it it rest for awhile to help lock the moisture in the meat. a cooler is a perfect place for it. I try to let it rest for a min of 30 mins than slice and serve.
You wont be disapointed if ya try it that way.
post #3 of 3
just something else to keep in mind. Adding some kind of juice inside the foil like apple juice or bourbon will really add some flavor. Good luck
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