Foil Butt = Greasy Meat?

aucivil

Fire Starter

Original poster

SMF Premier Member

Sep 2, 2009

65

10

N. Alabama

• Oct 11, 2009

• #1

I have not been foiling my butts (have foiled my chucks). Foiled a butt this weekend at ~170 and carried it up to ~200. The meat seemed greasy. Is this a function of the foil retaining more fat or just a bad cut of meat?

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Oct 11, 2009

• #2

After the resting period I always drain all the juice into a 2 cup glass measure. After setting in the fridge for awhile, the fat congeals on top to be thrown out. The remaining meat juice shouldn't be greasy. Maybe someone else has a different idea.

 

ron50

Master of the Pit

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May 14, 2007

2,357

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FL

• Oct 12, 2009

• #3

I've never had that problem when foiling my butts. Most of what renders out is juice. Some is reabsorbed and some collect in the foil.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

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The Peoples Republic of IL.

• Oct 12, 2009

• #4

I can't say I've ever had a problem with a shoulder ever being greasy. Could be that cut of meat.

 

aucivil

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Original poster

SMF Premier Member

Thread starter

Sep 2, 2009

65

10

N. Alabama

• Oct 12, 2009

• #5

My vote is for the meat as well. I had been getting my butts at a butcher but this time I picked up a Tyson from Wal-mart. Wasn't overly pleased with the look of the cut, but I was in a hurry.

 

nate_46

Meat Mopper

May 12, 2008

270

10

Alamosa, CO

• Oct 12, 2009

• #6

Yeah I don't remember having that problem with foiling. Does your Walmart have Farmland brand pork products. I usually have good luck with their pork and it is usually at a good price. I try to buy from a butcher, but if I forget to go buy one during business hours I swing by Wally World on the way home.

 

pimpzilla

Fire Starter

May 28, 2008

65

10

Sioux City, IA

• Oct 12, 2009

• #7

I did a butt last Spring that was super greasy. Exactly how you described. I think it was just a sub-par piece of meat, as I haven't had that problem since.

 

herkysprings

Smoking Fanatic

Jun 2, 2009

578

11

Eugene, OR

• Oct 12, 2009

• #8

I smoke fat side down, foil meat side down. Then I rest in foil, and when ready pour the juices into a cup to separate (or a fat separator if you have it). I've never had an issue with greasy meat, but I can see how not separating the fat from the juice could contribute.