Foil on pork?

Gig103 · Joined: 22 Sep 2009 Posts: 13

Hey gang,

I saw a sale on Boston butt, $0.99/lb, so I picked up a small one (6.5lb) for tomorrow. A sort of last minute thing since I have no plans for the day, and have no freezer space to store it.

Anyway, still picking up tricks on here and I see a lot of people talk about foiling, but I'm not having luck finding the right time or temp to do this. Help me out?

Also, won't putting foil on it mean it won't absorb more smoke? If that's the case, is that why some people talk about finishing in the oven?

k.a.m. · Posted: Oct 25 2009 Post subject:

Gig103, I rarely ever foil Butts. The only time I like to foil them is when the internal temp has reached 195� then I foil to let the Butt rest for 30 to 45 min. before I pull them. If you are going to foil during the cook let the Butt get to an internal temp of 165� to 170� before foiling. This will speed up your cook time but it will also reduce your bark. People will finish off in the oven to speed up the cook if they are in a time crunch, nothing wrong with it for sure. I hope this helps,and Good Luck on your cook. Smile

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BigAL · Posted: Oct 25 2009 Post subject:

I agree w/K.A.M. I used to foil butts, but not anymore. It's also easier to tell when they are done, just feel the bone and give a little tug. Butts are so forgiving and taste great. Foil or no foil, it'll be good. Sometimes it's good to try it out yourself, plus experiments are fun anyway.

Good luck.
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AltoonaFlyer · Posted: Oct 25 2009 Post subject:

Ditto to k.a.m and Al above...The only foil I use is if I need to hold the butts afterI take them off the cooker. Butts are a great piece of pork to practice on... cheap, forgiving and tasty! Very Happy

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JimmieOhio · Posted: Oct 25 2009 Post subject:

Oregon smoker · Posted: Oct 26 2009 Post subject:

Use the foil to make a hat to wear while your cooking... Shocked

Savannahsmoker · Newbie Joined: 29 Oct 2007 Posts: 67

I have never foil butts on the Traeger 070. I smoke at 225 until done. I have read in another forum where it is recommed to foil at 170. Suppose to keep the bark softer. Me not sure

CrazyChef · Posted: Oct 26 2009 Post subject:

I don't foil either. The bark will soften up after being mixed together with the rest of the pork. Plus, the few little bits that don't soften are like crunchy bits of yumminess. Very Happy

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Toga · Posted: Oct 26 2009 Post subject:

I am a foil monster. Cook to 165-175 then foil them. Cook for another hour or so in the foil then pull and let rest for 30-60 minutes and pull. They braise in their own juices in the foil and come out nice and moist every time.
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Gig103 · Joined: 22 Sep 2009 Posts: 13

Thanks for the pointers. After 10 hours, it finally hit 160, and I foiled it and put it in the oven to try and get it to 200. In another hour it barely moved, and it was already 11:30, so I had to throw in the towel at 165. The meat separated well enough, so I'm happy.

I found that with a 6lb boston butt, I didn't get as much smoke (or rub) flavor as I did with the 2lb picnic. I did determine that I will need a proper smoker for these larger cuts of meat. Unfortunately, my wife doesn't like barbecue, so I'm not sure how much more I will be doing this - it's fun and all, but without anyone to share with, it's a bit of a bummer.

Some obligatory 'cue-cam shots below. One concern... There's one shot where it looked almost uncooked, and I had a few pieces like this. It read 160 at the center, but I still wasn't sure if this was safe (i'm not too familiar with pork). Maybe this is just the "smoke ring"? Please let me know. Out of 6lbs, I don't mind throwing some out, but good to learn what I'm seeing.

My setup

All done, 11 hours later

Is this uncooked despite a temp of 160 in the center?

Ready for lunch this week!

BigAL · Posted: Oct 26 2009 Post subject:

To be safe, send it to me and I'll do some "tests" on it. Very Happy

If the inside is 160, the outside will be at a higher temp than 160. What your see'n the smoke ring.

What temp was your pit? What temp did you have the oven on?

First time, I don't think it was too bad. Learn from any mistakes. The next one will be even better.

Thanks for the pix, Gig! Where's the slaw! Very Happy

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Mrs. K.A.M. · Posted: Oct 27 2009 Post subject:

Awesome job on the Butt, looks very delicious Very Happy

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k.a.m. · Posted: Oct 27 2009 Post subject:

Gig103, I think you did an awesome job on that Butt. Very Happy

Nicely done my man Smile

When you pulled the bone was it clean?
The pic that you are concerned with looks done to me.
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Toga · Posted: Oct 28 2009 Post subject:

Looks done to me. Pork is done as long as the internal temp hits 160. It looks like it pulled nicely. Excelent job.
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purplewg · Posted: Oct 28 2009 Post subject:

I don't foil butts. I cook as close to 250 as I can. My butts are always moist.

I always cut the fat slab off the top when cooked and feed it over a week to the dog. I sometimes drink rum and coke while cooking if it is 5 oclock somewhere. I'm not sure any of this matters except maybe the rum but that is how I cook butts. Laughing

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Beertooth · Posted: Oct 28 2009 Post subject:

That is a great looking butt! Looks like you did a great job. I don't foil until I pull it to rest.
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Savannahsmoker · Newbie Joined: 29 Oct 2007 Posts: 67

I never foil. But if it works for someone that is great. Ya just got to use what works.

Un-foiled ribs

Un-foiled Butt

71ragtop · Posted: Jan 03 2010 Post subject:

Jarhead · Posted: Jan 03 2010 Post subject:

^^^^^What 71RT and CC said^^^^^
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NCBBQFAN · Posted: Jan 03 2010 Post subject:

Double check your themometer, that pork looks pretty loose, much more than I would think 160 would give you.