Tried foil on butts


 
S

Steve Petrone

TVWBB Platinum Member
Took two butts to about 165-170 then foiled. One had Lexington sauce and worchestshire; the other had No.5 Sauce. Took em up to 195-200. Very good result. The bark of coarse softened but their seemed to be very little to no residual fat. Very easy to pull and clean. This method produced very good tasting butt. Took 10 hours. Anybody else use foil?
 
I'm guessing 10 hours
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I have used foil several times and it has worked very well. the butts pull very easy it does seem there is less waste. I typically cook for about 5-6 hours then foil it for another four. Works great!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:... Took 10 hours. </div></BLOCKQUOTE>
Guess I kind' missed that part
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Paul
 
1. How big were the butts?

2. What temp?

3. Did you put the sauce in the foil when you wrapped?

Reason I ask is that I try to get butts in the 7 to 8 pound range. When I foil my butts usually get done in 6 to 7 hours. I try to keep my lid temps at 240 so my grate level is about 225 130 degrees.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Took two butts to about 165-170 then foiled. One had Lexington sauce and worchestshire; the other had No.5 Sauce. Took em up to 195-200. Very good result. The bark of coarse softened but their seemed to be very little to no residual fat. Very easy to pull and clean. This method produced very good tasting butt. Took 10 hours. Anybody else use foil? </div></BLOCKQUOTE>
 
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