Question about foiling

Discussion in 'Pork' started by smokin lou, May 20, 2008.

  1. smokin lou

    smokin lou Fire Starter

    Haven't been around in a while because I haven't had a chance to fire up the smoker lately [​IMG][​IMG][​IMG]

    I am planning to smoke a few butts this weekend for the neighbors. I have tried it with and without foil, and the results were similar.

    The question: Why do you foil? Is it to speed up the cooking process in the plateau, since I see most people foil at 160 deg, or some other reason?

    Thanks for your replies.
  2. richtee

    richtee Smoking Guru OTBS Member

    Usually the plateau hits before 160°.

    As far as foiling a butt... the only reason I can figger is juice retention. You wanna keep that stuff for a finishing sauce, or in my case, I use some in my BBQ sauces.

    A pan would be about as good.
  3. chargrilled

    chargrilled Meat Mopper

    Bark formation and smoke intake are done by 170 or so. I believe the foiling is used to help break down the muscle fibers quicker using heat with steam. Takes less energy to bring it up to 200*?? IMO
  4. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I foil because of some of both of the posts input. Tenderness and so the juice doesn't run out and lost forever!! The juice is just to valuable in my opinion to let it go because you can do so much with it.
  5. smokin lou

    smokin lou Fire Starter

    Thanks Guys,

    How do you use the juices? Do you mix them back in with the Q after it has been pulled?
  6. richtee

    richtee Smoking Guru OTBS Member

    Yep..I make a finishing sauce with them... usually use cider vinegar and some more salt if needed, and pepper and maybe some onion and garlic powder.

    Look up Soflaqer finishing sauce as well.. great stuff

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