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Finishing pulled pork with foil?

JeffMJeffM Posts: 103
edited 2:06AM 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?


  • Carolina QCarolina Q Posts: 13,000
    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 hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • gdenbygdenby Posts: 5,940
    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

    Barbecue is not rocket surgery
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