|
|
Post by jerkylips on Jul 27, 2009 9:13:51 GMT -5
Last time I did a pork butt, I tried foiling for the first time. When it got up to 185 ish I took it out of the foil to finish. There was a ton of liquid sitting in the foil. It seemed like a lot of the rub had run off & was sitting in the liquid.
It seems like kind of a waste to have all of that flavor sitting in a pool in the foil rather than on the meat. what does everyone else do? just discard that liquid?
|
|
dweir
New Member
Posts: 4
|
Post by dweir on Jul 27, 2009 10:49:53 GMT -5
You could mix up a table-spune (the swear filter doesnt allow for the proper spelling  ) of corn starch in a 1/4 cup of warm water to make a thickening agent. Dump the liquid from the foil into a pan, on the stove over med-high heat, add the corn starch liquid. Bring to a boil, while stirring constantly, had a 1/2-1 cup of water slowly while constantly stirring. It will thicken up a bit. Now you've got yourself a nice savory sauce to pour over your meat, veggies, taters. |
|
|
|
Post by jimedd2 on Aug 30, 2009 19:19:05 GMT -5
RE: 2-2-1 method for ribs, as I understand it, 2 hrs. w/ water, 2 hrs. w/o water, 1 hr. w/ or w/o water? also do you maintain the same temp. through out the total time frame?
|
|
|
|
Post by lytefly on Aug 30, 2009 20:23:50 GMT -5
RE: 2-2-1 method for ribs, as I understand it, 2 hrs. w/ water, 2 hrs. w/o water, 1 hr. w/ or w/o water? also do you maintain the same temp. through out the total time frame? While I have never done the 2-2-1 method with ribs, it's more about 2 hrs. unwrapped, 2 hrs. wrapped in foil, 1 hr. unwrapped. I would remove the water from the smokenator for the last hour for sure. Go for around 225* the entire cook. |
|
|
|
Post by bigsteve on Aug 30, 2009 21:35:33 GMT -5
RE: 2-2-1 method for ribs, as I understand it, 2 hrs. w/ water, 2 hrs. w/o water, 1 hr. w/ or w/o water? also do you maintain the same temp. through out the total time frame? While I have never done the 2-2-1 method with ribs, it's more about 2 hrs. unwrapped, 2 hrs. wrapped in foil, 1 hr. unwrapped. I would remove the water from the smokenator for the last hour for sure. Go for around 225* the entire cook. That's for falling off the bone tender. If you don't like them quite that tender, lighten up on the foiled time. And the whole thing is just a guideline. I foil when I see some pullback. No matter what time has elapsed. I don't remove the water at anytime. When I used to smoke in a bullet smoker, I always kept the temp the same all the way through, so I just carried that over to the S'nator. Sounds like it works well both ways, so try 'em both and see which you prefer. |
|
|
|
Post by socalsmoker on Dec 28, 2009 19:49:56 GMT -5
Foiling seems to be kinda controversial on some other forums. I have had good luck foiling my Pork Butts and Briskets when they get to about 160 internal. By that time they have had all the smoke they can handle and I finish them to 200-205 intenally. That also helps keeps the bark in check on the exterior. Some judges will ding you if you have to heavy of a bark.
|
|
|
|
Post by mikelindner on Jan 15, 2010 8:09:35 GMT -5
In my experiences I haven't found that I'm really that pleased with the "classic" 3-2-1 method.
I think 2 hours in foil is waaaay too long, especially if there is liquid in the foil. I think anything more than 1 hour softens the meat too much and makes it mushy. Start with 1/2 hour and go no longer than 1 hour.
For ribs especially I usually end up going about 1 hour with nothing but rub and smoke and then 2 hours without smoke (just don't add any wood). After that I go about 30 minutes in the foil with some sort of juice (most the time I end up juicing a few apples on the spot and just use that). After that I put them back on for about 1 hour outside the foil in indirect heat to firm the surface and get some bark action going and if I decide to sauce the ribs I only go about 15-20 minutes with sauce on them and then pull em off.
For a pork butt I never bother foiling. A pork butt is a big hunk o meat and I've never really noticed a difference as far as tenderizing goes on pork butts when I do them. It does however add a VERY nice flavor when I mix it with pure apple juice and some rub. The Crutch is a nice touch, and I'm sure that it works for tenderizing for some but most of the time, I don't bother on pork butts.
|
|
) of corn starch in a 1/4 cup of warm water to make a thickening agent. Dump the liquid from the foil into a pan, on the stove over med-high heat, add the corn starch liquid. Bring to a boil, while stirring constantly, had a 1/2-1 cup of water slowly while constantly stirring. It will thicken up a bit. Now you've got yourself a nice savory sauce to pour over your meat, veggies, taters. 