Steve W in NC
TVWBB Member
I cooked a couple of 7 pounder butts yesterday. I am new to the WSM. The last time I cooked butts, I foiled at about 165 degrees. I needed to speed up the cooking time to meet the meal deadline. Yesterday I did not foil just to see if there was a difference. I thought the unfoiled butts from yesterday were not as moist as the foiled ones from a month ago. Every thing else was virtually the same (size butts, internal temp, rest time, etc).
So I'm thinking about going back to foiling at about 165 degrees. Feedback?
So I'm thinking about going back to foiling at about 165 degrees. Feedback?