To Wrap or not to wrap

[psouthwick]

I see a lot of people say to wrap a butt in foil at 165?? Is this for time.. The reason I ask is I have a cheater smoker (electric) that keeps a constant time. If I put 16 pounds - 2 8 pounds.. Do I really need to wrap it or give time to work its way up. I like a bark.

I took to 205 last time its didn't seem to dry out. 

I also do fat side up which now I see a lot of people do it heat side down. Does that matter in an electric?

 

[oldschoolbbq]

Southwick , I don't foil during Smoking and get great results from my Pit.

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• oldschoolbbq
• Nov 1, 2012

Ribs...

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• oldschoolbbq
• Jul 18, 2012

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• oldschoolbbq
• Jul 14, 2012

 Butts (notice Fat-up) and ...

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• oldschoolbbq
• Jul 2, 2012

 Briskets.

heat source doesn't matter.

Have fun and as always . . .

 

[psouthwick]

what temp do  you bring you meat up to on butt

 

[chef jimmyj]

Foiling is a choice. It does save time but at the expense of bark. I look at it this way...If I am on schedule and going to serve from the smoker that day...No Foil. If I am cooking to be served another day and it will be reheated...I Foil, you don't retain any bark when you reheat anyway...JJ

 

[Bearcarver]

You can still get bark if you foil at 165*, but it won't be thick & hard.

I smoke mine fat side up in my electric smoker, for basting.

Those who have big time heat hitting the bottom of the roast put the fat down for protection.

Bear

 

[themule69]

For a butt. It is fat side up and no foilf for me. Take it to 200-205 Then foil and rest wrapped in a towel in a ice chest.

Happy smoken.

David

 

[seenred]

You say you like a good bark, so No Foil is the way to go.

Like JJ, sometimes I foil, sometimes not...depending on the time I have and the circumstances.

Red

 

[gary morris]

I would have thought that by wrapping in foil would keep moisture in, so it would start 'steaming' the joint rather than baking it, but would allow heat transfer to the 'inner meat' without burning the 'outer meat' I personaly would leave the foil off as I like the two textures crispy with a moist inner.

 

[snowdog71]

The recipe i am loosley using said to foil the last hour and a half or so this is my first smoke what do you suggest, i have two two to three pound briskets with two hours to go( i like crispy better)

 

[papacurtis]

Wrapping will soften your crispy "bark" on the outside of your meat. Foiling will speed up cooking some, so if you like bark, and have time, then no need to wrap that butt.

 

[xwagner]

I'm just a n00b but I don't like the foil wrap idea, at least not while you're on the grill. I used to make "Tony Roma" style ribs for my ex-wife, she liked that falling-off-the-bone tenderness. I like to gnaw on the ribs.