<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken Keating:
I've foiled and not foiled butts and have had great results both ways. You'll need to try both ways to see if you have a preference. The only issue I have with foiled butts is because the fat renders out and has no where to go. To remove the fat off the butt I'll either put the butts back onto the grill for 15 minutes to let it drip off or use paper towels to absorb it.
Now foiling does have it's advantages, especially in shortening the cooking time. They'll be times when guests are expecting to eat at a certain time, and an hour before the butts may only be at 170 degrees and not near close to being done. At that point one can foil and greatly speed up the completion time to keep everyone happy. The point being, don't be afraid to foil because you've heard it's not the way to truely barbeque or it won't come out perfect because that's not the case.
You should foil the butt after cooking and allow it to sit 30 minutes to reabsorb any moisture. </div></BLOCKQUOTE>
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Thanks K. Keating, I like the advantage of shortening the cooking time and am not too concerned about a 'proper' methodology. When you have foiled, do you add some kind of liquid to the butt?
My son-in-law attended one of Harry Soo's BBQ workshops a couple of years ago and he came back with a nice spiral bound notebook given at the workshop. The section on pork butt talked about foiling and adding Stubb's pork marinade and maybe something else (not sure). We tried it out and I didn't really notice a large enough difference. I am a disciple of Chris Lilly recipe for butt and find it to be excellent IMO (so does my family, children and all). I'm sure I'd like other variations but I'm not yet driven to try something different. I do know this, I like to keep the cooking part as easy as possible i.e. no use of pans, only rotate butts if needed at the end. But since I foil after they are to temp. I probably start foiling during the cook.
I'd be interested in hearing from all about the use of any type of liquid when you foil your butts. Thanks
I've foiled and not foiled butts and have had great results both ways. You'll need to try both ways to see if you have a preference. The only issue I have with foiled butts is because the fat renders out and has no where to go. To remove the fat off the butt I'll either put the butts back onto the grill for 15 minutes to let it drip off or use paper towels to absorb it.
Now foiling does have it's advantages, especially in shortening the cooking time. They'll be times when guests are expecting to eat at a certain time, and an hour before the butts may only be at 170 degrees and not near close to being done. At that point one can foil and greatly speed up the completion time to keep everyone happy. The point being, don't be afraid to foil because you've heard it's not the way to truely barbeque or it won't come out perfect because that's not the case.
You should foil the butt after cooking and allow it to sit 30 minutes to reabsorb any moisture. </div></BLOCKQUOTE>
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Thanks K. Keating, I like the advantage of shortening the cooking time and am not too concerned about a 'proper' methodology. When you have foiled, do you add some kind of liquid to the butt?
My son-in-law attended one of Harry Soo's BBQ workshops a couple of years ago and he came back with a nice spiral bound notebook given at the workshop. The section on pork butt talked about foiling and adding Stubb's pork marinade and maybe something else (not sure). We tried it out and I didn't really notice a large enough difference. I am a disciple of Chris Lilly recipe for butt and find it to be excellent IMO (so does my family, children and all). I'm sure I'd like other variations but I'm not yet driven to try something different. I do know this, I like to keep the cooking part as easy as possible i.e. no use of pans, only rotate butts if needed at the end. But since I foil after they are to temp. I probably start foiling during the cook.
I'd be interested in hearing from all about the use of any type of liquid when you foil your butts. Thanks
