PORK BUTTS TO WRAP OR NOT TO WRAP THAT IS MY QUESTION?

[smokinezz]

Been reading alot lately about BBQ probably too much but could be doing worse I guess anyway my question is how many people out there choose to wrap their butts in al. foil at somepoint during the cooking process and is there a certain temp u try and wrap it at. Does it really speed up the cooking time? Also does it allow for easier pulling or is that just an internal temp thing?
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Eric

Lang 84 Deluxe
XL Green Egg
Weber Kettle

WAR EAGLE!!!!!!!!!!!!!!!

[Big Daddy Woo Woo]

I wrap mine alot of the time. When they hit 145 to 150 internally I wrap mine until they are at about 185. If it is a lil higher, no problem. I then unwrap them and pt them back on the smoker with a lil glaze on top of them. The bark firms back up a bit and the glaze carmelizes on there. Its up to you. I can do a big butt in about 8 hours this way. Takes longer without wrapping.
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[Canadian Bacon]

I never foil butts,I cook straight through till I hit my 195-200 degree internal temp,then wrap in foil to rest an hour,I do it this way only because I like a heavy bark.....bark= flavor .
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[SierraScott]

Never... no need to.

slow and low is the way to go!
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Scott

Custom Built Upright Smoker
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CharBroil Silver Smoker

[chilepeppa]

I used to on the offset to prevent over smoking.
On the vertical, I do not wrap untill temp hits @200 and/or I get bone wiggle, and then they are straight into the cooler to finish for an hour or so...
Bark=Flavour as was mentioned earlier, so long as you dont over-smoke...
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Smokin' J's Pit Pirates BBQ

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[Cal-B-Que]

Sometimes you end up with the butt that will never finish. In those cases (or running out of coal), I foil and finish in the oven to 195F.

[k.a.m.]

Eric, when I first started cooking them I would always wrap. But the first one I did straight through with no foil and tasted that bark I was sold on no wrapping.

[Jmac]

[PignIt]

My rule of thumb is if it aint done in 10 or 11 hours, it's goin in the foil and in the oven. The only butt I've been disapointed in was one that was left too long foiled at too hot a temp. It turned out kinda mushy and lost its flavor. I cook a butt at 225 - 250 stayin on the high side. I've had em done at 10 hours and I've had them stalled at 163 at 10 hours.

[Beertooth]

[whitey]

No wrapping here,cook sraight through until 190-200 degrees.Awesome taste,great bark. good luck
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[Doc1680]

Time and bark are your issues at question. Foil will help get it done quicker. But it will soften up your bark.
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Love the voodoo that Q do.

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[handz98]

I have done it both ways. Currently I foil at 165...my family seems to like it better that way. This thread has got me thinking though, maybe it is time to go with and without and have another taste test.

Cliff J.
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Peoria Custom Cookers 24" x 48" Trailer

[orangeblood]

We dont need no stinkin foil...

[Virginia Q]

When I cook at 240 and have at least 12 hours I do not wrap and spritz throughout the cook. When I only have only 8 - 10 hours I wrap after 7 (try to keep smoker closed until then) and cook at 275 until 200 - 205 degrees. I then pour off excess "pork juice" and rest vented. Both ways work well but the first gives a little better bark. I typically cook 10 - 14 butts at a time and the wraping also helps with the stalling that I sometimes get with that full of cooker.
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[Harry Nutczak]

No wrapping on anything, foil is too darn expensive IMO.

Some people will say different cookers will need different approaches, Since we use both a very humid cooking environment of a stumps and a drier cook-chamber of an offset log burner, we still have not found a reason to wrap the meat while cooking it.

But, if you like the texture and flavor of wrapped meat, by all means continue doing it,
for those of you that have always wrapped, please try it without wrapping just once so you have an idea of the finished product without the extra work of wrapping. you may be surprised after the experience.
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[JamesB]

I one of those that doesn't wrap unless I need to hurry it up... Big time fan of the bark.
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[Hell Fire Grill]

I wrap mine in butcher paper. Then it goes in the cooler to rest. Butcher paper dont tear and leak as easy as the F word.

[Serial Griller]

I think it's just a matter of personnal preference and what you are going to use the pork for.I like bark for sandwiches and the softer pork for tacos and burritos.
It's like McDonalds...."Have it your way!"
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[Pit Boss]

Have it your way?

I think that's Burger King.


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