Foil? Possibly a dumb one! Everyone look!

I take my pork loins to 140-145... maybe a bit higher if you brine them. I only use foil to wrap meat after its cooked, not during the cook. I have noticed a lot of folks foil and continue cooking. Dont think there is any set rule for foiling.

bob

If I take it to 140ish, would that be about medium? The nursing wife isn't too keen on eating undercooked meat. Trying to sorta meet in the middle.

Thanks for the quick response.

I take it to that point and wrap it in saran wrap first.. with apple juice.. then in foil... then stick it in the cooler to rest. I don't like the foil touching the meat as I've had too many occasions where (after 24 hrs) I find holes in the foil from erosion.. I don't like the thought of that.. so, I put a barrier between the meat and the foil.. I think it's the salt that contributes to the "eaing up" of the foil.

We must appease the better half,so going to 140º+ and foiling awhile, with a little juice, should get you about a 5º rise,depending on the cooking temp and weight of the loin.

I can't picture correctly cooked will worry her too much,but that is what microwaves are for.

You are right Smokenque about the Saran wrap. I DO use that before foiling too. Mainly to keep the juices in the meat. I use high temp plastic wrap so I can reheat in the smoker or oven (at 250*).

bob

quote:

Originally posted by FFMedic82:
So my question is, When "foil" is mentioned, is this foiling and putting back in the smoker? foiling and resting? foiling and grilling?

Well not EVERYTHING can be found in a search, so appreciate you trying that route first.

Normally those who use that 4 letter word (sorry, it's hard to type) will put their item in the @#$% and back in the smoker. The idea is to keep the item from drying out. Also foiling will actually "braise" any meat and create steam and help break down the connective tissue. But too much @#$%ing will soften the meat too much. I like a good back. An no, not foil then grill.

You'll also see references in your searches to the 3-2-1 method. 3 hours of smoke, 2 hours in @#$% and 1 hour out of the ##@$ and back in the smoker. That's for Spares. Some use the 2-1-1 for BBacks/Loinbacks.

quote:

I use high temp plastic wrap so I can reheat in the smoker or oven (at 250*).

Bob, you are SO right. Please don't use the home type Saran Wrap if you're going to put it back in. It WILL melt in the smoker. The commercial grade can hold up to temps. I did a test once, with SW. and it completely melted/disappeared...now where did it go LOL

HA! As always, thanks for the help guys. Ended up taking the pork loin to about 144 and foiled with apple juice for about an hour. The end product turned out really good. Wasn't dry at all. The seasoning wasn't exactly what I had in mind, but thats got me more excited than anything. MORE experimenting. . . .whoopeee

Next time, when you take it out of the @#$%, put it back on for a few minutes and reseason the outside. Any liquid in the @#$% tends to help wash off some rub.

Reseasoning is a good thing.

Good idea. I think I want to start experimenting with some different woods. I've gotta do my research and get my bearings on the different flavors for the different woods but I'm just excited about all of this. Love all of the ideas though. Does cookshack ever put together a festival of any kind? Or is there a central location that puts one on that alot of the guys go to? Just an idea, but it'd be fun.

quote:

I use high temp plastic wrap so I can reheat in the smoker or oven (at 250*).

saran wrapping; xeroxing; kleenex..

all encompassing words that have taken over generic processes..

You are most correct.. commercial wrap is important

quote:

Originally posted by FFMedic82:
Does cookshack ever put together a festival of any kind?

Call CS and ask for Cayley. I've seen a few requests (actually a lot) and maybe a few phone calls to them might make it happen.

Tell Cayley I sent you