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Wrapping a butt in foil after first 3 hours of cook?

edited February 2012 in EggHead Forum

Reading Myron Mixon’s book.  He says a butt is only capable of absorbing smoke for 3 hours.  After 3 hours, he covers the butt with foil for the remainder of the cook.  His final product doesn’t have the black bark we’ve all come to expect from a butt that’s been smoked for 12+ hours.  His final product is more golden then black.  I know there is a very big difference between competition BBQ  & backyard BBQ, but would there be any flavor advantage to his method of wrapping the butt in foil?  Obviously the King has to factor appearance into his cook.   Just wanted to see what anybody’s thoughts were on his method. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • stikestike Posts: 15,597
    smoke will flavor meat at any time during the cook.
    ed egli avea del cul fatto trombetta -Dante
  • I'm with stike on this one. My fire went out after about 12 hours and on relight, I was concerned about that original harsh smoke flavoring my pork. Once or twice, I could taste it.

    That being said...I peeked on my pork after about 5 hours and I liked the color much better than the final product. Looked more hammy than burnt.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • I could be wrong but I think they only turn in "the money muscle". That may have something to do with it. The smoke will flavour the meat for the whole cook

    Steve 

    Caledon, ON

     

  • boatbumboatbum Posts: 1,273

    I used to foil BB's before I got an Egg.  Now, I just "bark it up".    Just an "uneducated" opinion - but I think the foil does more on smokers other than a BGE.   The air is so controlled in an egg,

    On an Egg, the foil can be an effective technique for speeding up cooking time - but as far as quality - not sure it does much.

    I have read that smoke ring creation stops around 140 - but not sure I follow the no smoke flavor added after 140.   Why would we pour the smoke on a point if it wasnt getting more smoke flavor?

     

    Cookin in Texas
  • I do think that the meat takes most of its flavor in for the whole cook, but takes most of it in during the first few hours because of the temperature difference.  

    He has done very well in competitions and has made a ton of money, but the last time I was in the same competition as he was we whooped him.  I never wrap in foil during a cook, and I always have a bark.  

    I think the region that you are in has a lot to do with it though.  Here in North Alabama the bark is very popular where it may not be in some places.  Our judges may like it better than the way that he does it.  

    I think he wraps it to speed the cook up as much as anything.
    Large BGE Decatur, AL
  • LitLit Posts: 6,856
    I wouldn't do it after 3 hours I usually foil around 170-180 depending on how the bark looks.
  • my bark is not black. medium to dark brown.  using dizzy pig.

     

    XL   Walled Lake, MI

  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,623
    edited February 2012

    I would add that meat really doesn't need additional smoke after taking it for the first few hours.  Learning to use smoke as a flavor is important, more is not always better. JMO

     

    -SMITTY     

    from SANTA CLARA, CA

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