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Do any of you not foil a butt at 165?

post #1 of 15
Thread Starter 
When I foil at 165, I noticed that my bark gets mushy whn I take it off the drum smoker at 195. I don't really see bark, more of a mush. I use mustard and the basic spices to achieve a thicker bark.

Thanks in advance

Dan in San Diego
post #2 of 15
I have done them without foiling no probem
post #3 of 15
I'm thinking of just using an oven bag instead of foiling is that a bad idea?
post #4 of 15
Just continue the spritz/mop and don't cover at all
post #5 of 15
Hmm that would be easier for me I think...this is my first butt though...dare I break from the foiling convention?
post #6 of 15
You can break from the foiling convention if you like, but I'd follow the good advice that you got in your other post. Here it is as a refresher http://www.smokingmeatforums.com/for...04&postcount=9 I think you have your posts crossed with this one http://www.smokingmeatforums.com/for...77&postcount=1
post #7 of 15
Sounds good, I waffle sometimes when I see stuff. I'm gonna nap be back at 5 to start the smoker.
post #8 of 15
Doing my first I would foil then experiment on another that way you know its gonna come out good the first time. My family actually doesn't like a hard crunchy bark
post #9 of 15
+1

this is what i do, and it works great every time.

RonDiaz - i wouldn't use the oven bag - same reason as the OP mentioned - it will mush up on your from all the extra moisture.

however, when the pork comes to temp (190 or so) i DO foil it for about half an hour, wrapped on towels and in a cooler with no ice or water. it will hold for several hours and stay piping hot, but half an hour is usually the time between when it comes to temp and when everything else is ready for supper.

you definitely want to let the meat rest a while when it comes to temp, or it will turn brown and be dry. the time restong allows the juices (FLAVOR) draw back into the meat.
post #10 of 15
The only time I foil butts or briskets is if I need to hurry them up to completion. As you have noticed the bark will suffer if you do... I will foil them when they come off the pit and they need to be held. Again, the bark will soften some...

Not asked, but I never foil ribs during a cook.
post #11 of 15
IMHO, no need to foil as long as your smoker temp is under 225. I like to do butts and brisket really slow at around 200 degrees, takes a bit longer but it's always worked out well for me.icon_lol.gif
post #12 of 15
There's nothing I can add to the advice above, except that I don't foil my butts either.
post #13 of 15
Well, if you have the time sure, go ahead. Mushy bark? Do you have fat cap UP? Having the fat cap down will give you better bark. You can also open the foil up, if used, for the last half hour or so to dry the surface off some.
As to spritzing, do not do it for atleast the first 1 1/2 hours. This will allow the bark to establish itself better.
post #14 of 15
>>>As to spritzing, do not do it for atleast the first 1 1/2 hours. This will allow the bark to establish itself better.<<<

yep - found that out today and am glad that i did!
post #15 of 15
I always foil at 160, remove at 180, and let cook till 200.
Always ends up with a nice crusty bark, and stays juicy inside... :)
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