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Question about Aluminum Foil

post #1 of 15
Thread Starter 
Hi Everyone...

I Ran my first pork butt through my brand new MES last weekend using the instructions found here. It was great. Very tender and flavorful.

My only complaint is that the crust was so soft, it more or less dissolved when I was pulling the pork.

I'm not sure what I did wrong. My question is, if I skip the foiling part and leave the butt bare the whole time, will it make for a harder crust? Also, does this typically affect the cooking times?
post #2 of 15
Without foil the bark will be firmer. I don't think it will affect the time too much. That's one of the great things about smoking meat, you can try different techniques, and develop your own personal preferences. Enjoy the journey!

Take care, have fun, and do good!


post #3 of 15
I know when you foil it creates moisture...like when you cook with a pot on the stove and cover it. But being enclosed in the foil helps with the tenderness too because of the steam and the juices braising. I guess you could leave it bare but I'm sure the finished product would be a bit dryer...not as moist. I'm sure some of the more experienced guys here will help you better.
post #4 of 15
I have never foiled yet and my bark comes out great and firm take a look at a few Qviews I just posted .http://www.smokingmeatforums.com/for...threadid=19956, Like Meowey said different techniques for different people.

post #5 of 15
my first few butts, i didn't foil, and the barq on some was so hard, would take a jack-hammer to bust it up...........so now i foil at 170, cook to 200, and rest for at least a hour. But my rub uses alot of sugar, which causes the HARD barq
post #6 of 15
You could always unfoil towards the end (maybe last 5-10 degrees before pulling) to firm the bark back up some.

Play around with it until you find something that you're happy with!

post #7 of 15
I always foil my butts, I like the way it tenderizes the bark. Soft bark does not mean a less flavorful bark!
post #8 of 15
If you don't foil I figure yer gonna loose more moisture from the meat an the bark may get to tough. Foilin heps keep the juices in an make fer a more tender butt in my opinion. You could let it rest fer the hour er so then place in the oven fer just a bit ta dry up the outside ifin yall thinks it needs it. I never have a problem with mine. I use yeller mustard an then my rub a choice. Good luck.
post #9 of 15
Thread Starter 
Thanks for the advice everyone!

I think what I'm going to try is what Walking Dude suggested.. to wait a little longer before foiling. That seems to be a good compromis I have some relatives coming over for some BBQ tomorrow, so I don't want to experiment TOO much this time around PDT_Armataz_01_26.gif

I'll post back my results. Thanks again!
post #10 of 15
You might try searing/charring it as I did in the thread right below this one. I wrapped it in foil and even added some Cpt. Morgan and apple juice mix to the foil. It cooked in the foil for over 3 hours after smoking for almost 11 hours (read the account to see how it worked, because it wasn't a steady-state sort of heat process). I let it rest for an hour when it hit 205 and when I unwrapped it, the bark was nice and firm. It certainly didn't dissolve. In fact, it was kind of firm, almost brittle. The pork ended up with lots of nice little bits of bark scattered throughout.
post #11 of 15
I would like to add that I do not foil, but I do spritz every hr with apple Juice and Apple cider vinager.
post #12 of 15
WD has the key...more sugar in the rub and mop get the bark crusty and thicker. Also a heavy mustard slather and thicker layer of rub to start helps get a good crust going too.
post #13 of 15
I think the searing method is the answer. Get the bark first, then smoke and then foil. I did one on my MES that way and it was great.

Good luck!!
post #14 of 15
Thread Starter 
Turns out, the instructions I used the first time were these: http://www.wyntk.us/food/pulled-pork-barbecue.shtml

According to those instructions, I foiled at 145 degrees. I was just re-reading the stickies here, and meowey's instructions say to foil at 165.

So, I'm thinking that might make a big difference in the bark (hopefully get more smoke flavor too). I'm definately going to experiment with searing next time as well :)
post #15 of 15
I just started foiling my butts after years of not foiling. The bark is definately softer and the meat is juicier and easier to pull.

I like a firm bark but most of my family and friends love the softer bark. You can still tell it's bark and it's different but isn't as hard or chewy.

I think I'm sold on foiling at this point,
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