To foil or not to foil


 
Mike_M

Mike_M

TVWBB Fan
Regarding butts, i've cooked them both ways. When I decide I want to use foil, I wrap at 160 & wait until 195ish. When I don't end up using foil out of laziness, or if it reaches 160 while I'm still asleep, I just use the fork test at the approximate done time until results are optimal.

I've never been able to get to 195 without foiling, but I'm beginning to think, what the eff' why even bother foiling? It's an extra step & arriving at 195 isn't imperative. Thoughts? I mean the results have been great both ways. I'm just happy that I have become familiar enough to judge doneness without needing temp. indications.
 
I'd do whatever gives you the most satisfying results, the easiest way. I don't foil pork butt at all. If I pull it off the grill, I will often put it into a large container, and loosely cover it with foil to let the residual heat work its way thru, as it eventually cools. To boot, this also allows the bark to soften a bit.

I correct for final flavor or moisture level when its pulled, by adding a finishing sauce or liquid of choice.
 
I can honestly say I have never foiled a butt on the WSM, only when they come off to rest. I do want to try it sometime, I just never remeber too.
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I've never foiled my butts either. When they go in the cooler, they get foiled, but never while actually on the cooker. I'm a fork tester, as opposed to temp, so i don't worry about what temp they are at if they are already tender.
 
I've often foiled butts but for time/convenience. Running out of fuel on the WSM, temps are dropping ... I just foil them and in the oven at 275ºF until I'm happy with the tenderness.

I'd rather not foil, I don't like the meat simmering in rended fat, but it doesn't ruin them IMO.

Some of the best pulled pork I've made was picnics hock removed. I leave the skin on and stand them up on the skin side. Some pics here.

I just left these guys on, used up all my Southern Sop, forgot about them a while, checked and they were magic. I love it when they feel like if you aren't careful they'd fall apart in your hands. They were foiled for resting but not for cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've never been able to get to 195 without foiling </div></BLOCKQUOTE>
Try bumping up your temps .... I experienced that a lot when running grate temps of like 215ºF. Try running hotter like 250º - 275º towards the end of the cook.
 
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