Why wouldn't you foil?


 
I told myself I wouldn't comment after my first post but I need to comment on 2 things.

1. The smoke ring has nothing to do with the amount of smoke in the cooker. It is a chemical reaction between the meat and the atmosphere in the smoker that takes place below 140 degrees f. You can get a smoke wring without adding any wood chunks.

2. Jeff try placing the brisket in a pan once you see it it starting to sweat. You should be able to get plenty of juice from it without it evaporating off.

I do foil HH briskets but that's pretty much required to get it done fast.
 
I'm well aware of how the smoke ring is created and often cook without any wood and still I say it only takes smoke for a while the strongness of the smoke depends on how much smoke you got in that period , and that kind and hoe much wood you used that's my opinion but I'm very young and still learning still trying both ways just wanted to hear some opinions and appreciate all of them
 
So don't anyone get their knickers in a knot because this is just my opinion and the question was asked.

Why I don't foil:

I get just as juicy and tender a product not foiling as I do when I have to use foil. When you foil, especially when adding liquid, you are no longer bbqing you are now braising your meat. The only time I foil is when I'm in a hurry to finish and I rarely find myself in a hurry. Would you put your butt in a pan with liquid and cover it and cook it in the oven for 3-4 hours and then finish it on the BBQ for 2-3 hours to get your smoke flavour and bark? That's basically what your doing when you foil except in a different order.

Let me add there is no right or wrong way but there is your way and my way. To each there own.
Exactly. not to mention I dont believe the meat ever stops taking on smoke so long as the surface remains moist.
 
In the lump/briquette, foil/no foil, low n slow/high heat, Ford/Chevy, etc discussions, I refer to my "rules": http://tvwbb.com/showthread.php?48035-10-quot-rules-quot-for-BBQing

1. You will get conflicting advice from people on TV, in cookbooks, on the internet, etc. BBQing is a craft, and craftsmen often have differing opinions on the best way to do things.

2. Your own common sense is probably pretty good. Trust it. You'll find what works for you over a short time as you become a craftsman.

9. Have fun. Relax. It's just cooking. It's not suppose to be stressful.

10. Cook to your family and friends preferences... Hint: If they like what you cook, you'll be asked to cook more.
 
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2. Jeff try placing the brisket in a pan once you see it it starting to sweat. You should be able to get plenty of juice from it without it evaporating off.

Thanks, Bob. As soon as it gets out of single digits here, I'm going to fire one up.
 
I have been trying to do all my BBQ on the WSM without foil for the past few months. I have come to the conclusion that I prefer Low and Slow, 225 to 250 with water in the pan. All the meats from Ribs to Brisket and Butts take on a deep mahogany colour not jet black. The bark is still firm but not rock hard and thick it, seems a more satisfying result and very moist every time.
 
I have been trying to do all my BBQ on the WSM without foil for the past few months. I have come to the conclusion that I prefer Low and Slow, 225 to 250 with water in the pan. All the meats from Ribs to Brisket and Butts take on a deep mahogany colour not jet black. The bark is still firm but not rock hard and thick it, seems a more satisfying result and very moist every time.

Almost like those Weber guys knew a thing or two, huh? :wsm:
 
Almost like those Weber guys knew a thing or two, huh? :wsm:

Nah-h-h, what would/could THEY know, huh?!! :rolleyes:

On a similar note, why doesn't Weber, in any of the books, mention the Minion Method? I wouldn't try a long smoke without it. I consider it one of the prime advances in technique when it comes to smoking in/on a WSM. Is it a case of "Not invented here?" or-r-r?

What do I know? I'm just an amateur trying to make good BBQ... mostly succeeding but sometimes, not so much:rolleyes:...

Keep on smokin',
Dale53:wsm:
 
I don't foil because I'm simply lazy and I like BBQ'ing to be a siimple, no additional steps involved, process. I also often leave the membrane on and just score them.
 
Well there you have it. Full circle. ideas were exchanged , traditions were defended. Everyone got to do what they wanted and no one got hurt. Maybe there is hope for the world after all.

So! What do you like better ? Mayonnaise or miracle whip?
 
Nah-h-h, what would/could THEY know, huh?!! :rolleyes:

On a similar note, why doesn't Weber, in any of the books, mention the Minion Method? I wouldn't try a long smoke without it. I consider it one of the prime advances in technique when it comes to smoking in/on a WSM. Is it a case of "Not invented here?" or-r-r?

