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.

To foil or not to foil

Firestarter21Firestarter21 Posts: 309
edited 4:47AM in EggHead Forum
That is the question....
So, this is my first but cook since I have owned my thermapen(thanks mollyshark!). In the past I haven't been spoiled enough to spot check my butt to check for done-ness throughout.
My guru and my cheapie remote thermometers are both reading 195 and 201 on two different butts. Both 8 #'s. I went to check temps with the thermapen and found some spots in the butt that were only about 182, others were reading into the 190's. My question is I have never foiled butt and left it on the egg. My bark looks good at this point and I don't think it will burn the outside. Is this a time that I should foil and leave on the egg for another 2 hrs or until temps are reading 195 throughout??? I had told neighbors we would eat at 2, but we can always call them over closer to noon...
Any thoughts are appreciated.


  • YBYB Posts: 3,861
    I would leave them on without foil until internal temp reaches 195 or 200 and then wrap in foil and put in a warm ice chest.You can keep them in the chest for 4 or 5 hours them pull the meat.
  • Thanks Larry,
    I have the cooler ready to go and I have left them unwrapped as well. I guess I am mainly unsure if you are waiting for some parts to hit 195 and others were there an hour or so before do you end up with dry butt? Butt whether it is foiled or not, I recon you are raising the temp of the entire butt, but the foil would keep it moist. I haven't dried out a but before, I would think they are really forgiving.
  • YBYB Posts: 3,861
    I think you will be fine.You can also do the fork test and see if they are ready to pull and if they are go ahead and put them in the cooler.I have keep them hot in a cooler for 5 hours.
  • FidelFidel Posts: 10,172
    Barrett - the blade bone never lies.

    If it is sticking out and wiggles freely, then the meat is done.

    Don't get too particular about every single spot being 195* will be fine if that bone has been set free from his cold porky prison.
  • YBYB Posts: 3,861
    Good morning Rod...I have done the wiggle the bone test many times and it always works.We are cooking ribs and chicken today,
    are you cooking?
  • FidelFidel Posts: 10,172
    Ribs, ribs, and more ribs Larry.

    Happy Labor Day to you sir.
  • YBYB Posts: 3,861
    Same to you and hope to see you and the rest of the guys and gals soon.Eggtoberfest will be here before we know it.
  • BacchusBacchus Posts: 6,019
    "Cold Porky Prison" ? LOL.....very good.
    Does that mnake us the "porky bail bondsmen"?
  • Fidel,
    I did the wiggle test and found that it had been freed from its ball and chain. The butts are wrapped and I recon I will pull them at about 1:30 which will be just shy of 4 hrs in the cooler. I leave my probe in when I foil and hang the wire out of the cooler to keep an eye on the temp. I should be fine in 4 hrs. I may take some pics and post later. Thanks for clearing up the cold porky prison metaphor for me.
  • Rod,

    Uh, that's Labour Day. ;)



    Caledon, ON


  • FidelFidel Posts: 10,172
    No no - you guys up there are always misspelling all the easy words.
Sign In or Register to comment.
Click here for Forum Use Guidelines.