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How to foil?

 
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Big Tone
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Joined: 06 Dec 2009
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Location: Ridgeville (Lebanon), SC

PostPosted: Sat May 22 10 6:38 pm    Post subject: How to foil? Reply with quote

The outlaws are coming over today for supper and i plan on throwing six racks of BB's on just after lunch to join two butts and a brisket that have been going since 4 am. Normally I smoke BB's 3.5-4 hrs with no foil. This usually turns out good, but today i want to try the 2-1-1 method and foil the 3rd hour to make sure i get that "fall of the bone tenderness".


My question: Is there any difference between wrapping each rack separately or using a large foil pan and covering it tight? Seems using a pan would lesson the down time.
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Oregon smoker
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PostPosted: Sun May 23 10 2:58 am    Post subject: Reply with quote

Using a pan and foil will probably take longer to create the effect that foiling an individual rack does. My thoughts are that you have a bigger mass of meat to cook with the steam, you also have a bigger air mass that needs to get to the steaming point. Im not a scientist. Shocked
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Big Tone
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Location: Ridgeville (Lebanon), SC

PostPosted: Sun May 23 10 3:52 am    Post subject: Reply with quote

Good point. Unfortunately, I'm 15 minutes into the pan thing. Hope it turns out OK. Sad
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Chicago Smoker
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PostPosted: Sun May 23 10 4:22 am    Post subject: foil/pan Reply with quote

Big Tone,
I like the 2-2-1 method foiling for 2 hours. Thats what I'm doing today with my 1st pork butt ever. Let us know if you could tell the difference with the foil pan thing. Good luck,

GO VOLS!
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Oregon smoker
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PostPosted: Sun May 23 10 5:00 am    Post subject: Re: foil/pan Reply with quote

Chicago Smoker wrote:
Big Tone,
I like the 2-2-1 method foiling for 2 hours. Thats what I'm doing today with my 1st pork butt ever. Let us know if you could tell the difference with the foil pan thing. Good luck,

GO VOLS!


There is really no need to foil a butt or put it in a pan. And if your only cooking that butt for 5 hours, your not going to be pulling it. Butts need to go to *180 for slicing, and *195-*205 for pulling/shredding. At the 5 hour mark depending on how much it weighs and your cooking temps you will be at *120-*140 maybe a lil more. Shocked
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Chicago Smoker
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PostPosted: Sun May 23 10 5:10 am    Post subject: Reply with quote

I meant thats what I'm doing with my ribs today while I'm cooking my 1st pork butt. 2-2-1 for baby backs. Planning on 6-8 with the pork butt. Not going to foil it until I put in the cooler for an hour.
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Oregon smoker
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PostPosted: Sun May 23 10 5:14 am    Post subject: Reply with quote

Chicago Smoker wrote:
I meant thats what I'm doing with my ribs today while I'm cooking my 1st pork butt. 2-2-1 for baby backs. Planning on 6-8 with the pork butt. Not going to foil it until I put in the cooler for an hour.


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Andy Reese
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Joined: 26 Jun 2009
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PostPosted: Sun May 23 10 9:00 am    Post subject: Reply with quote

I do not foil ribs butts are foiled at 180 and held until 200 also they hold well in foil when they are done before you are ready leave them in foil on the coolest part of your cooker the meat will fall apart
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Chicago Smoker
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PostPosted: Sun May 23 10 9:08 am    Post subject: Reply with quote

I still have a long way to go been on 5 hours and at 130. Just lit the fire to keep warm outside.
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