Foiling Butts?

[Ka Honu]

I'm old, not stupid.

[Hub]

To foil or not not to foil that is the question. Whether tis nobler in life to foil a pork but or sail a sea of angry ships. To foil, or to not foil, or suffer the slings and arrows of outrageous fortune of dry pork butt that is the question. To foil or not to foil, or meet the stall, and forever linger at one temperature.

Remember: to thine own self be true.

Shakespeare always foiled his pork butt.

Regards,

Ed

Ed,

You are a hoot!

D

X2! 

Hub

[RAD]

I've foiled and used the CP but typically will let go until it's done.

[Savannahsmoker]

I do both at once.  Sorta.  I usually smoke two at a time and finish one "dry" for max bark and the other in the crock pot (pretty much the same as foiling) for lots of juice.  Then mix when pulling.

Now that is a good idea.

[Jaxon]

I usually cut an 8 lb butt into 2 pieces to reduce cook time, howsomever, last weekend I smoked two 8 lb butts just to see if I could (on the offset).  I cooked one to 175 for slicing, the other to 200 for pushing.
Results were almost bad...too much smoke on the long cook.  Since it took over 8 hours to cook, it stayed in the smoke way too long.  It seems I forgot the king's method.  Aaron smoked his for about 4 - 5 hours, then wrapped in foil JUST TO KEEP THE SMOKE OFF OF IT.
Henceforth I will follow that procedure when cooking for more than 5 hours.  With a 4 lb butt, I may not need to foil at all.

Beware:  this topic may be as volatile as "wood chips - soak or not"

[sparky]

bark guy here.  no foil on my butts.  the bark is the best part.  sometimes when I foil the bark is mushy.  i foil at 195° - 205° and add a little liquid and let it rest.  it works for me.   

[TentHunteR]

I almost always foil and still get really good bark.

I cut the shoulders in half, apply a rub that is about 1/4 brown sugar, smoke until they reach a really nice color, then into foil to avoid the stall (adding a little braising liquid - equal parts brown sugar, cider vinegar & Kentucky Bourbon  or JD).

Once done, if the bark needs to be tightened back up I just put them back on at about 325°-350° for 15 - 30 minutes.

What I like with foiling is: a) The foil juices get mixed right back in with the pork after pulling. Tons of flavor, and still a good bark. b) Rarely do I ever have a shoulder that's not done in about 6 hours.

[Jaxon]

bark guy here.  no foil on my butts.  the bark is the best part.  sometimes when I foil the bark is mushy.  i foil at 195° - 205° and add a little liquid and let it rest.  it works for me.   

What???
No foil for me...I foil at 195

[flbentrider]

No foil here, until the FTC foil.

[Ka Honu]

Now that is a good idea.

Well of course it is (but thank you nonetheless).

... 4 - 5 hours, then wrapped in foil JUST TO KEEP THE SMOKE OFF OF IT.

Exactly.  If you're smoking properly, you definitely reach a point of diminishing returns at about 4-5 hours.  After that, all you really want/need is a heat source.

... then into foil to avoid the stall ...

Why would you ever want to do that?

Beware:  this topic may be as volatile as "wood chips - soak or not"

I'm trying, Jax; I'm trying.

[deestafford]

I also like the bark and really see no reason to foil as the butt is moist.  However, I reserve the right to change my mind as I did on foiling ribs.  Dee

[Jaxon]

I'll pose a question.  Suppose I am smoking a 10 lb butt and it takes 13 hours to finish.  I only want 5 hours worth of smoke.  How can I cook it in the offset without getting 13 hours worth of smoke?





And...if a guru could do goo - how much goo would a guru do?

[squirtthecat]

We use lump charcoal in our big cookers, and add hickory 'mini logs' for the first 4-5 hours for extra smoke flavor.

After that, it is just BTUs..