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Posted on 4/16/23 at 5:13 pm to Tigerlaff
Have never wrapped.
Thought about it though when one butt took almost 18 hours while one sitting next to it finished in a little over 14.
Thought about it though when one butt took almost 18 hours while one sitting next to it finished in a little over 14.
Posted on 4/17/23 at 7:34 am to Tigerlaff
guess it depends one what you're trying to accomplish. For pulled pork, i use the franklin method. 5 hours unwrapped, 3 hours wrapped. Works every time.
Posted on 4/17/23 at 9:19 am to OldCat55
quote:I usually dont wrap, but had quite the stubborn bastard last weekend and caved.
Have never wrapped.
Thought about it though when one butt took almost 18 hours while one sitting next to it finished in a little over 1
Cook notes (Rec Teq Bullseye):
6.5lb butt - Planning for late lunch
12:20am - Put on @ 225° water/drip pan under grate
6:30am - 145° IT - Increase smoker to 275°
9:30am - 160° IT - Wrapped in butcher paper
11:15 - Increase to 325°
12:45 - 185° IT - increase to 375°
2:15 - 197° IT - Pulled to rest
I usually go to 203° or so, but gave up. Ribs and boudin were LONG done by this point. First time in a while a piece of meat has kicked my arse.
Posted on 4/17/23 at 9:35 am to Tigerlaff
I now put in a tin pan and boat wrap the top once it hits 155-160. Comes out incredible every time.
This post was edited on 4/17/23 at 9:36 am
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