Another chat on foil or not to foil. Soggy bark vs less moisture.

Discussion in 'Beef' started by viper, May 7, 2011.

  1. viper

    viper Smoke Blower

    I think I have asked before with a pretty split decision on foiling.  I tried some foiling in the past and it certainly makes the bark soggy which was not my preference.  I have also not seen many competition smokers use foil for much of anything.  I am going to smoke a chuck roast just because it is here and wife mentioned that last time, the beef was a little dry. 

    So, is there a way to maintain good moisture without the soggy bark issue?  Has anyone tried removing the foil late in the smoke to let the bark firm up?  Seems to me once the bark is ruined, it probably will not come back.  I sear mine on the grill before smoking.  Just personal pref there. 
     
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Don't apply the rub until after the foil phase.
     
  3. michael ark

    michael ark Master of the Pit

    A water pan and injections help.[​IMG]Whole lot of recipes here for some.
     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I never inject...why waste the benefit of an intact whole muscle meat (if it has not been de-boned, etc), I figure. I never sear larger cuts, just smoke it up...searing will rapidly elevate the surface temp and reduces the amount of time you'll have to get the smoke to react with the meat. It also goes against the whole idea of low & slow, IMO. If you want a tough cut to be tender, keep it low & slow. Always a wet smoke for me when I hot smoke, unless I want reduced humidity for crispy chicken or to set the bark on ribs, etc. As mentioned, a water pan is a must if you don't foil, depending on your location (high relative humidity will be more forgiving).

    Eric
     
  5. fife

    fife Master of the Pit

    I have tried both and now only use the non foil way to go.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Very good advise!
    This could be the reason for the dry chucky

    Just my 2¢

    Hope this helped
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What Eric said.
     
  8. porked

    porked Smoking Fanatic

    I never sear anything first either, but that's just me. Put a drip pan beneath the meat and that should help also.
     

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