- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Wrap pork butt in foil??? Update food pics on page 2
Posted on 12/5/16 at 8:21 am to CE Tiger
Posted on 12/5/16 at 8:21 am to CE Tiger
Try to look up 2 sisters bbq sauce for your wife. I've been around picky bbq sauce people and they all convert to the 2 sisters movement. Made right in Plaucheville Louisiana.
0
Posted on 12/5/16 at 8:53 am to MorbidTheClown
quote:
i've only ever cooked them to make pulled pork.
5 hours unwrapped followed by 3 hours wrapped.
The Franklin method.
Posted on 12/5/16 at 9:59 am to AlxTgr
foil/no foil doesn't matter once you reached 165, just speeds up the cook if you foil.
Posted on 12/5/16 at 10:40 am to Dam Guide
quote:
foil/no foil doesn't matter once you reached 165
Uh yes it does. More fat will render out and you get a better bark if you don't wrap.
Posted on 12/5/16 at 10:47 am to Dam Guide
quote:
foil/no foil doesn't matter once you reached 165
Maybe not on the smoke penetration but it certainly change the bark like stated above.
Posted on 12/5/16 at 11:18 am to CE Tiger
quote:203
190?? I thought it was at 210??
Posted on 12/5/16 at 11:20 am to Howyouluhdat
quote:thats why i have a heatermeater and RD3 can change the temp at will from the comfort of my sofa or office.
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 12/5/16 at 11:33 am to CarRamrod
quote:
thats why i have a heatermeater and RD3 can change the temp at will from the comfort of my sofa or office.
Boy that went over your head
Posted on 12/5/16 at 12:09 pm to Trout Bandit
quote:
Uh yes it does. More fat will render out and you get a better bark if you don't wrap.
It won't be that noticeable especially for a freakin butt. We aren't cooking brisket here, this is pulled pork. Done it both ways and both have come out about the same. If you want hard crunchy bark and have the time, leave it unfoiled. If you are in a rush, foil.
This post was edited on 12/5/16 at 12:13 pm
Posted on 12/5/16 at 12:10 pm to Dam Guide
I wrap briskets too. Recently switched from foil to butcher paper.
Posted on 12/5/16 at 12:13 pm to AlxTgr
quote:
I wrap briskets too. Recently switched from foil to butcher paper.
Most competitions wrap, they don't want the hard crunchy bark. A lot of people like that though.
Posted on 12/5/16 at 12:15 pm to Howyouluhdat
quote:or maybe your tongue and cheek was just shitty.
Boy that went over your head
Posted on 12/5/16 at 5:44 pm to CarRamrod
Well just missed getting second in our cook off wound up 3rd. We got schooled by some schmuck with a huge grill who used to compete. Was told mine had the best flavor but it was a little dry.
Posted on 12/5/16 at 5:46 pm to CE Tiger
quote:Foil.
but it was a little dry
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News