Butt What if I don't want to use foil?


 
Mike P.

Mike P.

TVWBB All-Star
For Low and Slow on a WSM, Does anyone NOT use it during any part of the smoke? I can see it for refrigeration of leftovers etc.

I may be getting too old but remember a time when foil was not an option and some of the best BBQ ever.

Just wondering.
 
Mike,I cover the butts and let them rest in foil. I also cover the clay saucer in foil. But I don't cook the meat in foil.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Mike,I cover the butts and let them rest in foil. I also cover the clay saucer in foil. But I don't cook the meat in foil. </div></BLOCKQUOTE>

Thanks Phil, I've been reading a lot (not just on this site) about foil this, foil that. I'm going foil free for awhile on Butts and Briskets just to see.
 
Just cooked two butts today sans foil, one 7.6 and the other 7.7lb. One was done in 11 hr. and the other in 12, WATER IN THE PAN. Foil ruins the bark if you ask me, and I don't even like to rest in foil for long if I can help it.

Today I wasn't cooking between 225-250 at the vent though, and I dang sure don't trust the gauge. I start up fast by lighting with a torch and today I cooked at an average of probably 245*, measured with a probe clipped UNDER the top grate, dead center between the two butts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
I've never foiled a butt or ribs during a cook...
After, to rest or transport, yes. </div></BLOCKQUOTE>

I can certainly see that Marc. It's the part about foiling to finish, bring it up to temp etc. that I don't get.

Thanks for the reply!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Just cooked two butts today sans foil, one 7.6 and the other 7.7lb. One was done in 11 hr. and the other in 12, WATER IN THE PAN. Foil ruins the bark if you ask me, and I don't even like to rest in foil for long if I can help it.

Today I wasn't cooking between 225-250 at the vent though, and I dang sure don't trust the gauge. I start up fast by lighting with a torch and today I cooked at an average of probably 245*, measured with a probe clipped UNDER the top grate, dead center between the two butts. </div></BLOCKQUOTE>

Thanks for the reply Dave. What is sans foil?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Just cooked two butts today sans foil, one 7.6 and the other 7.7lb. One was done in 11 hr. and the other in 12, WATER IN THE PAN. Foil ruins the bark if you ask me, and I don't even like to rest in foil for long if I can help it.

Today I wasn't cooking between 225-250 at the vent though, and I dang sure don't trust the gauge. I start up fast by lighting with a torch and today I cooked at an average of probably 245*, measured with a probe clipped UNDER the top grate, dead center between the two butts. </div></BLOCKQUOTE>

Thanks for the reply Dave. What is sans foil? </div></BLOCKQUOTE>

lol... Except for a teeny nap this afternoon I've been awake since about 3:30, but I thought "sans" meant "without". Maybe not though, since I start saying silly stuff when I'm tired. I used to cook butts overnight so I didn't have to wake up early but nowadays I wake up by four or so every morning so it doesn't matter.
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Dave, it does. Sans foil means without foil. It's French.

I never foil butts but usually foil ribs for an hour or so. I find it makes them softer, but I only do it if I want them to stay on the heat longer.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
Dave, it does. Sans foil means without foil. It's French.

I never foil butts but usually foil ribs for an hour or so. I find it makes them softer, but I only do it if I want them to stay on the heat longer. </div></BLOCKQUOTE>

Makes sense. I took French in high school and I believe it was the only class I flunked.

I so agree on foiling ribs. For some reason I really goofed my first few tries, but I really like to foil 'em nowadays for a softer texture without dryness. My 18.5" isn't the best cooker for comp style ribs though and I plan on getting another offset next year.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
Dave, it does. Sans foil means without foil. It's French.

I never foil butts but usually foil ribs for an hour or so. I find it makes them softer, but I only do it if I want them to stay on the heat longer. </div></BLOCKQUOTE>

Dave, I see. Thanks Guys for the replies. My wife (who has been in Paradise er' I mean married to me for 36 years) is 1/4 Cajun French. I think about 1/4 is all I this ole Hillbilly from Arkansas can take, what with the mother in law and all
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I've smoked Ribs & Pork Butts both with and without foil.

