Foiling a rapid cooked butt

[AikenSmoker]

Sorry no pictures, but I had two fantastic looking BBs at 160-170; and wrapped in foil for the climb to 2xx. I got back back in 60-90 min and had steamed the crust from any crunch. It tastes great but I missed the crunch of the exterior. Any Ideas? Went too long? I tried to use the poke test rather than temp. Should the foil be sealed or just top and bot?

This was my first use of Sauces, rubbs, and pellets from BPS and everything was awsome, until I steam finished the pork.

Thanks,

G

 

[RickB]

Sorry no pictures, but I had two fantastic looking BBs at 160-170; and wrapped in foil for the climb to 2xx. I got back back in 60-90 min and had steamed the crust from any crunch. It tastes great but I missed the crunch of the exterior. Any Ideas? Went too long? I tried to use the poke test rather than temp. Should the foil be sealed or just top and bot?

This was my first use of Sauces, rubbs, and pellets from BPS and everything was awsome, until I steam finished the pork.

Thanks,

G

You can always take it out of foil at about 190-195 and firm up the bark

 

[Big Poppa]

usually if you lose the crunch you have not wrapped it tight enough...it should braise and not steam oxygen is your enemy in foiling.

 

[scooter]

How long did the bark have to set up before you put it into the foil?

 

[TentHunter]

If I use a foil pan for braising versus wrapping tightly the bark does tend to loose the crunch more because there's more room for steam. But, taking it out of the foil and returning it to a hot grill for 15 - 30 minutes usually dries the bark back out. If needed I also apply another light dusting of rub at that time.

 

[Big Poppa]

This is a great discussion of bark Ill start another thread. Scooter everybody that I know out there in comp land foils at color. So its sort of different with all of us. The key is that we are focused on taste and tenderness as our primary goal. We are foiling way earlier that when we started.

 

[Thom Emery]

If I am cooking for my family at home I do not foil
We like to sliced pork with a thick brownie

 

[HoDeDo]

usually if you lose the crunch you have not wrapped it tight enough...it should braise and not steam oxygen is your enemy in foiling.

This is exactly what I was going to say. Tightly foil, and your bark should stay good.

 

[AikenSmoker]

Thanks for everyone's reply. My wrap was tight but not "Skin Tight" (ode to the Ohio Players). I can see where that could make a difference. I should have unfoiled and ran for another hour but 3 young kids and a crop in the field designated that grilling was over.

I have noticed a sameness in the pellets that I have been using that was not present in my first use of BD pellets. Looking forward to my next batch of whatever with BPS ingredents in tow.

 

[scooter]

BP, Harry foils after the bark sets. Now that might also coinside with when the color is right but he was very adamant to tell us in his class that the bark must be set before wrapping.

 

[Big Poppa]

bark set and color are one and the same.