Question about foil...

[dvan1901]

I've been reading through the last few days and noticed a lot of people say "I let my xyz get to blah temp and then I put it in foil for 30-40 minutes." My question is, are you taking it out of the smoker and wrapping it in foil and just setting it on the counter? I do this with steaks to let the juices redistribute, but not for that long. Just wondering...

 

[richoso1]

It can be used on roast, ribs, and usually wrapped and returned to the smoker until it hits a desired degree of doneness. Wrapping is to help preevent the meat from drying out. You should let meat rest a bit after pulling it from the heat, foiled or not.

 

[garyt]

Sometimes we do, but other times we foil and return to smoker. Obviouslly there is no more need for wood after foiling but will finish the meat faster and or keep it moist, it depends on what you are smoking

 

[shooterrick]

I foil ribs, brisket, turkey, and butts after 3-4 hrs of smoke depending on how strong smoke flavour I want. This is usually around 140-145 internal temp. The foiled meat is returned to my smoker till internal temp is the degree of doneness I want for either pulling or slicing. After internal temp is reached I wrap in towel and put in a cooler or if room in the microwave or any other insulated container to rest for 30-60 mins. All will be juicy and flavourfull. Good Luck and hope this helps.

By the way if you need to get alot done you can place in oven at 275 and finish in there while you are smoking more on your smoker.

 

[walking dude]

i foil ribs doing the 2-2-1 method.......i foil my butts and briskets at internals of 170, then put in oven, to save on fuel....(SHUSH JOE! ! ) to 200 degrees.........then i wrap in towels/blankets and cooler it for a couple hours to let the juices do their thing.........