I have a 9# butt and will to do this weekend on the SNS, reading the SNS site it says to wrap it and use meatheads receipt, I go to Meathead's recipe and he says don't wrap it. From what I have read, wrapping will kill the crunch but what about flavor? DW don't like the bark as she thinks it 's burnt and with me cooking it probably is so I'm thinking, wrap it. I guess the question is flavor?
What wood is favored, I have Apple, Cherry, Hickory, Mesquite, and Oak?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Arguably a tastier butt and "more better" bark can be had not wrapping. But, when you're running a kettle with limited fuel, wrapping is more user friendly. Wait until after the stall when temps being rising again, often in the 180s, and you'll be in fine shape. For folks with SiFi cookers like pellet smokers, time is often a moot point since the machine does all the work and you can start the meat at bedtime for instance. The SnS is very easy to set and nearly forget, but it's not automated like some cookers.
For what it's worth I always wrap (after a few experiments not wrapping) and when wrapping AFTER the stall, and a several hr cambro hold, they are phenomenal. No loss of quality or flavor, at all.
Last edited by Huskee; September 24, 2015, 10:22 PM.
Hmmm... The only time I warp is when I've failed to plan properly. John Wooden said "those that fail to plan - plan to fail."
I humbly believe that a low and slow (unwrapped) cook gives you a better bark and tastier food. I could be wrong but I don't think so.ðŸ˜Â
I plan to give butts and briskets a 2 hours cambro rest after I reach the desired IT temp.
Most butts and briskets cooked at 225° degrees take about 16 hours.
I always plan butts and briskets as an 18 hour project. Some cook a little faster and get more cambro time. Some cook a little slow and get less cambro time but... I know exactly when I'm going to serve that meal. I build in leeway for both scenarios.😎
Smoking... Is all about low and slow! If you have to turn up the temp or wrap your meat, you've failed to plan properly in my humble opinion.
That's exactly how I plan for company. Mine don't cook quite that long at 225 with an internal temp of 200. I put it on the night before and the cambro will hold them for hours. What are you cooking on?
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.
For what it's worth I always wrap the pork butts and I don't consider it as a fail plan as it is in my plan to wrap. Different strokes for different folks...just saying ðŸ˜Å
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That was a Definate Yes or No ? Maybe! Head Scratcher, Confusing this old Plowboy! I think I will just keep practicing, Dan
I think what we're seeing here is that, like DWCowles said, "Different strokes for different folks."
However, JohnF was asking about preparing a pork butt on his kettle with SnS. With a ~8-10hr charcoal life on one basket, my advice is to wrap to save some time and fuel. Obviously great pulled pork can be made not wrapping, but you pay with extra cook time.
On my kettle, with ~3-5lb butts, I average 7 or 8 hrs until they are past the stall and into the 180 range. Then wrap, and another two hours until cambro ready. It's more in how you want the cook to progress than in end quality. If you can budget 12, 14, 16, 18hrs to cook, and especially if you have a high-humidity cooker like a ceramic kamado, then by all means go unwrapped. But if a person crutches at the right time, (I prefer and preach after the stall, not at the start of the stall as is common), then your finished product will still be amazing. It's not a lack of planning, it's a different method of planning.
Last edited by Huskee; September 25, 2015, 07:05 AM.
Geez more confusion, I thought wrapping was a crutch to get through the stall, if you get through the stall and the end is near why wrap after the stall, Moisture?
JohnF it saves time, and yes, it collects juices (and flavor) to add back to the meat when pulling. After the stall allows a nice solid bark to be developed so the mushyness commonly associated with wrapping isn't really there. Like Jerod said somewhere, after unwrapping the bark firms back up pretty good.
I wrap, but on butts and ribs I've taken to wrapping "dry." I especially like the taste of the ribs. The smoke doesn't wash off in the "flavorful" liquid added to the wrap process. I've not made the jump with brisket -- still add a beef broth to the wrap. You might try butcher paper instead of foil as well. Butcher paper is like almost wrapped!
You know what smarkley your a smart guy, that is a good idea and save some aggravation and time trying to wrap a BHOM around the probe when you have two or three of them thank for the idea!!!
Wrapped at 6:53, I had a slow start playing ping pong temps trying to maintain 225, I let it go and found it would and did run at 230 for 4 hrs. so it will probably take a bit longer than planned.
Question, I placed a clean pan under the cook and have collected all the runoff, Should a portion of that be mixed back in after the pull?
Last edited by JohnF; September 27, 2015, 02:47 PM.
Reason: Spelling error
You may find enough juice in the foil after your cambro hold (the longer the better by the way with pork butt). But always save the jus in case you need it.
Ditto, my last two butts cooked the whole way without wrapping, wrapped to hold until we could eat, no liquid added, and they had plenty au jus when I went to pull.
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