<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PeterD:
How much difference does the foiling/sweetener make? I've used Lilly's rub and injection but I've never used foil or the last part of the process. Almost makes it sound too sweet.
Is this a comp-only process or is this for typical backyard all-palates process? I'm willing to give it a shot but I'm curious just what it adds. </div></BLOCKQUOTE>
Peter, from the videos I've seen of Lilly's demonstrations he doesn't foil butts, but I've done what you're referring to a couple of times. First time was when cooking with a lady at the church who insisted on basting the butts with sauce when foiling
and even more recently when trying the Wicked Good method.
Personally, I think my best foiled butts ever were the ones I did Saturday with no baste/glaze, but that's just me. To me the goal is preserving the bark, (yes you CAN get bark and still foil!) and I don't have confidence yet in adding stuff to the foil. There's more experienced foilers than me to be sure, though, so take that for what it's worth. All I know is that Saturday's butts were really good and I hate to admit how quick they were done.