Tin foil or not?

Discussion in 'For New Members' started by claudine, Jun 12, 2015.

  1. claudine

    claudine Newbie

    CT
    what's the advantage or disadvantage to using tin foil?  I used it once and it stuck to my meat, so apparently I did something wrong! :))

    Any info is so appreciated![​IMG]
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Wow, five days without an answer.  Here you go.  

    I'm assuming you are talking about wrapping meat in foil, or crutching as it is called.  The advantage is that when you wrap the meat with a little liquid, you essential steam the meat, a process similar to braising, transferring heat energy more rapidly to the meat.  Braising liquid transfers heat 25 times faster than air alone to meat, and liquids wrapped in the foil expand 1600-1700 times when flashed to steam.  All that heat energy gets transferred to the cooler meat, consequently the meat cooks faster and the wrapping helps keep the meat moist because all the liquids in the meat are contained in the wrap and not evaporated.   

    I've never had meat stick to the foil but I always add a liquid, or a very wet veggie (tomatoes, salsa, etc) to my wraps. Don't know what the sticking issue is you had but you could always spray the foil that's going to touch the meat with a veggie oil if it was a concern.  I go through cans of that stuff because I always spray my drip pans, or the foil lining, to speed the cleanup once I'm done.       
     
  3. claudine

    claudine Newbie

    CT
    Yep 5 days! LOL...its fine at least someone finally gave me a tip! :))

    Thanks, i will try adding liquid. I hadn't done that in the past, just wrapped it.  Still learning the art of "smoking"!
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    If you don't foil, you get a better bark.  I used to foil ribs and butts, but I'm now a no foil kinda guy.  Welcome to the forum!

    [​IMG]    

    Mike
     
  5. drewed

    drewed Meat Mopper

    If you foil you get darker, harder bark.  Whether that is good or bad is up to you.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    C, I foil a lot to speed up the process, butter or apple juice are my favorites .
     
  7. mummel

    mummel Master of the Pit

    Where do you guys get cheap foil?  I find myself using a ton wrapping up my whole MES and the meats etc.  Also, do they sell foil longer than 12".  I find the standard rolls are 2-3 inches too short to use a single roll on my MES 40 water pan, drop tray etc.
     
    Last edited: Jun 22, 2015

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