Foiled vs Unfoiled

Discussion in 'Pork' started by bvanderheyden, Sep 23, 2016.

  1. bvanderheyden

    bvanderheyden Newbie

    Hello all,

    I'm getting back into smoking after purchasing a WSM. Today I'm doing a test on 2 butts. Both I brought up to 155 degs. I made sure that the rub was stuck. Both butts weighed 9.2 lbs. I decided to foil one and leave one as is on the smoker. I have been keeping a log everyou hour as I go to monitor the progress. So far in a period of 2 hours the foiled on is 10 dega hotter than the unfoiled.has anyone else tried this? If so what we're your results?
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    All I can tell you is that foiling cooks faster if you're willing to compromise on bark. No-foiled butts produce the best bark, especially when finished smoking in a dry smoke chamber, then, rested in a pan on a elevated rack covered with a towel so it can creates and preserves a pronounced bark. Foiling to finish softens the bark, which won't be as well developed due to less time on open grates, and, foiling to rest softens the bark even further.

  3. bvanderheyden

    bvanderheyden Newbie

    The foiled butt came off. Took a quick nap to find it at 200. When I pulled it off the grill the thing broke in half.

    The unfoiled is at 171 and has hit a stall I'm hoping for it to be done in the next 3 hours
  4. smokinal

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

    Looks good so far!

  5. bvanderheyden

    bvanderheyden Newbie

    Foiled came off 4 hours later when it hit 200 IT. My conclusion. The one that was unfoiled had a much more pronounced smoke flavor, along with a better bark. I belive my method will be to take the pork butt to around 170 IThursday and thanks wrap it from there.

    The WSM performed like a wanted to settle in at 225 and stay there. I took advice from Harry Soo, and used the exhaust vent to make temp changes. I can't wait for myou next smoke on this thing

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