I've thought about trying foil on my butts and have seen the great debate of Foil or No Foil, but couldn't find out HOW to Foil.
How do ya'all foil?
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I triple wrap mine in heavy duty foil only after they are done. I wrap them in towels and place them in a cooler that I rinsed hot water in. Commonly referred to around here as FTC.
I guess my first thoughts are WHY are you wanting to foil? It will result in the bark coming out soft, so if you want crunchy bark, you may be disappointed. The butt will not retain more moisture than an unfoiled butt, oh well.
If you are wanting to do it to add a layer of flavor on the butt, I would cook the butt till you get some bark formation and the color that you want. I would use two pieces of heavy duty foil and seem them together, fact is make two of these.
When you have reached the desired color, wrap with the first layer of foil, yes you might want to add some type of pork marinade/baste in this layer and then wrap with another layer of foil. Cook to whatever temp you desire and let the butt rest for some time. Myself, I usually dump the juices before letting rest.
Foiling WILL speed up the cook.
If you are wanting to do it to add a layer of flavor on the butt, I would cook the butt till you get some bark formation and the color that you want. I would use two pieces of heavy duty foil and seem them together, fact is make two of these.
When you have reached the desired color, wrap with the first layer of foil, yes you might want to add some type of pork marinade/baste in this layer and then wrap with another layer of foil. Cook to whatever temp you desire and let the butt rest for some time. Myself, I usually dump the juices before letting rest.
Foiling WILL speed up the cook.
I don't foil PB's at all unless I want to FTC them for "x" hours to keep them warm. The reason being, I like the crusty outer crust and foiling tends to defeat that.
During the cook, or after the cook??
RandyE
RandyE
quote:Originally posted by cal:
I guess my first thoughts are WHY are you wanting to foil?
I agree, let's start here.
Like the good cooks above said.
The idea most people have about the wrapping process is to wrap tightly,with minimum air space.Then it goes into the box to rest.
The idea most people have about the wrapping process is to wrap tightly,with minimum air space.Then it goes into the box to rest.
I am asking about Foiling because I've heard some people do it during the smoke and wanted to know how/why.
I foiled today for the rest period in the cooler and did just as Tom said, wrap tightly in foil, then blankets and rest in a cooler.
I let an 6.75 lb butt (pre weight) rest for 4.5 hours and the internal temp was still around 150 when I unwrapped it.
However my nice crust did get kinda soggy during the rest/wrap period. Is that normal?
I foiled today for the rest period in the cooler and did just as Tom said, wrap tightly in foil, then blankets and rest in a cooler.
I let an 6.75 lb butt (pre weight) rest for 4.5 hours and the internal temp was still around 150 when I unwrapped it.
However my nice crust did get kinda soggy during the rest/wrap period. Is that normal?
quote:
Is that normal?
Yes. The foil holds in moisture released by the meat and thereby moistens the bark.
Well, if you have a free flowing stick smoker, you might need to foil to keep from over smoking.
If you are running tight on time, you might foil to speed up the smoke.
If you are smoking at high heat, you might foil to keep from drying out and burning the bark.
If you want to add some flavor to the outside you might foil with some type of juice/concoction, but there are other ways of accomplishing this,ie.. injections,rub, Smokin's finishing sauce!
But for smoking at home, a CS low and slow PB is just hard to beat. It is FUN to play around with different ways of cooking, but most of us come back to KISS for fine dining!
If you are running tight on time, you might foil to speed up the smoke.
If you are smoking at high heat, you might foil to keep from drying out and burning the bark.
If you want to add some flavor to the outside you might foil with some type of juice/concoction, but there are other ways of accomplishing this,ie.. injections,rub, Smokin's finishing sauce!
But for smoking at home, a CS low and slow PB is just hard to beat. It is FUN to play around with different ways of cooking, but most of us come back to KISS for fine dining!
Like cal says about stickburners and coating butts/shoulders with creosote.
We have cooked beside large split log cookers that weren't efficient like Cookshack.
They heat with the logs.
We have seen them put each shoulder in a pillowcase.Others split bedsheets and wrap.Others may use larger brown paper grocery sacks.
And yes...there are those that have to use the famed--------crutch.
Yes,they can turn bark to mush,but you do what you can to keep the cooker from ruining the product.
There are others that know fire management,cook dozens of shoulders at a time and never dream of wasting all the time and foil,to probably achieve an inferior product.
We have cooked beside large split log cookers that weren't efficient like Cookshack.
They heat with the logs.
We have seen them put each shoulder in a pillowcase.Others split bedsheets and wrap.Others may use larger brown paper grocery sacks.
And yes...there are those that have to use the famed--------crutch.
Yes,they can turn bark to mush,but you do what you can to keep the cooker from ruining the product.
There are others that know fire management,cook dozens of shoulders at a time and never dream of wasting all the time and foil,to probably achieve an inferior product.
My Name is Randy and I foil.
I have taken Johnny Triggs class along with Mike Davis's class and they both foil. So I have been foiling. I have been told they used to team together, and thier styles are similar. The items they use are not the same.
RandyE
I have taken Johnny Triggs class along with Mike Davis's class and they both foil. So I have been foiling. I have been told they used to team together, and thier styles are similar. The items they use are not the same.
RandyE
Sorry Randy...there's no twelve step program available to foilers at this time 
The last time I foiled my butt, I went to a Halloween party as the Tin Man from the Wizard of OZ.