What do I know? I'm just an amateur trying to make good BBQ... mostly succeeding but sometimes, not so much:rolleyes:...

Keep on smokin',
Dale53:wsm:

Robert, FYI, they've been won over; only Weber recommends using 4-5 starter cubes instead of a chimney. Likewise, from what I've read on another forum (for what that's worth), Jim Minion now lights the top of the ring with a torch. Anyhow, here's what the WSM manual reads, or at least what it says in mine, which is from '09:

"1. Fill charcoal chamber with the amount of charcoal recommended in the smoking guide on pg 14. Heap charcoal in the center of the charcoal grate. Carefully distribute 4-5 paraffin cubes into the charcoal mound and light using a long-neck lighter or matches".... (warning not to use Matchlight or similar)..."2. The charcoal is ready when gray ash is beginning to form on the top coals. Spread the coals evenly over the charcoal grate, with a pair of tongs or long handled metal tool."
 
Well there you have it. Full circle. ideas were exchanged , traditions were defended. Everyone got to do what they wanted and no one got hurt. Maybe there is hope for the world after all.

So! What do you like better ? Mayonnaise or miracle whip?

Miracle whip sux and only weenies like it. :mad:

Nah....I didn't mean that. just brother-in-laws. :rolleyes:

Great post, Frank. I love it when folks keep it REAL. ;)
 
Meat doesn't sweat..
But that's another topic, that in the past, had some strong views .
Just saying.:wsm:

Tim
 
Dwain you never gave your opinion on the matter which is the whole point of the thread

Sure I did. I will say it another way: it's up to the individual cook to weed thru the conflicting advice (#1), find what works for him/her (#2) in order to please his family and friends (#10), while having fun (#9).

You see, I've read, and seen, and heard "all" the theory from "all" the experts on multiple internet sites, forums, BBQ class, cook books, conversations with pitmasters, etc, on how food reacts to heat, what happens at what temp, what the stall is, reasons for/against use of the Tx Crutch, etc, etc. This is what I've found: None of that is required to make great BBQ.

One cook swears by a particular technique while another swears by the opposite. It sounds like you've found what you like within a couple years. How cool is that?!?! I look forward to seeing posts of your BBQ.
 
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Sure I did. I will say it another way: it's up to the individual cook to weed thru the conflicting advice (#1), find what works for him/her (#2) in order to please his family and friends (#10), while having fun (#9).

You see, I've read, and seen, and heard "all" the theory from "all" the experts on multiple internet sites, BBQ class, cook books, etc, on how meat reacts to heat, what happens at what temp, what the stall is, the Tx Crutch, etc, etc. This is what I've found: None of that is required to make great BBQ.
I'll just add, Amen!
 
I always take tons of pics of my bbq but too lazy to upload them ! And again still sticking with my first statement haha do you foil or not foil? I admitted after I wrote this the best pork butt I've smoked I tasted the night after I smoked it because I made a ton of bbq and it was by far the best one I've ever had anywhere ..... And it wasn't foiled I got so mad though cause it took so long everything else was done for hours and this 5 pound butt took almost 12 hours ... Haha
 
One thing here that nobody has mentioned yet......look at all of the good BBQ that was made before the invention of aluminum foil.
I would think that it would have been good or the tradition would not have continued. Part of that BBQ tradition is that there is no single
way to do it, nothing written in stone, everyone enjoy making Q the way that you like, and enjoy watching and learning from others. Experiment
until you get it just right, then experiment some more just because you can. ;-)
 
Miracle whip sux and only weenies like it. :mad:

;)oh boy. I have to admit I was raised on miracle whip....but I married into a clan of mayo lovers so now I have a foot in both worlds. Probably why my views on BBQ are so moderate. ;)

Nah....I didn't mean that. just brother-in-laws. :rolleyes:

Great post, Frank. I love it when folks keep it REAL. ;)

....and I hope no one here is offended by my joshing about world peace in relation to BBQ Debate. I have mad respect for the great cooks on this forum , and the level of civility here is unmatched in the forum world , IMO. So I never mean to ridicule or insult......
I just like to keep it light because as Mr. Pannell so rightly points out......
9. Have fun. Relax. It's just cooking. It's not supposed to be stressful.
 

 

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