I am cooking a 3 and 4 pound pork butt. They went in at 6 AM and at 3:50 PM they hit 180. It is now 4:15 and they are at 183. The butts will come out at 6:00 and will go cambro for 1 hour and then pulled for sandwiches. I was thinking about wrapping at 5 and having the last hour of the cook be wrapped. But is that necessary, at this point? If I stay unwrapped I may still hit the magical threshold of 195 and won't have to lift the lid and will further develop bark. On the other hand, if I wrap at 5:00 surely within an hour I'll drive the temp up to 200+ and it will be basting the entire time. Part of my motivation is laziness - I don't like removing the lid unless absolutely necessary.
Thoughts/suggestions?
Notes: the first 6 hours of the cook was in the 225-235 range and I had water in the bowl of my WSM 14.5. After 6 hours the temp began to climb and I mostly closed the top vent and it has been cooking at 250 (now dropped to 240 over the last 30 minutes with a front moving through) since then.
5:00 is when I have to decide.
Thoughts/suggestions?
Notes: the first 6 hours of the cook was in the 225-235 range and I had water in the bowl of my WSM 14.5. After 6 hours the temp began to climb and I mostly closed the top vent and it has been cooking at 250 (now dropped to 240 over the last 30 minutes with a front moving through) since then.
5:00 is when I have to decide.
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