What Exactly Is Foiling??
- Thread starter Eric Lee
- Start date
Dave Russell
TVWBB Honor Circle
Here's one way to do it: http://www.virtualweberbullet.com/pork3.html
Russell Y
TVWBB All-Star
Here is a link that describes foiling pork butt - Foiling
"exactly" is used sparingly in BBQ as it is more of an art than a science.
Foiling is a method used to entrap the moisture while cooking to create a steam effect. The steam aids in the transfer of heat which in turns helps the breakdown of connective tissue.
Foiling is also used for cooking ribs and brisket. I think less commonly for pork butt.
The new wsm section New wsm users is a good section for those just starting out with the wsm.
"exactly" is used sparingly in BBQ as it is more of an art than a science.
Foiling is a method used to entrap the moisture while cooking to create a steam effect. The steam aids in the transfer of heat which in turns helps the breakdown of connective tissue.
Foiling is also used for cooking ribs and brisket. I think less commonly for pork butt.
The new wsm section New wsm users is a good section for those just starting out with the wsm.
Gary Hodgin
TVWBB Super Fan
I've only cooked 5 or 6 butts,but the best ones have been the last couple that I've foiled.
I cooked at 240-260 until the internal temp reached about 160 and then wrapped in double layers of heavy duty foil until the internal temp reached 185-190. I then unwrapped and cooked until I got the level of doneness I wanted, usually around 200 degrees. I spritzed a couple of times after removing the foil.
I get better results by foiling ribs and butts.
I cooked at 240-260 until the internal temp reached about 160 and then wrapped in double layers of heavy duty foil until the internal temp reached 185-190. I then unwrapped and cooked until I got the level of doneness I wanted, usually around 200 degrees. I spritzed a couple of times after removing the foil.
I get better results by foiling ribs and butts.