If I have more than 6, I won't foil them. But when I have done the larger number without foil, I just didn't have a much flavor.
I add alot of stuff during the foiling, and it does add flavor.
I like to take a knife and slice off a nice corner when it is done and I do like bark. But when I have done the larger numbers,
I have seen a few ladies pull out some of the bark pieces and say they were burnt. No they are not burnt, they are the bark. "Well I just don't care for it".
We haven't won with it yet, but we have several top fives.
RandyE
I add alot of stuff during the foiling, and it does add flavor.
I like to take a knife and slice off a nice corner when it is done and I do like bark. But when I have done the larger numbers,
I have seen a few ladies pull out some of the bark pieces and say they were burnt. No they are not burnt, they are the bark. "Well I just don't care for it".
We haven't won with it yet, but we have several top fives.
RandyE
quote:
I add alot of stuff during the foiling, and it does add flavor.
Care to share any broad brush strokes or specifics?
The only time I foil is when I've loss control of the heat at some point. And I need more internal cooking time but nothing more for the outside.
Awe Rande!, you old foiler you. When you are talking about adding a "lot" of stuff. Are we talking a lot of ozs(16,24,32) or just a lot of stuff?
I can tell you that foiling a case of PBs is a pain in the @ss, especially if you inject prior to cooking.
I can tell you that foiling a case of PBs is a pain in the @ss, especially if you inject prior to cooking.
Tonight I'm planning to smoke 4 PB's for the restaurant. I'll foil 2 and report back. All will be getting an injection of Butchers pork powder + H2O + apple juice...and rub of course.
I have tried it both ways. I prefer foil 100%. I have found that by foiling it, my bark ends up more on the moist side. Because of this, I can incorporate so much more bark into the final product, which means incorporating more flavor.
I double rap mine in heavy duty foil and either in the cooler with a towel or in the cold oven with a towel. I have seen no difference between the two.
I double rap mine in heavy duty foil and either in the cooler with a towel or in the cold oven with a towel. I have seen no difference between the two.
Hey yall; so is the point of foiling the PB to allow the PB to rest? And if so how long do you rest it in the foil and towel wrap? Also what is the longest time you can foil it for? Do you watch the internal temps?
Thanks
B
Thanks
B
If we're talking about FTC foiling, then, yes, I foil. Agree that it helps with keeping the PB moist and tender.
Cal
About 8 oz of things, 4. Right over the top
RandyE
About 8 oz of things, 4. Right over the top
RandyE
To tag onto Randy once again about the Trigg's full COMPETITION course,John will use a small portion of that very large butt and throws the rest in the trash barrel.He is also flavor layering his bark.
Randy can tell you there was a specific reason in the overall process.
I doubt John awakened one day and said"I'm in Texas,so I must use the crutch".
Randy can tell you there was a specific reason in the overall process.
I doubt John awakened one day and said"I'm in Texas,so I must use the crutch".
quote:Originally posted by MaxQ:
Tonight I'm planning to smoke 4 PB's for the restaurant. I'll foil 2 and report back.
So.......I injected and rubbed 4 pork butts in the 7.75-8.3 lb range. Loaded them into a 235o Amerique with 6 oz of Hickory.
At the 165-167 mark I foiled 2. Results:
Foiled butts finished just shy of an hour faster...13.25 hrs. Unfoiled finished at 14 - 14.50 hrs.
While the bark from the foil packs was very tasty, the flavor was somewhat subdued vs the unfoiled butts.
The smokiness of the unfoiled bark was more pronounced.
The foiled butts were a bit more juicy. The texture of the meat wasn't mushy but it wasn't as dense as the unfoiled meat.
I doubt I'd foil again unless I was pressed for time. I really like that crispy bark.
Max speaks like an experienced cook.We all want to try all the "tricks" before we get around to cooking something.
Amazing how seldom experienced cooks use the "super tricks" once they have tried them.
Maybe the reason KISS is used so much by good cooks?
Amazing how seldom experienced cooks use the "super tricks" once they have tried them.
Maybe the reason KISS is used so much by good cooks?
quote:Originally posted by MaxQ:quote:Originally posted by MaxQ:
Tonight I'm planning to smoke 4 PB's for the restaurant. I'll foil 2 and report back.
So.......I injected and rubbed 4 pork butts in the 7.75-8.3 lb range. Loaded them into a 235o Amerique with 6 oz of Hickory.
At the 165-167 mark I foiled 2. Results:
Being a chemist, I can't put aluminum foil next to meat, especially if an acidic vinegar or apple juice is involved to spritz due to the likely corrosion from salt & acid attack on the foil. Therefore, whe I foil I use the foil which has parchment on one side & foil on the other, or I'll wrap in parchment 1st, then foil that. Keeps the bitter corroded aluminum off-taste off the meet.
Foiled butts finished just shy of an hour faster...13.25 hrs. Unfoiled finished at 14 - 14.50 hrs.
While the bark from the foil packs was very tasty, the flavor was somewhat subdued vs the unfoiled butts.
The smokiness of the unfoiled bark was more pronounced.
The foiled butts were a bit more juicy. The texture of the meat wasn't mushy but it wasn't as dense as the unfoiled meat.
I doubt I'd foil again unless I was pressed for time. I really like that crispy bark.