do you wrap your butt?

[marshallbbq]

Do you wrap your butt in foil when it reaches 160 degrees? If you do, how long do you leave it wrapped afterward till you pull?
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[SoEzzy]

I like to wrap it as it goes past 165 F internal, it then stays on the pit till it gets to 195 - 205 F internal.

I then like to rest them in a cooler for at least an hour more often than not an hour and a half to two hours.
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[istock74]

Foiling Or Not seems to be a hot button issue.... if there is even such a thing the BBQ world. I am a foiler.... I foil at 165 and leave them foiled until they are done cooking, rested and ready to pull.

I have recently been taking meat off the cooker at 165 , placing in a reynolds oven bag along with brown sugar and apple juice and wrapping that in foil, then back on the cooker to finish.

Possibly blasphemous, but, I like the results I've been getting on butt's and brisket.

I got the Idea ( sort of ) from a video link posted here
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[rprata]

I don't foil them until I take them off, UNLESS I'm in a hurry and they're not cooking fast enough. Then I'll wrap 'em when they pass 165, and crank up the pit.
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[Markbb]

I don't foil my pork butts I like to maintain that good hard bark, and foiling will have a tendency to soften the bark , now if I have to hold the butt then I'll foil and put it in a warm cooler (oxymoron)..also I like the bone in cause the bone is the best indicator as to the tenderness of the pork...and when its done properly

[Mike Lawry]

[mds2]

I really only wrap if I am at a contest. I wrap them in cling wrap and foil when they hit 165, then I let them finish cooking till they hit 190. Then I set them in a cooler for 3 or 4 hours.
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The Saucy Lads BBQ Team

[NCBBQFAN]

I do the wrap thing also. Same as most cook until it hits 160-165, foil and cook til 200

[Canadian Bacon]

I never foil butts,unless im falling behind my cooking schedule,then i will wrap to speed things up.
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[orangeblood]

I cook until ~195 (the ultimate determinant is the bone wiggle) and then pull it off, wrap in foil and let it rest for 1 hour or so.

The oven bag idea sounds interesting.

[Doc1680]

marshallbbq,

I don't foil by nature, but have. Take it to 165-170*. Wrap in two layers of HD foil and cook til 190-200*. Set in a pan on the counter to rest for 30-60 mins.



****I was going to cut this out because it didn't answer his question but I left it in****

You'll get every possible answer on this (as you can see). Foil. No foil. Plastic and foil. Wrapped in fireplace gasket........And foil.

I've foiled at 165*. I've not foiled at all. I've foiled then unfoiled. I've only foiled to rest. And you know what? I have turned out good Q all those ways. I've tasted good Q done all those ways. How ever you end up doing it, it becomes a personal preference. Almost habit. Do I feel it is necessary? NO!
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Love the voodoo that Q do.

Doc

[tonyg]

no

[big_jake]

no foil,no mop,fat side up.
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Mak 2 Star General
Weber kettle

[stinkpickle]

I only foil them before I stick them in the cooler to rest...never during the cook.

[JamesB]

I never foil butts unless I have one or few that I need to hurry up. My preference is no foil, but it does have it's uses.

James.
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[SIMPLE Q]

butts I foil around 160 then at 185 I open the top of the foil and sauce them and mix in the natural juices that the foil caught in with the sauce and cook to 195 with the butt exposed(but still in the foil)
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Steve H
Simple Q Cooking Team
The Pork University

[Smokin' Butts]

I foil my butts. I don't go by temperature though. It usually takes me 12-14 hours on the smoker. I wrap them about 8 hours in when I've got a good bark. the meat does not seem to absorb much more smoke after that. My product is much jucier when I foil it and let it continue to rest 30-45 minutes still wrapped in foil after I pull it off the smoker. I test for donness by pulling on the bone-- when it's loose and pulls out easily your butt is ready.
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