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-   -   8.8 LB butt ... (http://www.discusscooking.com/forums/f36/8-8-lb-butt-36420.html)

love2"Q" 07-07-2007 09:05 AM

8.8 LB butt ...
 
smoking a pork butt today .. at 8 and a half pounds i
am guessing it will take about 12 hours ...
after about 8 hours i will wrap it in foil if the outside is
where i want it to be .. no questions .. just kind of
talking .. :rofl: but .. does anyone else wrap
or bag their butt when cooking ...

AllenOK 07-07-2007 10:08 AM

I do. I usually smoke for 5 hours, then wrap in plastic wrap, then in foil, and pop the butt(s) into a 250 degree oven for 4 hours.

love2"Q" 07-07-2007 10:40 AM

1 Attachment(s)
about thrre hours in ....

QSis 07-07-2007 10:44 AM

I only wrap it in foil if I have to hurry it up. If I can let it go the whole distance without foiling, (10-11 hours, usually), I do. I like the bark to be crunchy.

I pull it off the fire when it feels like a big water balloon when I lift it up. I think it was champion bbq'er, Jim Minion, who coined the phrase "wa-wa effect" to describe that phenomenon.

Happy eating - I'm envious!

Lee

Uncle Bob 07-07-2007 10:56 AM

My method of choice is no foil. I have used it a few times, but prefer the unfoiled approach.

Have Fun and Enjoy!

Renee Attili 07-07-2007 11:49 AM

I will occaisionally foil the last 2-3 hours of a cook, depending what cut it is.
I always wrap my meat into foil and place in an empty cooler for 1-3 hours after it reaches desired internal temp.
The cooler is so well insulated it truly allows your meat to properly rest.

love2"Q" 07-07-2007 12:09 PM

Quote:

Originally Posted by Renee Attili
I will occaisionally foil the last 2-3 hours of a cook, depending what cut it is.
I always wrap my meat into foil and place in an empty cooler for 1-3 hours after it reaches desired internal temp.
The cooler is so well insulated it truly allows your meat to properly rest.


three hours in a cooler .. i have heard of people doing that ..
but i worry about food safety issues ..

Renee Attili 07-07-2007 12:18 PM

Because it is in the cooler, it still stays in the "safe" temp. zone. I did it on a brisket last weekend and many, many cooks before and each was tender, moist, delicious, and safe.
I think the foil and towel really help in that area too.

Andy M. 07-07-2007 12:53 PM

I always do pork butt uncovered/unwrapped. I like the crust that forms.

love2"Q" 07-07-2007 06:15 PM

2 Attachment(s)
well i went with no foil .. i also switched to using
some oak logs i have had in the garage .. i am now
sold on using wood .. its far less work than charcoal ..
its just about there ..


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