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Wrapping Pork Butt Questions...

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    Wrapping Pork Butt Questions...

    Most of the Pork Butts I have cooked I have not wrapped...I did a side by side cook one time with one wrapped and the other unwrapped...I liked the crunchy bark of the unwrapped slightly better...This past weekend I put both butts in aluminum pans and wrapped them - the bark wasn't crunchy but was really good...I also liked the amount of juice that was collected in the pans that I was able to put in a fat separator and pour some of it back into the meat for some added juiciness...

    Here are my questions:

    - Does anyone unwrap towards to end of the cook to get the bark to firm back up???

    - I know most people wrap with foil and some wrap with butcher paper...The butcher paper users state that it helps maintain the bark and allows the meat to "breathe" a little better than foil...I have not used butcher paper yet...Has anyone tried putting the butt in a pan then wrapping with butcher paper??? If so how was the results???

    Thanks in advance,

    CLB239


    #2
    Yes, I'll do that after pouring liquid out. Smooth on some sauce and let it set with the bark.

    I have done a paper wrap in a pan. It saves the juices, but is not as steamy an environment as foil. In other words, the cook will take longer.

    Comment


    • clb239
      clb239 commented
      Editing a comment
      Thank You...Even though it is not as steamy as foil does using paper instead of foil still help power through the stall

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