British BBQ Society Forums

want to try a quick cook method for pork and brisket.

my last brisket was foiled and finished in the oven which was fine but the bark was soft.

if i foil both meats but put holes in the bottom of the foil, would the juice run away as normal as if it was uncovered, but still giving me a quicker cook?

if you think it's not an option i guess i'll have to do a 10-15 hour cook again!

It will run off, but you'll still be creating a steam effect with the foil on the top. It's not something I've tried, maybe someone will be able to help you with this. Wether you could create a "bark effect" in a hot oven I don't know then you may risk the meat drying out.

put a very cold (maybe even slightly frozen in the middle) pork butt on the smoker this monring, by 8am the WSM was 150f. vents 100% open all around as it wasn't windy, minion method, but by 1:15pm the temp was over 350f or whatever the hottest reading is.

meat was only 210f luckily so it's now resting in a cool box with some BBQ marinade and a splash of vimto (thought i'd try that instead of cola or orange juice) ready for tonight

it was around 4lb bone in - is this way too quick to cook it or do you think it will be ok by the time i eat it tonight once it's rested?

never done pork butt so i'll probably love it however bad it may be!

it'll be fine, at 4lb it's only a small one and if you've cooked it quite hot it'll also finish it quicker.

benkeenan2005 wrote:put a very cold (maybe even slightly frozen in the middle) pork butt on the smoker this monring, by 8am the WSM was 150f. vents 100% open all around as it wasn't windy, minion method, but by 1:15pm the temp was over 350f or whatever the hottest reading is.

meat was only 210f luckily so it's now resting in a cool box with some BBQ marinade and a splash of vimto (thought i'd try that instead of cola or orange juice) ready for tonight

it was around 4lb bone in - is this way too quick to cook it or do you think it will be ok by the time i eat it tonight once it's rested?

never done pork butt so i'll probably love it however bad it may be!

Just remember everything is better with bacon and Pork is it' relative, should be fine if it seems a bit dry thin out some of your sauce so it absorbs easier if you've no jus or stock.

I'll find out later if it's soaked up the vimto and marinade. Purposely didn't foil during cooking as I wanted a bark.