OT: Pork butt

[doggystyle]

Who wraps and in what?

 

[HotMop]

I wrap in foil when I wrap.

 

[Polygonal]

Foil after it reaches 145 degrees.

 

[PBRME]

Foil for butts and ribs. Paper for brisket.

 

[57stratdawg]

Every pit is different. I cook on a water smoker and usually don’t wrap pulled pork on it. It can turn out close to a roast if I’m not careful. If you’re on a stick burner or something with less moisture, you’ll probably want to wrap.

I really like a sweet glaze on pulled pork. Apply it with about 20 minutes to go. Long enough for it to set, but not burn. That can give you a little breathing room if your bark gets soft in foil.

Agree with PBR though, butcher paper for brisket.

 

[DesotoCountyDawg]

I don’t foil in my smoker. I’ll put water pan with some apple juice in it.

 

[Chris Mannix]

Paper for brisket and foil for ribs and butt, totally agree with previous posts. I like to sweet glaze the butt with about 45 minutes to go, same for ribs. Cook to 145 to 160, foil with butter, brown sugar, honey, and seasonings. Let rock at 225 until 195 to 200. Pull rest and hour, and enjoy.

 

[aTotal360]

I don't wrap butts or ribs. Just brisket (with paper).

 

[Dawgbite]

Lump charcoal on an Egg, don’t wrap ribs or butts until I put them in a cooler to rest at the end of the cook. I use peach butcher paper at this point for wrapping.

 

[Dawgbite]

Moisture doesn’t come from a water pan, injecting, or wrapping. Moist meat comes from the point that the collagen in the meat fiber starts to melt and break down. 203-205 internal temp is the generally accepted temp that this occurs.

 

[goodknight]

I wrap in foil at 165. Pull it off at 195 and wrap in a towel, place in cooler and let it rest for 2 hours.

 

[Eleven Bravo]

Wrap in foil at 165 degrees. No butter, honey or anything else. Let ‘em break down on their own. I’ve been smoking pork shoulders, butts, ribs, etc for over 40 years and have never applied anything sweet to the meat yet. I’ll put some sauce on the side when I serve it for those who have to have it. I must be doing it right because I’ve never had a single complaint and there isn’t usually much stuff left over. Anything left over disappears quickly. The only thing I’ve really learned over the years is that salt and pepper is usually all you need. Oh, and time. Don’t get in a hurry-let the heat do it’s thing. Not criticizing those who like to use the condiments-do what works for you and what makes you happy. You never go wrong doing that..

 

[HotMop]

Wrap in foil at 165 degrees. No butter, honey or anything else. Let ‘em break down on their own. I’ve been smoking pork shoulders, butts, ribs, etc for over 40 years and have never applied anything sweet to the meat yet. I’ll put some sauce on the side when I serve it for those who have to have it. I must be doing it right because I’ve never had a single complaint and there isn’t usually much stuff left over. Anything left over disappears quickly. The only thing I’ve really learned over the years is that salt and pepper is usually all you need. Oh, and time. Don’t get in a hurry-let the heat do it’s thing. Not criticizing those who like to use the condiments-do what works for you and what makes you happy. You never go wrong doing that..

I do SPG after an overnight brine in an Apple Juice/Apple Vinegar brine. Never add anything else, rarely wrap unless I'm trying to push through a stall

 

[dawgman42]

Agreed. All the squeeze butter and other bullsh, sugar, etc., ruins the pork. There are enough juices to coat every piece of pulled pork in all its glory.

 

[doggystyle]

I tried wrapping in butcher paper and it was a total disaster. After 9 hrs I couldn’t even get the bone to pull out. It was my first cook on an offset smoker but still it was terrible. To me. People still ate it.

 

[ronpolk]

I’ve tried no wrap, wrap in butcher paper and wrap in foil. My favorite is foil. I use a slather (usually mustard) let the rub sit on for a little bit then go to the smoker until 165. Then wrap in foil until 200. Let it rest until I’m ready to pull it

 

[mcdawg22]

I don’t wrap anymore if I have time.

 

[msudawg12]

Team neva wrap

 

[Jeffreauxdawg]

Turbo. It's fat *** pork. Low and slow for brisket and ribs.

 

[Mobile Bay]

Moisture doesn’t come from a water pan, injecting, or wrapping. Moist meat comes from the point that the collagen in the meat fiber starts to melt and break down. 203-205 internal temp is the generally accepted temp that this occurs.

Yes and no. You are correct when it comes to internal moisture. But adding humidity to the cook chamber can prevent the surface from drying out.

 

[IBleedMaroonDawg]

I put it in a large foil roasting pan with some apple juice and an assortment of things I like and cover it in foil. It gives me a ju to mix a bit of the rub and pulled pork to give it some moisture but not too much. Keeps it from drying out fast. I imagine the purists are pearl clutching but damn it tastes good to my crew and I.

 

[DAWGS1.sixpack]

I tried wrapping in butcher paper and it was a total disaster. After 9 hrs I couldn’t even get the bone to pull out. It was my first cook on an offset smoker but still it was terrible. To me. People still ate it.

They may have eaten it but they didn’t like it.

 

[MaxwellSmart]

I always wrap in foil after 3-4 hours of smoke. I add some more rub and a little apple cider vinegar when I wrap it. I only use a stick burner for butts.

 

[Uncle Ruckus]

Don’t wrap
And don’t take these people tell you temperature to wrap as the gospel. Every cut is different. Wrap when you have the bark and color you want. When the rub is stuck and not coming off when you touch it that is a good idea when you need to wrap. I just don’t like wrapping, it ruin and excellent bark. Same for ribs.

 

[Nunya.sixpack]

Boil it in a gallon of liquid smoke. Serve it with Alabama white sauce.

 

[HD6]

Chef's kiss.