Wrap your butt?

[smokenoob]

Anyone wrap their pork butts? I have a 6 pound in the smoker at 250°. Plan to wrap it when it hits the stall (about 180°). Hoping to get it all done in 8 hours. I found a recipe that said put it in at 275° but I was hoping to get a little more smoke on it at 250°. No deadline today so we will see how it goes.

[captainlee]

Excuse me!

[smokenoob]

captainlee has left the house?

[Mosca]

Nope. They always come out fine just by letting them go.

[smokenoob]

my previous butts at 225° have taken as many as 20 hours. I’m trying to see if I can put one on when I wake up and have ready for dinner. I don’t get up early! 😁😎

[Mosca]

I do mine at 275°. Butts are fine at that temp.

[captainlee]

You're fine at either temp. I always wrap my pork butts, come out nice and tender. I don't worry about the bark, you'll loose the crust but still have the flavor. I think the bark looses it anyway once mixed in with the meat.

[WI Bubba]

If you are going to wrap it, wait until the bark is as dark as you want it first. That may well put you into the stall a bit. As for smoke flavor, once you clear the three hour mark you will have gotten about all the smoke flavor that the meat will take. From there, you are just developing the bark.

If you are cooking on a pellet pooper, then I would run it between 180° and 200° for the first two hours to get the smoke flavor, and then bump it up to 275° or even 300° to get the bark set. Once the bark is good to go, wrap it up and steam it until it is as tender as you like it.

[smokenoob]

I like that plan. I’m already in at 250° for three hours, Think I ‘ll bump the temp up until the stall, then wrap. Thanks

[Purc]

I do when I put it in a disposable foil pan, add butter, honey, rub and then wrap tightly and continue to cook until done. Rest the pork, pull and then pour leftover juices from pan into pulled pork.

If time becomes an issue, after wrapping you can always finish it in the oven at a higher temp. Per Harry Soo, a btu is a btu.

[captainlee]

Yes, I forgot to mention in my post about the juices when wrapped. Tons of flavor.

[smokenoob]

Good idea, think I have some disposable pans. Thanks

[McFlyfi]

I do this too. When it stalls, I put it on a roasting rack, transfer it to a foil pan, add about 8 oz of apple juice to the pan, and wrap it tightly.
When its done, I'll save what's in the pan (juice/drippings) and pour some of it back into the bowl as I shred the meat. Adds moisture, sweetness, and flavor.

[Oak Smoke]

I do wrap mine at about 180. The temp that gets it there isn’t important IMHO. I like how tender they come out and truthfully for me the moisture that collects in the foil is wort all the trouble. I add it back after I pull the pork. It brings some great flavor with it.

[LA Pork Butt]

I let them cook overnight and wrap after they are finished to serve four noon. The only time I wrap during a cook is if I am cooking for supper and they are running late. I dion’t know if it makes a difference, but Mosca and I cook on Big Green Eggs. Kamados tend to hold the moisture better than other cookers, and typically we don’t use a water pan although sometimes I use once to attract more snook to the meat.

[randy.56]

I' a wrapper, yup 160 to 180, it will done when ya get up from your nap.

[smokenoob]

now yer talkin’ my language! 👍😁😎

[Santamarina]

I never wrap butts. They’ve got enough fat to stay moist, and a long open cook develops a killer bark. Mine come out looking like a meteorite and are juicy and tender. The super crunchy bark makes a nice addition when pulled.

They take longer this way, but for me it’s the way to go.

[Skip]

I always wrap. Most of the people I cook for would think that darn Skip burnt it again if they saw too much bark. Ok I know what most of you are thinking but that's just the way it is. Maybe someday I'll go without the wrap.

[bmillin]

My porkstrami came out as the most tender and juicy butt I have ever cooked, due to my crappy timing.

started it too late, tight foil wrap at 165 and into the oven at 300 until IT was 205. Turned oven to 170 and went to bed, next day it was great.

[BKYDBBQ]

I do it similar to Purc When the butt gets the bark I want I put it in a foil pan and add some ACV & apple juice in the pan and sometimes dust the outside with some extra rub. When it gets to final temp I let the butt rest for at least an hour before pulling it. While pulling it I pour the juices in the pan into a fat separator, when done pulling the meat I add some of the juices and some rub to the pile of finished meat.

Also, I tend to run my cooler around 275ish degrees.

clb239

[synodog]

I did a butt last week for my office Christmas party and didn’t wrap in foil until I transported. 275 for 13 hours.

[Starsky]

I always wrap