Pork Butt wrapping experiemnt and final results...including before and after weights...

clb239

Club Member

Joined: Oct 2016

Posts: 1361

Location: White Stone Va

Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert

Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2

Instagram and Facebook @bkydbbq
#1

Pork Butt wrapping experiemnt and final results...including before and after weights...

December 3, 2017, 01:41 PM

Cooked two pork butts yesterday...decided i wanted to wrap one and not wrap one to see which I like better...

Dry Brined night before...in the morning I used Chris Lilly's Injection and MMD...put them on the Weber and let it do its thing...spritzed with apple juice and cider vinegar mix a couple of times - if I opened the lid for another reason I would spritz, did not open the lid just to spritz...had to add coals and water a couple of time...after 5 hours flipped both while adding coals...

After almost 6 hours removed one and placed in foil pan with some apple juice and covered with foil and returned to smoker...

Wrapped one reached 205 first after 11 hours...the unwrapped reach 205 in 12 hours...

Temps were kept between 210 and 250ish...

I weighed both before and after to see how loss there was...

Butt # 1 - wrapped
Start Weight - 7.625 lbs
Cooked Weight - 5.187 lbs
Pulled weight - 3.5 lbs
Pulled weight was 46% of start weight

Butt # 2 - not wrapped
Start - 7.625 lbs
Cooked - 4.687 lbs
Pulled weight - 3.937 lbs
Pulled weight was 51 % of start weight

Overall
Start weight - 15.312 lbs
Pulled weight - 7.437 lbs
Ended with 49% of start weight

After pulling and weighing the final results I mixed some of the drippings with apple juice and mixed that and some MMD in with the pulled meat...

Bark opinions - The unwrapped bark was crispier but had better texture and flavor...but the flavor difference was negligible but the texture was noticeable...

Overall, my best batch so far...My sister, who is a foodie and a brutally honest critic of my cooking, said it was awesome and she didn't eat any until today...

Now for the pictures...
Tags: None

Likes 2
PaulstheRibList

Founding Member

Joined: Jul 2014

Posts: 1595

Location: Lake Charles, LA

Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#2

December 3, 2017, 02:06 PM

LOVE the Side-By-Side Tests!!!

I've never wrapped a butt when cooking at home. On the trailer, we do pan butts when the bark is good and finish later in the pan. That works fine.

We've done some yield measurements, and it's around 50%.

Love that you could enjoy the better texture from the unwrapped one!
Comment
1 comment

#2.1

clb239 commented

December 3, 2017, 05:29 PM

Editing a comment

With that much loss it's good that the results taste so yummy....
DWCowles

Founding Member

Joined: Jul 2014

Posts: 9698

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#3

December 3, 2017, 05:24 PM

Absolutely beautiful
Comment
RonB

Club Member

Joined: Apr 2016

Posts: 18129

Location: Near Richmond VA

Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
#4

December 3, 2017, 06:23 PM

Thanx for doing this - great info.
Comment
Steve B

Club Member

Joined: Jun 2016

Posts: 4146

Location: Rockland county New York

Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.

22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

Napoleon gas grill (soon to go bye bye) rotting out.

1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red

Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
#5

December 3, 2017, 07:27 PM

Looks awesome ðŸ‘. Great bark on both. Nice write up.
Comment
Pirate Scott

Former Member

Joined: Mar 2017

Posts: 1340

Location: Clay, New York
#6

December 3, 2017, 07:32 PM

Great Cook!
Comment
bezwong

Former Member

Joined: Nov 2017

Posts: 28

Location: Ontario, Canada
#7

December 3, 2017, 10:03 PM

Wowza that's some nice looking pork butts. I like the meteorite look, what did you use for the rub?
Comment
1 comment

#7.1

clb239 commented

December 4, 2017, 12:15 PM

Editing a comment

The rub was Meatheads Memphis Dust
Skip

Founding Member

Joined: Jul 2014

Posts: 5334

Location: Blue Earth, Minnesota

LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
#8

December 4, 2017, 07:34 AM

Good job! Fun to hear the results too!
Comment
HawkerXP

Club Member

Joined: Jul 2016

Posts: 9392

Location: Virginia

3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
#9

December 4, 2017, 07:45 AM

Those look marvelous!
Comment
Troutman

Club Member

Joined: Aug 2017

Posts: 9998

Location: Hate Less, Cook More

OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
#10

December 4, 2017, 09:13 AM

Nice side-by-side comparison. Also like to see this with brisket. To me blowing through stall without having to crutch has always been my choice.
Comment