Foiling temps

[CyderPig]

Hi All
Just to get another debate going, at what temps do people foil their Brisket and Butts?
Lots of conflicting info on the Google box?
I personally foil shoulder @ 165f, and brisket @ 150f, but I only cook backyard, do the competitors do it different?

Si

[ConorD]

Ribs I foil all them time for 2hrs in the middle of the cook.

I have only started foiling my other meats more recently and am yet to cook a brisket with my new approach. The last pork shoulder that I cooked I foiled at 170f as I wanted it to get through the stall slowly through the night an then have a bit more cooking afterwards before foiling. It was far more succulent than some of my previous, un-foiled, efforts.

Don't do comps though this is all "backyard"

[derekmiller]

I do the brisket and pork butts at 150-160F.
Ribs, I still stick to the 2-2-1.
Also only "backyard".

[Swindon_Ed]

Hi All
Just to get another debate going, at what temps do people foil their Brisket and Butts?
Lots of conflicting info on the Google box?
I personally foil shoulder @ 165f, and brisket @ 150f, but I only cook backyard, do the competitors do it different?

Si

personally i don't worry about the temp of the meat i foil the meat based on the color of it