I do actually prefer to foil my Ribs, maybe it's just me but they seem to turn out better.

As far as Pork Butts, foiling is not required. If you like a hard/almost crispy bark, then do not foil. Foil will soften the bark, but for me it does help speed the cooking time. The 'plateau and above' time is shorter if you foil - which is good if your on a deadline.

I've also tried an injection (apple cider) in pork butts. This, once again, is not required but it does seem to provide a more-moist end result, especially when not using foil.

The last ones I did was yesterday - smoked 5 pork butts for our church-sponsored Car Show today. I used a basic brown-sugar rub (overnight), apple cider injection (when they went on the smoker), did not foil, and pulled them off the smoker at 195-deg. They were covered with foil afterward and put into a large cooler to let them rest. The results were fantastic, many complements (and a couple of orders) today.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy:
But how many of you foil brisket after 4-6 hours, or some time frame of smoking? </div></BLOCKQUOTE>

Ok, you got me on that one - forgot to mention Brisket. Yes, I do foil a Brisket. They are still a challenge to me and i've had better results (more juicy & tender) when using foil.

FWIW - I foil my Briskets at around 150-deg.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy:
But how many of you foil brisket after 4-6 hours, or some time frame of smoking? </div></BLOCKQUOTE>

Sometimes I do, sometimes not. I prefer the bark of unfoiled brisket, but foiling will certainly help with cooking evenness and speed things up a bit. I don't generally have the problem of a dry flat on the wsm though, at least if using water in the pan...unless I let the end of it overcook. Foil and/or fat layed under the brisket on the outer grate there will help with that.
 
I figured it would be a preference thing. The first one I did was the first time using the WSM and it came out much better than I expected and with no foil. No moisture issues.

This time I'm going back to the pan and water, but I'm torn about foiling later on. My thinking was the water makes it not necessary but then again, a lot do it. I'll see how I feel at about 11 PM.

And hope the rain holds off, although we need it badly. The air temp just dropped about 15* in about 10 seconds so I'm ready for that battle.

I had to cut about 4" off the brisket to get it to barely fit (now I really kick myself fornot getting the 22") so that 4" piece off the flat is on the kettle right now and so far doing OK holding at about 275 - 285 with the wind and cooler air.
 
I have to admit I foil both my ribs and my brisket, but never a PB.

I have tried it all with PB, injected, marinaded, rubbed etc, and I found I like to rub it, wrap it in saran and then foil, let it sit in the fridge for half a day overnight, and then smoke it till its done.

I do let it rest in foil for a while so it can cool down so I can shred it.

Brisket I do foil abou 160, I just cant seem to get it right any other way.

Ribs I am still doing the 3 2 1 method, but I dont really do a lot of ribs, none of us like them too much, and I just cook for my family and friends.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy:
I figured it would be a preference thing. The first one I did was the first time using the WSM and it came out much better than I expected and with no foil. No moisture issues.

This time I'm going back to the pan and water, but I'm torn about foiling later on. My thinking was the water makes it not necessary but then again, a lot do it. I'll see how I feel at about 11 PM.

And hope the rain holds off, although we need it badly. The air temp just dropped about 15* in about 10 seconds so I'm ready for that battle.

I had to cut about 4" off the brisket to get it to barely fit (now I really kick myself fornot getting the 22") so that 4" piece off the flat is on the kettle right now and so far doing OK holding at about 275 - 285 with the wind and cooler air. </div></BLOCKQUOTE>

Jim, if you're inclined to foil briskets I'd foil the pan as well and skip the water since it slows bark formation significantly. Just my experience with all bbq on the wsm and that's also why I DO use water if not foiling, which is most of the time. I find that I get dryer, harder bark on all cuts when I skip the water.

As to your brisket not fitting, even most 15 pounders will do fine if you simply put two or three inches of foil and/or fat trimmings under the flat end, and just shoe horn the packer between the handles. Another option is to cut a good sized chunk off the point end and lay beside the brisket, but don't cut so far that you're into the flat. Sometimes the point hangs off the flat a good bit and this helps significantly, but sometimes not. It's especially a good idea though if you want burnt ends since you'll get more bark and it won't overcook.
 
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