Do any of you not foil a butt at 165?

Discussion in 'Pork' started by dbarnett66, May 24, 2009.

  1. dbarnett66

    dbarnett66 Smoke Blower

    When I foil at 165, I noticed that my bark gets mushy whn I take it off the drum smoker at 195. I don't really see bark, more of a mush. I use mustard and the basic spices to achieve a thicker bark.

    Thanks in advance

    Dan in San Diego
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I have done them without foiling no probem
     
  3. rondiaz

    rondiaz Fire Starter

    I'm thinking of just using an oven bag instead of foiling is that a bad idea?
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Just continue the spritz/mop and don't cover at all
     
  5. rondiaz

    rondiaz Fire Starter

    Hmm that would be easier for me I think...this is my first butt though...dare I break from the foiling convention?
     
  6. mikey

    mikey Smoking Fanatic

  7. rondiaz

    rondiaz Fire Starter

    Sounds good, I waffle sometimes when I see stuff. I'm gonna nap be back at 5 to start the smoker.
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Doing my first I would foil then experiment on another that way you know its gonna come out good the first time. My family actually doesn't like a hard crunchy bark
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    +1

    this is what i do, and it works great every time.

    RonDiaz - i wouldn't use the oven bag - same reason as the OP mentioned - it will mush up on your from all the extra moisture.

    however, when the pork comes to temp (190 or so) i DO foil it for about half an hour, wrapped on towels and in a cooler with no ice or water. it will hold for several hours and stay piping hot, but half an hour is usually the time between when it comes to temp and when everything else is ready for supper.

    you definitely want to let the meat rest a while when it comes to temp, or it will turn brown and be dry. the time restong allows the juices (FLAVOR) draw back into the meat.
     
  10. jamesb

    jamesb Smoking Fanatic

    The only time I foil butts or briskets is if I need to hurry them up to completion. As you have noticed the bark will suffer if you do... I will foil them when they come off the pit and they need to be held. Again, the bark will soften some...

    Not asked, but I never foil ribs during a cook.
     
  11. porked

    porked Smoking Fanatic

    IMHO, no need to foil as long as your smoker temp is under 225. I like to do butts and brisket really slow at around 200 degrees, takes a bit longer but it's always worked out well for me.[​IMG]
     
  12. rivet

    rivet Master of the Pit OTBS Member

    There's nothing I can add to the advice above, except that I don't foil my butts either.
     
  13. flash

    flash Smoking Guru OTBS Member

    Well, if you have the time sure, go ahead. Mushy bark? Do you have fat cap UP? Having the fat cap down will give you better bark. You can also open the foil up, if used, for the last half hour or so to dry the surface off some.
    As to spritzing, do not do it for atleast the first 1 1/2 hours. This will allow the bark to establish itself better.
     
  14. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    >>>As to spritzing, do not do it for atleast the first 1 1/2 hours. This will allow the bark to establish itself better.<<<

    yep - found that out today and am glad that i did!
     
  15. chrome

    chrome Smoke Blower

    I always foil at 160, remove at 180, and let cook till 200.
    Always ends up with a nice crusty bark, and stays juicy inside... :)
     

Share This Page