Hey folks, brand new here. Just getting into smoking, and looking for some advice. What is the consensus here on wrapping butts during or just after the stall? Does it have any effect on the moisture in the pork if left unwrapped?
Not sure If prep matters for this topic, but If so I’m planning on dry brine for 24 hrs then Memphis Dust prior to smoking. Smoking on a WSCG as close to 225 as I can keep it. Just got a fireboard in the mail so hoping that helps as well. Up to this point have just used the thermometer on grill and eyeballed the meats. Two prior butts haven’t been bad, but definitely room for improvement. Thanks for any suggestions!
Not sure If prep matters for this topic, but If so I’m planning on dry brine for 24 hrs then Memphis Dust prior to smoking. Smoking on a WSCG as close to 225 as I can keep it. Just got a fireboard in the mail so hoping that helps as well. Up to this point have just used the thermometer on grill and eyeballed the meats. Two prior butts haven’t been bad, but definitely room for improvement. Thanks for any suggestions!
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