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I have read often the passionate debate on foil vs not foiling. I tried it once for part of a butt cook, and I thought it made the bark soggy so I have stayed away from it. However, I am reading the new APLang cookbook (well the old just newly rereleased cookbook actually), and he discusses foiling and he does foil for a couple of hours during his butt recipe cook--which I was going to cook Labor Day weekend.
So, I am torn--I want to try his recipe but I wanted to stay away from foiling due to prior experience. I was glad to at least read his explanation--the foiling is to help keep in some moisture. Then, most importantly, he explained that a cooker full of meat has plenty of moisture in it, but if you put one butt in a big old cooker, you don't have a cooker full of meat and moisture. This made sense to me finally, and I know the BGE naturally retains a lot more moisture during cooking than a regular offset smoker (same thinking, need drip pan with liquid in it on smoker, not really needed on BGE). I also know the smoke/air coming out of BGE when you open the lid is in fact very humid/moist--it will fog your glasses just like opening a hot diswasher.
So, my take away is I need to always to several butts at a time--more moisture, and probably no need to foil. Things like ribs, with lots of air space in the cooker, maybe foiling helps.
I think when I do his butt recipe Labor Day, I will do one butt exactly per his recipe (with foil as specifed for a bit) and then one butt his recipe but omit foiling. This will give me a good comparison side by side to see which is better. Will report back post cook (with pics of course)