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Started By
Message
Pork butt - do you wrap it or not?
Posted on 4/15/23 at 11:14 am
Posted on 4/15/23 at 11:14 am
The only reason I see to wrap is to finish the cook faster. I never wrap anymore and it makes for better bark.
16
Posted on 4/15/23 at 11:17 am to Tigerlaff
Only BL drinkers wrap pork.
Posted on 4/15/23 at 11:29 am to Tigerlaff
Maybe it's just me, but I'm not as concerned about the bark on a pork butt as I am the bark on a brisket.
I prefer to wrap my pork butt to speed up the cook and in the instances I want to experiment with different sauces on the butt.
I prefer to wrap my pork butt to speed up the cook and in the instances I want to experiment with different sauces on the butt.
Posted on 4/15/23 at 11:30 am to Tigerlaff
I do not. Never have.
Posted on 4/15/23 at 11:36 am to 632627
quote:
Maybe it's just me, but I'm not as concerned about the bark on a pork butt as I am the bark on a brisket.
Agree.
Posted on 4/15/23 at 11:52 am to Tigerlaff
I've finished in an aluminum pan with foil before. Makes moving around and shredding easier.
Posted on 4/15/23 at 12:24 pm to Tigerlaff
I've wrapped them to finish in the smoker and at times I'll take it out the smoker, put it in a roasting pan with some liquid under a grate to keep the roast out the liquid and pop it in my oven at 250 to finish off. After several hours on the smoker, it already has enough smoke flavor and by that time just needs to get up to temperature.
I too don't care about the bark for pulled pork as much as I do with a brisket.
I too don't care about the bark for pulled pork as much as I do with a brisket.
Posted on 4/15/23 at 12:33 pm to Tigerlaff
Internal temp of 95 degrees no foil
Posted on 4/15/23 at 12:36 pm to Tigerlaff
I wrap when it hits the stall in foil and also turn the temp from 225 up to 275. Porks not as delicate as brisket. I learned this from a competion smoker
Posted on 4/15/23 at 1:34 pm to Ryan3232
quote:
Internal temp of 95 degrees
??
Posted on 4/15/23 at 2:55 pm to Tigerlaff
Butts no.
I will wrap baby back ribs for for 30-40 minutes of the 2.5 hour cook. They dont get as dry if I wrap them. But you have to unwrap and let them go for 30-40 minutes at the end or they seem soggy.
I will wrap baby back ribs for for 30-40 minutes of the 2.5 hour cook. They dont get as dry if I wrap them. But you have to unwrap and let them go for 30-40 minutes at the end or they seem soggy.
Posted on 4/15/23 at 3:12 pm to LSUlefty
quote:
quote:
Internal temp of 95 degrees
??
Pork butt sashimi.
Mmmmmmmmm!
Posted on 4/15/23 at 4:44 pm to Tigerlaff
I wrap in foil after the stall. Not sure that it makes a whopping big difference. I do like to capture the juice to pour back into it once shredded.
Posted on 4/15/23 at 7:29 pm to Tigerlaff
It depends on if I have a set time or not for it to get done.
Posted on 4/15/23 at 7:39 pm to Tigerlaff
I don’t wrap. I like a dark hard bark on my butts (that sounds kinda dirty)
Posted on 4/15/23 at 7:44 pm to Tigerlaff
Never
Posted on 4/15/23 at 7:45 pm to unclejhim
I’ve done both, prefer non wrapped.
Posted on 4/15/23 at 7:53 pm to Tigerlaff
Depends on my time goals. Most of the time going overnight I don't wrap. If I wake up early to put them on I usually need to wrap to finish. I wrap with paper not foil.
Posted on 4/15/23 at 10:02 pm to Tear It Up
quote:
I like a dark hard bark on my butts
Preach on. Pics?
Posted on 4/15/23 at 10:41 pm to LSUlefty
quote:
I've finished in an aluminum pan
This is what I been doing lately. I am not worried about the bark since im shredding it so I put in a pan and use the drippings. I usually mix some back in after I shred. Thought about using some of the drippings to make a thicker roux gravy if there is enough then mixing it back in.
This post was edited on 4/15/23 at 10:44 pm
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