Roasting Bags for butts?

[geek with fire]

I always let my Butts soak over night with the mustard, rub, and a bottle of beer (natural light....only the best for my butt). Lately, I've been using those oven roasting bags because it seems like zip tops always end up leaking at some point. So I read on the box that you could use them up to 350° and I wondered why I couldn't use them in the smoker. I'm thinking once the butt hits 145°, why not put it in a bag and cook to temp? Then when it hits pulling temp, I can wrap the bag in foil (might skip), wrap with a towel, and stow in the cooler.

I normally foil at 145°-150°, but I might go higher now to make sure the bark doesn't get soggy in the bag....yea, it's gonna be soggy no matter what.

 

[richtee]

Why not? Bag, foil... heck, I might try the bag because of the amount of vinegar I use in my mops- not that I have noticed anything, but aluminum is very reactive chemically.

 

[smokeys my pet]

I do not see way that would not work. It will hold the juice well and you can still towel it also. Sounds like a good idea!!!!!!!!!

 

[smokewatcher]

Let us know how it turns out....and don't forget the pics!!!

 

[walking dude]

cause i like MORE smoke in my meat............seems doing that way.......you are cutting off the smoke flavor......unless that is what you are trying to do.........remember.......meat will take smoke the ENTIRE time that you apply it......smoke RING stops at 140.......but NOT the smoke flavor...............

 

[geek with fire]

Actually, I don't see that bagging it at 145 is any different than foiling at 145, which is what I normally do. I never smoke a butt the entire time.

Anyhow, I did bag it today at 150. It's at 178 right now going on 11 hours. It's 5 out right now, so it looks to be a long night!

Bag seems to be holding up well. I put a flat piece of foil underneath the bagged butt just for extra protection. Looks good so far, but we'll see happens in the next few hours.

 

[bbq bubba]

Actually, I don't see that bagging it at 145 is any different than foiling at 145, which is what I normally do. I never smoke a butt the entire time.

Don't know what your missing bro!!!

 

[peculiarmike]

Stopped at Arthur Bryant's BBQ, ordered a sliced pork sammie. They slice butt paper thin and pile it about 4" high on white bread with another slice on top, no sauce. Until you eat it you have no idea how good it is.
When I ordered the guy turned, opened the pit doors, and forked out a fresh smoked butt. I asked how long it had been in the pit. He told me since yesterday. Smoking low & slow over a hickory fire. SMOKING.
The pros don't turn their smoke on & off at some temperature, and they don't foil their meat. And it is perfect. That's why they are called Pitmasters.
I can only hope to achieve that level of smoking knowledge.

 

[geek with fire]

Yea, you guys are probably right, but that's why y'all are the pros......I am but a hack. Obviously I don't have a reference of what everyone else's Q taste's like, but I'm guessing my smoke is more subtle than most others around here. I don't like it too heavy.

 

[pigcicles]

As long as it come out good the end justifies the means. Geek you gonna go to the Gathering this year?? Give you a chance to see how others do their thing. Hope to see ya there.

PC

 

[geek with fire]

Just a follow up on the roasting bags. The butt came out pretty good; and actually a fair amount of bark. However, I think the closed bag created too much of a steam environment as the meat doesn't really pull like a classic pulled pork. Probably the most moist pork I have ever had, but not exactly what I was going for. I'm guessing if you like the Hawiian Lual (spelling) pig, you would like this. Might do it again, but won't be doing it all of the time.

 

[richtee]

Huh...cool...thanks for the update, and empirical data! I KNEW I could count on you!

 

[walking dude]

i agree geek.........i foiled for the first time last nite..........and it pulled for ****.........werse pulling pork i have had.......wonder if that is the reason......but i DID get alot of juices...........let them kewl down.......put in fridge over nite.........and the fat hardened up, and pulled right off........

NOW......what to do with the juices...........put em in crockpot when i reheat later on today?

 

[geek with fire]

I let the juice sit in a mason jar in the fridge over night, then scrape the fat off the top in the morning. Then mix most of the juice back in the pulled meat in a crock pot. I do like to leave some of the juice out for dipping.