Ernest Buckley
TVWBB Fan
I have never foiled shoulder while its on the WSM. I like the texture of a tougher bark. Is that the reason for foiling... to get a softer bark?
Advice on a starter pork shoulder recipe
- Thread starter DAMIAN
- Start date
K Kruger
TVWBB 1-Star Olympian
If you are cooking at higher temps foiling can be helpful to keep the exterior from overcooking while the interior finishes. If you are cooking >285/290 then foiling during cooking might be worthwhile. I foil briskets, e.g., because I cook them at 325-350. Butts I would rather not foil during cooking so I cook at lower temps. Some will foil butts during cooking even when cooking at lower temps, but this is usually because they want (or need) to speed up the cook. It is effective for that.
Foiled during cooking or not, the butt will feel very tender and soft when it is done enough for pulling. It will usually be ~190-195 when this occurs, but may be higher. Use temp as a guide to determine when to check, then simply feel the meat with a probe. When tender and soft, pull, wrap and rest.
Foiled during cooking or not, the butt will feel very tender and soft when it is done enough for pulling. It will usually be ~190-195 when this occurs, but may be higher. Use temp as a guide to determine when to check, then simply feel the meat with a probe. When tender and soft, pull, wrap and rest.