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Foiling your meats?


 
Here's a googled definition of the 3-2-1 method to help kick start the thread-

This gives the meat time to soak in smoke during the first three hours, when most smoke is absorbed. During the wrapped period the meat is steamed, making them tenderer and loosening the meat from the bone. During the last hour the meat is exposed to the dry, smoky heat again to form a surface crust.
 
Hey Joe, people foil for different reasons... foiling will speed up cooking time on butts and will allow you to add a steaming liquid to ribs. I think that most people will agree that you dont want to cook with foil until the meat is able to take up an adequate amount of smoke for flavor and color.

Include what type of meat you are coooking and Im sure everyone will be glad to kick in some ideas about using foil to improve their smokes.
 
I was wondering in general. I was interested in what types of meats turn out best when foiled. Also how it would affect texture, bark, etc. Thanks for your input.
 
I find foiling helpful in evening out cooking. Since heat in the wsm is concentrated on the outside of the cooking grate, the outer edges of long shaped meats (whole rib racks, whole briskets, etc) get done before the center. I can't say my science is correct, but my thought is that when the meat is foiled the whole piece is being steamed similarly, and it won't really get the middle caught up to the ends, but it will get the middle to tender before the ends are way overcooked.

Meat does not absorb smoke, it clings to the surface. The idea that smoke is only absorbed during the beginning part of the cook has only to do with smoke ring formation not actual smoke flavor. IMO, a watery foil stage can remove a bit of the smoke giving the meat a washed out flavor. I stopped adding liquid to my foil for this reason. Smoke can always be added back on after foiling, but really, with the wsm, getting enough smoke flavor should never be a problem.
 
Although we are using the word "Steam" when talking about foil I believe the process is more like braising/pressure cooking.

While wrapped in the foil, ala 3-2-1 method, moisture is retained instead of the normal evaporation. This allows the meat to stay juicy and let's the heat break down the collagen and connective tissue within the meat to convert to the toothy gelatin which absorbs the flavorful liquid creating the texture/tenderness that we like.

Think of short ribs that have braised for several hours or how a chuck shoulder is broken down in a Pot Roast recipe.

Ultimately foil is a tool. You don't have to use it and can make some kick *** BBQ without it. Similarly, you can make some Kick *** BBQ with foil. For me personally like J I find that foil helps me to even out cooks and establish a rather consistent result in a predictable finishing time which means that the Q is ready in time for the "big" event. Whatever that may be.
 
many have found that they prefer to not use foil at all, as i have, except to use as grease catchers etc. you got some good advice so now its up to you to experiment and find what you prefer.
 
I like it for ribs - for flavor layer purposes, and for brisket, which I cook at ~ 350. In this case the foil is protective and, when the brisket exudes moisture, acts to hold it for braising. I don't care for it with butts until after cooking, for the rest.
 
I always foil my ribs three quarters of the way through and unfoil the last hour.

For butts, I foil when they hit 190 for 1-2hrs and then pull. Bark turns out great everytime.
 
I have done my ribs both ways(I never foil butts or shoulder until they are done and I am going to toss them in the cooler to rest).

BB's I used a standard 2-2-1 method, and a 4-.5 method. Both truned out good ribs, but a bit too tender for my liking as well as a different texture than I like

Spares I did the 3-2-1 method and a 5-.5 method. Same issues as the bb's

Standard foiling ingredients of(apple juice, honey, turbino sugar, and some rub). I also tented my ribs in foil vs the typical foiling.

I have gone back to not foiling my ribs, and enjoy the bark, the texture, and the overall end product alot better.

Like alot of bbq do what works for your tastes, good luck with our experimenting.
 
Foiling my meat? I thought someone had started a thread about my love life.

Seriously, I have not seen the advantage of this. I've tried it with ribs, and I like 'em unfoiled far more.
 
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