Wrap pork butt in foil??? Update food pics on page 2

I'd like to eat around 6 so no hurry. Was put on the pit at 8

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I'd like to eat around 6 so no hurry. Was put on the pit at 8

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Let it go, and keep the lid down, if you are looking you ain't cooking, just watch your thermometer

I usually wrap after spraying them down with apple cider vinegar and hot sauce mixture.

Foil has no place around a BBQ pit. Well except maybe to cover up the beans, tator salad etc. to keep the flies off.

After 7.5 hours internal is at 180

Thinking I should have foiled...

qoute I don't use foil because going without allows more of the fat to render out and you get a better bark.

This if you like bark dont foil

190?? I thought it was at 210??

We have obviously lost two generations of back yard BBQ knowledge/ability. So I suppose your method is to (over) smoke it till it turns black..and call that "bark" then wrap in aluminum foil (which is braising not BBQing)Then wrap it in swaddling clothes (towels) and place it in an Igloo cooler to continue to braise. Only in today's America does one need a quart of apple juice, a pound of brown sugar, two bath towels, and an Igloo cooler to cook a pork shoulder.

8 hours seems like an awful short smoke.