Pulled Pork... Best time to foil? and more importantly WHY??

Discussion in 'Pork' started by jstanford, Sep 25, 2010.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Course by that logic we should all abandon our cars and just walk everywhere.... heh-heh.

    Foil really is just personal taste, no real right or wrong as long as you get the results YOU like.... unless you are doing competition smoking then its the resulst the judges like. [​IMG]
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL Good one!

    Maybe we can take our horse & buggy to pick the hog up over at Charles Engle's house too?

    Bear

    OOOOPS, Didn't see yours Johnny. It was on the last page all by itself.
     
    Last edited: Sep 30, 2010
  3. Naw...go ahead and use you Car/Truck, but on your way back, you may as well stop by the grocery store and pick up your Canned Biscuits, Instant Grits, Imitation Cheese, Instant Mashed Potatoes, and for dessert, a Chocolate Cake in a box...... Don't forget the canned icing....

    [​IMG]

    Enjoy!
     
  4. jstanford

    jstanford Fire Starter

    We used to walk everywhere but then they invented the automobile! Some things are better with advancements.... Not sayin' that the food wasn't good way back when but there is a reason God put brown sugar, paprika, chili powder, salt, pepper, etc on this earth.. To make a rub recipe! Long live the rub....Long live the bark!
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member


     Oh I definately agree there are a lot of "modern day" advances I could do without  -  instant mashed potato's [​IMG]

    I usually foil just for the reduction in cooking time and all the drippings I get to keep in the foil.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow, all that because many of us use aluminum foil?

    Maybe you could get rid of your ECB, your Brinkman Pitmaster Deluxe Offset, and your 3 Propane fryers, and go strictly with your favorite campfire cooking. You don't need all of those modern "crutches".  [​IMG]

    Bear
     
     
  7. jstanford

    jstanford Fire Starter

    I looked back in some of my old history books from school, ancient civilizations cooked all thier food on offset smokers and the ones who didn't opted for their propane smokers. This dates back to the early 1700's according to the book. In 1812 they invented the drive-thru and it all went downhill from there, just sayin'
     
    Last edited: Sep 30, 2010
  8. For those who understand, no explanation is needed

    For those who do not understand, no explanation is possible......

    Cheers!
     
    Last edited: Sep 30, 2010
    cowgirl likes this.
  9. pokey

    pokey Meat Mopper

    FWIW From this newbies limited experience: I've done a whoppin' three butts, all without foil, 5 - 7 lb range. They took anywhere from 16 to 18 1/2 hours at 250 and came out great. I admit I love a crispy bark, though. Some of the shorter times I've heard folks talk about I assume are possible/happening because of foiling.

    I tried foiling ribs using 3-2-1 timing at 250 and thought the meat was too soft. But others I served to thought it came out great.

    I think the bottom line is a matter of taste. We're all into this, among other reasons, because we like to make a better meal than you can buy. But the definition of "better" is purely subjective.

    And since I use a pellet grill, I won't even wade into the "modern convenience" debate.
     
  10. jstanford

    jstanford Fire Starter

    I'm just having fun! I love the fact that we all have different opinions and convictions but what it all boils down to is a common ground we call BBQ! The love of preparing,cooking,sharing,eating and so on, I consider you all my friends... that's not a tear, I got something in my eye!?
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    lol  Great thread!  I'm a non foiler myself... It seems to come down to a matter of preference. [​IMG]
     
  12. jstanford

    jstanford Fire Starter

    So Cowgirl, your smoked bologna pictures inspired me, did the top cuts and it turned out AWESOME... Trying the cream cheese jalepeno thing this weekend..... Again, Thanks
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great!! I'm so glad to hear! Thanks for letting me know, I'm glad it turned out well for you. [​IMG][​IMG]
     
  14. lucky13

    lucky13 Smoke Blower

    OK, what if you brought it up to 140, foiled to 150 then off with the foil till 160 then back on again at 170 etc, etc, etc??  Sure, you would waste a lot of time and foil but it would make the "Gotta Foil er's" and the "Don't Foil er's"  both happy.  And, maybe insead of actually using aluminum foil you use wet palm leaves like in Hawaii since they have been doing that for hundreds of years??  I think that covers about all arguements both ways! 

    Just tryin to keep the peace.[​IMG]
     
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL.... Thanks! [​IMG]
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    The point is:

    Those who foil are right.

    Those who do not foil are right.

    Those who call foiling a crutch, and liken it to canned biscuits, instant grits, imitation cheese, and instant mashed potatoes, as if their way is the only way are wrong.
     
  17. jstanford

    jstanford Fire Starter

    Do any of you foil your instant mashed potatoes? What temp do you foil them? I can't get the temp probe to stick very well, anyone else have this issue??[​IMG]
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member


     I like a good bark on my taters. [​IMG]     Thanks for the laugh!
     
  19. bacardi

    bacardi Fire Starter

    Many have reported that the rate absorbing of smoke greatly goes down at 140-145...I'm just not good with wrapping, whenever I start wrapping, juices go everwhere and get on the exterior of the foil.

     
    I wrap at 140-145.  Crockpot takes too long when you could just use the microwave, Just sayin.  Once you use foil, you're no longer smoking.  If you think you're still BBQing, then an oven/crock pot should still be considered BBQing :)
     
  20. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Try using foil pans, they are much sturdier and work great!

     
     

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