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To Foil or not to Foil

post #1 of 18
Thread Starter 
I will be smoling my first butt Wednesday and I have been reading that some of you foil the butt after a certain temp. I had been planing to not foil but I am now wondering if I should? Basically I am confused lol.
post #2 of 18
Some do, some don't. Since butts are pretty cheap and this is your first, I'd suggest getting 2, or cutting a big one in half and trying it both ways.

Both will be good, but you'll like one better than the other more than likely.
post #3 of 18
RdKnB, it would be helpful to know what smoker you are using. Different smokers can sometimes require slightly different techniques for best results.
post #4 of 18
Thread Starter 
I have a Brinkman vertical smoker I got from home depot
post #5 of 18
Honestly for your first one I would recommend foiling.
After you get comfortable with that and see how you like it try not foiling, I tried not foiling and though you do get a better bark you lose a lot more juices and one thing I really enjoy is the juices left from foiling poured in a bowl and into the freezer or fridge to chill then skim the fat and add it back into the pulled pork.
post #6 of 18
is it charcoal or electric?
post #7 of 18
Unless you're a dumba$$ like me and not do a good job foiling and loose all the juices that you tried so hard to save!!! The first 4 butts I did, I foiled, but after the last one I did, I've decided that I'm a bark man. Although, next time I'll have to put a container underneath to collect some of the juices and have the best of both worlds.
post #8 of 18
Last time I foiled at around 160 until it reached around 200-205 and I didn't like the texture of the meat. It was almost mushy. Next time I am going to foil until I reach 195 and then pull it.
post #9 of 18
Thread Starter 
cody it is gas
post #10 of 18
if you foil it use a disposable foil pan.....that way you won't loos the juices.
post #11 of 18
me.. no foil while any meat is on the smoker. I will pull the butt/picnic @ 195-200 then foil and toss in a cooler.

whatever works.
post #12 of 18
I never foil pork while on the smoker either, but I do put a foil pan full of baked beans under the pork, that way the drippings add a little bit of flavor to the beans. I do foil the pork after it is pulled, and let it sit for a few minutes in a cooler.
post #13 of 18
I've done 'em both ways, and both turned out good. Personally I prefer to foil after the butt gets to around 145-150 temp. Comes out with lots of tasty juice to pour back over the meat after you pull it. You can't go wrong either way, its all about your personal preference. Good luck, and be sure to post qview!
post #14 of 18
To me it's a personally thing if you like a dark hard bark don't foil and then if you want some soft eatabl skin you foil it and then you pull it. I like it soft so I foil them and everyone around here likes it. Now you might be differant you cause everyone don't like chocolate ice cream so thats why they make vanilla.
post #15 of 18
Thread Starter 
Thanks for all the advice. I have injected the Butt and rubbed it down, getting up tomorrow and (hoping I do not have to shovel snow to get to smoker) rubbing it once more then putting into the smoker. I have decided not to foil but will have a drip pan below butt to collect drippings.
I will do the qview thing. I am correct I just put the photobucket numer thing into msg?
post #16 of 18
Thread Starter 
One last question, well maybe not last one, smoke fat side up or down. I had planed fat side up, but just read a thread that said fat side down?
post #17 of 18
There ya go. good plan. :)

You're getting a lotta fat in them beans. You can save the juices pour in a container and refrigerate. Then you can skim the fat off and add the juices to the beans as well as the pulled pork. I let the meat rest in the cooler for an hour minimum before pulling.

I've done both and you'll get good results either way. Anymore though I do butts fat cap up andscore the fat to let the rub get through and help baste the meat. Kinda like this......

post #18 of 18
If the want the fall off the bone effect.. Yes wrap it when it hit about 190 - 202* And let it sit for 2hrs wrapped in foil and a towel and dont forget the use a foilpan as ChefRod said.

And remember we can eat our mistakes.. ;-)
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