Wrapping with Heavy Duty Aluminum Foil Issues (Texas Crutch)

[Puertex]

I would like input from members about using heavy duty aluminum foil for wrapping ribs, pork butt, etc. (Texas Crutch Style).
I have two issues:
1) I use thick aluminum foil advertised to be used for BBQ (HEB in Texas).
When my baby backs reach 155F, I remove them from smoker and wrap them with the aluminum foil making a boat and pouring apple juice inside (and other goodies).
Then I place the ribs back in the smoker to finish from 155F to 203F.
My problem is that the foil cracks/breaks underneath and starts leaking the apple juice. No bueno.
Any one has better way?
2) How do I do the wrap with aluminum foil and insert the FB probes in to the meat...
I have been slitting, making holes on the aluminum foil but maybe there is a better way.

I would appreciate everyone's feedback !
Puertex

 

[Cabbage Head]

I use a large aluminum pan setting under food. There cheap at Walmart

 

[JamesB]

I double wrap my ribs in foil, and don’t have any trouble with leaks. I don’t use the aluminum steamer pans because, IMO they need to be wrapped tightly.
Brisket, butts, etc get wrapped in peach/pink paper.
As for the probes, I just poke them through the paper. As for temping ribs, I only did that once, and I don’t really think it’s necessary. It’s just to easy to look at ribs and tell if they are done..

 

[Slimpicker]

My problem is that the foil cracks/breaks underneath and starts leaking the apple juice. No bueno.
Any one has better way?

On the bone side, put a piece of peach paper first so those bones don't poke holes, then wrap in aluminum foil

 

[Timmy]

I double wrap my ribs in foil, and don’t have any trouble with leaks. I don’t use the aluminum steamer pans because, IMO they need to be wrapped tightly.
Brisket, butts, etc get wrapped in peach/pink paper.
As for the probes, I just poke them through the paper. As for temping ribs, I only did that once, and I don’t really think it’s necessary. It’s just to easy to look at ribs and tell if they are done..

I agree with you in the foil on ribs and the probes. Verdict is still out on brisket and I’m never wrapping butts again, till they go in the cooler.

 

[Slimpicker]

I have even just used a turkey roaster instead of foil wrap!! They only require HEAT, they don't take smoke while foil wrapped.... You tell me these don't look good!!!

 

[MidwestSmoker]

On the bone side, put a piece of peach paper first so those bones don't poke holes, then wrap in aluminum foil

I like this idea. The foil tearing caused my ribs to dry out last week. All it takes is for one sharp bone. I may also try an aluminum foil pan (not sure if my turkey roaster will fit in my Pro 575!).

 

[Walleye Hunter]

I have had luck wrapping the stuff loosely and placing them in a tray. I use the kitchen over when wrapped to save on pellets.

 

[Slimpicker]

I like this idea. The foil tearing caused my ribs to dry out last week. All it takes is for one sharp bone. I may also try an aluminum foil pan (not sure if my turkey roaster will fit in my Pro 575!).

The turkey roaster is set to about 275° for this step and they are put on a rack so they don't boil in their own juices... but they do still steam.

 

[Slimpicker]

I have had luck wrapping the stuff loosely and placing them in a tray. I use the kitchen over when wrapped to save on pellets.

same thing... heat is heat

 

[Puertex]

I agree with you in the foil on ribs and the probes. Verdict is still out on brisket and I’m never wrapping butts again, till they go in the cooler.

Why did you decide not wrapping butts?
Does that add to the cooking time? How much time does it add?
Thanks,
Puertex

 

[Puertex]

Thanks to all for the quick replies...
Lots of good ideas !

 

[Timmy]

Why did you decide not wrapping butts?
Does that add to the cooking time? How much time does it add?
Thanks,
Puertex

It was an 8 lb but I cut in half , top half and a bottom half. The bottom half retained the bone.
Others on the forum have stated they don’t wrap there butts until they go in the cooler. So I tried it, it was the best butt I have done to date. And since it was in 2 pieces, it cooked faster. AND had wayyyy more bark!

The butt is on the left side, in 2 PCs.

 

[Walleye Hunter]

I don't get the big deal about the bark...what am I supposed to be experiencing? I set my butts as low as the smoker will go for six hours then goose it to 225 until it stalls. When it hits the stall, I wrap and move into the oven until it's done at 200-205. Wrapping it provides the broth that I mix with it when I pull it apart.

 

[JamesB]

I don't get the big deal about the bark...what am I supposed to be experiencing?

In a nutshell… more bark = more/better flavor.