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re: Wrap pork butt in foil??? Update food pics on page 2
Posted on 12/4/16 at 4:30 pm to Tiger Ryno
Posted on 12/4/16 at 4:30 pm to Tiger Ryno
I did it higher than 225, in the 275 range
0
Posted on 12/4/16 at 4:30 pm to LSU Tiger Bob
quote:
Foil has no place around a BBQ pit. Well except maybe to cover up the beans, tator salad etc. to keep the flies off.
Get outta here gramps. It's almost 2017. Nobody got time to sit on the front porch all day and wait on meat to get to temp
Posted on 12/4/16 at 4:48 pm to Howyouluhdat
Based on the looks my wife is giving me with dinner time approaching... I should have foiled
Posted on 12/4/16 at 5:06 pm to CE Tiger
Wrap it. When you get around 155-170 degrees you start getting evaporation which delays the internal temp from moving higher and dries out the cut.
I usually open cook until 155 degrees and the wrap until it hits 185 degrees.
I usually open cook until 155 degrees and the wrap until it hits 185 degrees.
Posted on 12/4/16 at 5:09 pm to Trout Bandit
quote:
195 is where I pull mine. Let em rest a bit before pulling.
Posted on 12/4/16 at 5:13 pm to OldHickory
Pulling now at 203. Hopefully food porn photos to follow. Haven't opened this thing up since noon
Posted on 12/4/16 at 5:15 pm to Tiger Ryno
qoute
We have obviously lost two generations of back yard BBQ knowledge/ability. So I suppose your method is to (over) smoke it till it turns black..and call that "bark" then wrap in aluminum foil (which is braising not BBQing)Then wrap it in swaddling clothes (towels) and place it in an Igloo cooler to continue to braise. Only in today's America does one need a quart of apple juice, a pound of brown sugar, two bath towels, and an Igloo cooler to cook a pork shoulder."
If you fill the fire basket/box with about 4-6 chunks of wood it has usually gone to ash by the time the Butt reaches 140. At that point it will no take any smoke, however since the wood has burned up no more smoke is produced, hence it is not over smoked.
Second if you remove the Butt and rest it for about 15 min on a counter uncovered the temp will drop enough that when wrapped and put in a cooler the temp will hold not rise. This will let the juices redistriube evenly as well as allow you to "hold" the meat a couple hours if needed til serving.
Look at most any BBQ forum and read bout the importance of resting especially wrapped and put in a cooler.
We have obviously lost two generations of back yard BBQ knowledge/ability. So I suppose your method is to (over) smoke it till it turns black..and call that "bark" then wrap in aluminum foil (which is braising not BBQing)Then wrap it in swaddling clothes (towels) and place it in an Igloo cooler to continue to braise. Only in today's America does one need a quart of apple juice, a pound of brown sugar, two bath towels, and an Igloo cooler to cook a pork shoulder."
If you fill the fire basket/box with about 4-6 chunks of wood it has usually gone to ash by the time the Butt reaches 140. At that point it will no take any smoke, however since the wood has burned up no more smoke is produced, hence it is not over smoked.
Second if you remove the Butt and rest it for about 15 min on a counter uncovered the temp will drop enough that when wrapped and put in a cooler the temp will hold not rise. This will let the juices redistriube evenly as well as allow you to "hold" the meat a couple hours if needed til serving.
Look at most any BBQ forum and read bout the importance of resting especially wrapped and put in a cooler.
Posted on 12/4/16 at 5:15 pm to CE Tiger
I have found that with tthe green egg\kamodo style grills wrapping isin't neccessary. Some people coming from a charcoal grill are so use to doing it they still do but I think you will find with the circular indirect heat and moisture rentention in the grill wrapping in foil is not needed.
Posted on 12/4/16 at 5:33 pm to Howyouluhdat
quote:
Get outta here gramps. It's almost 2017. Nobody got time to sit on the front porch all day and wait on meat to get to temp
Posted on 12/4/16 at 5:40 pm to golfntiger32
quote:
Look at most any (Modern day) BBQ forum and read bout the importance of resting especially wrapped and put in a cooler.
FIFY
Resting I understand. Wrapped in swaddling clothes and laid in a manger is nonsense. It's Kool-Aid. Folks been drinking it ever since the ECB days in the early 70's
Posted on 12/4/16 at 7:17 pm to LSU Tiger Bob
No foil was the way to go. Had some crazy seasonings I used so the nice bark was awesome.
This post was edited on 12/4/16 at 7:20 pm
Posted on 12/4/16 at 7:28 pm to CE Tiger
Looks great! IWEI
Posted on 12/4/16 at 7:31 pm to CE Tiger
Nice work! Was the wife happy?
Posted on 12/4/16 at 7:32 pm to CE Tiger
Give me 2 pound of that, some evangeline maid texas toast, and some stubb's spicy BBQ sauce 
Posted on 12/4/16 at 7:34 pm to LSU Tiger Bob
quote:All that from always use foil?
We have obviously lost two generations of back yard BBQ knowledge/ability. So I suppose your method is to (over) smoke it till it turns black..and call that "bark" then wrap in aluminum foil (which is braising not BBQing)Then wrap it in swaddling clothes (towels) and place it in an Igloo cooler to continue to braise. Only in today's America does one need a quart of apple juice, a pound of brown sugar, two bath towels, and an Igloo cooler to cook a pork shoulder.
You have issues besides sucking at BBQ .
Posted on 12/4/16 at 7:44 pm to CE Tiger
That's a good looking pork.
Posted on 12/4/16 at 7:50 pm to Trout Bandit
Wife couldn't find a BBQ sauce she liked but said it was good on its own. I ate enough while shredding it that I was too full for a sandwich.
We have a competition at work tomorrow between 4 guys who like to think they are the best at everything. This is my entry, it's the second one I've ever done after a big fail of one 4 years ago
We have a competition at work tomorrow between 4 guys who like to think they are the best at everything. This is my entry, it's the second one I've ever done after a big fail of one 4 years ago
Posted on 12/4/16 at 8:31 pm to CE Tiger
Posted on 12/5/16 at 8:15 am to CE Tiger
i've only ever cooked them to make pulled pork.
5 hours unwrapped followed by 3 hours wrapped.
The Franklin method.
5 hours unwrapped followed by 3 hours wrapped.
The Franklin method.
Posted on 12/5/16 at 8:19 am to CE Tiger
Real nice Clark
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