1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Newb Smoker

Discussion in 'Beef' started by nightwatch, Sep 5, 2010.

  1. nightwatch

    nightwatch Newbie

    I have seen a lot of posts with different meats foiling them sometime during the smoking process. What meats do you primarily do this for and at what stage do you do this? What is the purpose? Do you foil it good and tight or loosely? Thanks.
  2. dave54

    dave54 Smoking Fanatic

    Lately I've been using it all the time on beef and pork

    at least the towards the end of the smoke then I pull it

    open and let the bark crust up a bit . ribs i foil for 2 hours

    It makes the meat juicy and I wrap it so it's sealed tight