Ok, this guy's website is annoying as all get out, but this is a good article:
Understanding And Beating The Barbecue Stall, Bane Of All Barbecuers (http://amazingribs.com/tips_and_technique/the_stall.html)
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Verryinteresting.jpg)
Dang Good Read!!
Many of us foil our ribs...why not our butts! Thanks for the read! ;D
thanks Pat!
I may go back to foiling butts someday based on this but that would cut into my "I'm checking on the smoker" Beer drinking time!!
I totally agree with the science the author is providing but as he said in the latter part of the article, foiling will cause the bark to be less "set" or less rigid and less chewy. Personally, that hard chewy bark is exactly what I am looking for. It is what I prefer because my personal belief, right wrong or indifferent, is that the harder bark holds more smoke flavor and more of the rub flavor too. If I get pressed for time on doing a butt someday, I may opt to try the foiling method but until then, I'll continue to smoke my butt naked.
Quote from: KyNola on September 28, 2011, 08:13:19 AM
I totally agree with the science the author is providing but as he said in the latter part of the article, foiling will cause the bark to be less "set" or less rigid and less chewy. Personally, that hard chewy bark is exactly what I am looking for. It is what I prefer because my personal belief, right wrong or indifferent, is that the harder bark holds more smoke flavor and more of the rub flavor too. If I get pressed for time on doing a butt someday, I may opt to try the foiling method but until then, I'll continue to smoke my butt naked.
X2
Hmmmmm, sacrifice a killer bark for a few hours of cooking time?
Just doesn't seem like a good trade off in my book either.
Thanks for the link STC! Very interesting after shutting down all the pop-up ads ;)
I too like the bark. I have tried both foiled and un-foiled butts.The main difference to me was less cooking time and little or no bark so no foiling for me.
Yes, this guy is a big believer in the Texas Crutch, he recommends putting a Brisket in a Texas Crutch once it hits a IT of 150
Nice article. Imma smoke'm naked. Like the bark too much.
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Good article. Thanks for sharing.
Carter
Quote from: squirtthecat on September 28, 2011, 04:54:33 AM
Ok, this guy's website is annoying as all get out, but this is a good article:
Uh, yeah!
Orange?
While I agree with the science, I've never had a problem with the stall. I expect it to be there.
And I like the bark.
Interesting read. Tks
There's a "his bark is worse than his bite" joke in here somewhere but I'm too lazy to look for it.
A friend of mine (who doesn't bbq and frequently enjoys the product of my habit hobby) heard about this experiment on NPR and decided to drunkenly argue the science of it with me on the 4th of July. It almost came to blows. After seeing the article it now makes sense because I don't have vodka misinforming me about things he does not understand. The bark is the best part and the guessing game when it comes to meal planning keeps smoking exciting. I'll leave the foil for my ribs.