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To Wrap or not Wrap - smoking
Posted on 7/4/21 at 12:37 pm
Posted on 7/4/21 at 12:37 pm
So the age old question - do you wrap your pork butt at the stall or let it ride unwrapped the whole time? I generally wrap in butcher paper, but today I was going to try something different and let it cook unwrapped the whole time. Now as it approaches the stall, I'm starting to second guess myself and I'm ready to grab the butcher paper.
What say the smokers of the FD?
What say the smokers of the FD?
10
Posted on 7/4/21 at 12:39 pm to jfw3535
I like to wrap but have cooked them unwrapped as well. Each time I finished with pulled pork. Take your pick.
Posted on 7/4/21 at 12:42 pm to jfw3535
Depends on when you want to eat.
Posted on 7/4/21 at 12:46 pm to jfw3535
smoke it whole in a pan. no wrap. score the cap and profit from delicious pork burnt ends.
why do people make pork butts out to be harder than it is?
why do people make pork butts out to be harder than it is?
Posted on 7/4/21 at 12:56 pm to List Eater
Because it’s fun
Posted on 7/4/21 at 12:59 pm to jfw3535
I wrap in a little foil at the stall but it's hard to mess up a pork butt. Very forgiving piece of meat
Posted on 7/4/21 at 1:06 pm to LSUfootball222
quote:
Because it’s fun
For almost anything other than a pork butt, I will agree. Smoking a butt at 225 for 14 hrs is not what I call fun though. It can be done in 6 hrs or less and be the exact same product.
Posted on 7/4/21 at 1:28 pm to List Eater
quote:
Smoking a butt at 225 for 14 hrs is not what I call fun though. It can be done in 6 hrs or less and be the exact same product.
I wish I had read through the other thread on this (butts taking too long) instead of just ignoring it because the above ^ is exactly what happened to me last night. Now I'm stuck waiting on it to finish in the oven because I got too tired waiting and had to go to bed last night. It wasn't quite ready.
Had to start from fridge cold today so even in the oven it is taking forever.
Next time I'll smoke at 275-300 the whole time.
Posted on 7/4/21 at 1:48 pm to jfw3535
no wrap pork, wrap beef
Posted on 7/4/21 at 1:50 pm to t00f
quote:
no wrap pork, wrap beef
+1
And cook it hotter around 275 to get a really nice bark.
Posted on 7/4/21 at 1:54 pm to Trout Bandit
I'd do a butt at 275 without blinking an eye. still like BB and STL at 250
Posted on 7/4/21 at 8:30 pm to jfw3535
I wrap almost every time. It gets it done quicker, and by that point it’s not going to take on any additional smoke flavor. I’ll sometimes even wrap and finish it in the oven.
Posted on 7/4/21 at 10:06 pm to The Spleen
quote:
I’ll sometimes even wrap and finish it in the oven
& not one soul would be able to perceive the difference.
Posted on 7/5/21 at 4:26 am to jfw3535
Just put a butt on the smoker. Will wrap but for the first time am using butcher paper opposed to foil. We shall see.
Posted on 7/5/21 at 8:41 am to mpar98
I always wrap butts in foil just so I can save all that juice. That's what goes back into the finished and pulled pork.
Posted on 7/5/21 at 10:27 am to t00f
quote:
no wrap pork, wrap beef
I wrapped pork ribs with butcher paper yesterday after 5 hours of smoke yesterday. They were great. That's the first time I've done that because I finally got some butcher paper. I cook with wood only, no charcoal, and I have over-smoked something before. The paper wrap kept the bark intact and they ended up super juicy. I just left them wrapped in the smoker section while I threw a grill over the fire to take care of the corn.
I haven't done a brisket or butt with the paper, yet. A butt was the last thing that came out a little over smoked. 8 hours of straight wood fire can be a bit much depending on your wood. Even if I finish a butt or brisket in the oven, I can see the paper being better than foil. The bark softens up in the foil - still tastes fine though.
Posted on 7/5/21 at 10:47 am to jfw3535
I smoke my butts/shoulders rubbed for 2.5-3 hrs (250ish) in a smoker then transfer to a pan and cover it with foil to put in the oven (325) for another 2-3 hrs.
ALways comes out with great smoke flavor and fork tender. Bone pulls right out.
Its hard to mess one up. But cooking for more than 5-6 hours is really not needed. You can put one on at lunch and have people for dinner. (5-6 lb)
ALways comes out with great smoke flavor and fork tender. Bone pulls right out.
Its hard to mess one up. But cooking for more than 5-6 hours is really not needed. You can put one on at lunch and have people for dinner. (5-6 lb)
Posted on 7/5/21 at 3:15 pm to jfw3535
Wrap butts/shoulders and brisket in butcher paper.
I don't wrap ribs, I check ribs doneness by how they bend, not by temperature so having them wrapped would be a PITA.
Butcher paper is Awesome, foil makes a slimy mess of your bark.
I don't wrap ribs, I check ribs doneness by how they bend, not by temperature so having them wrapped would be a PITA.
Butcher paper is Awesome, foil makes a slimy mess of your bark.
Posted on 7/6/21 at 10:07 am to jfw3535
I never wrap pork butt or ribs but I do wrap Brisket in butcher paper. I never wrap in foil when smoking.
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