Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Finishing pulled pork with foil?

JeffMJeffM Posts: 103
edited 10:35PM in EggHead Forum
What is the reason/advantage of covering the Boston butt with foil and placing back on the egg to reach the final temp. of 200 or so at the end of cooking or is there an advantage?

Comments

  • Carolina QCarolina Q Posts: 10,971
    don't know. I've never done it. just leave it there til it gets to 195°. the old time Q joints in the south don't foil. good enough for me.

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • gdenbygdenby Posts: 5,424
    We all want the most de-e-e-elicious result. So every little bit helps. Often, the effect is tiny.

    At the end of a butt cook, much of the water has already evaporated. Tenting under foil keeps a little more moisture in the meat, and speeds the last bit of collagen gelatinization. But, the BGE really holds in moisture. Not much advantage to using a tent.

    Most folks pull the butt around 195, wrap in foil and towels, and let sit in a "cooler" for a couple of hours. The meat keeps cooking, the temperature evens out across the meat, and the proteins coagulate with the remaining fluid to give a better texture.
  • thirdeyethirdeye Posts: 7,428
    Covering or wrapping and doing a foil finish?

    The advantages of a foil finish are moistness and to some degree flavor...., but it's mostly moistness. You see, today's hogs are much leaner than hogs 10 years ago, and waaaay leaner than hogs 20 years ago. Ask any of the old hands and they will tell you that they just don't cook the same.

    It's just a way of life and barbecuists have to adapt. Foil is one way to do that.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
Sign In or Register to comment.
Click here for Forum Use Guidelines.