Butcher Paper or Foil


 
B

Bobby-Blckrhno

TVWBB Member
Just out of curiosity, what’s your preference for wrapping pork butts, do you use butcher paper or foil and what has been your experience with one or the other…or both?
 
I do foil boat method, and hot and fast.

After it stalls for about an hour I put it in an aluminum steamer pan. Then I wrap in the pan with foil.
 
I only foil after desired temperature has been achieved. Double wrap in foil, drop in a cooler with towels and get another beverage.
Three or four hours later, I wake up from my nap, pull the pork, make sure everyone is happy, make another beverage and, take another nap?
Life is busy enough, if it’s brisket, I’ll slice half, re wrap the point, make sure everyone is happy and have another cocktail? I’ll sleep through a pork butt but, do my best to manage a brisket feast!
 
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After the pork butt looks the way I want, it goes into an aluminum pan with foil on the top, until it pokes tender.
Depending on how I feel I may or may not turn the aluminum pan into a temporary version of a foil boat.
I will pay more attention the meat’s tenderness rather than looking for that magical temp of 203F.

I don’t often wrap pork butt with butcher paper because I find it messier and requires more work.
Removing the top foil and then placing the butt into a clean shredding bowl is about as easy as it gets.
 
Butcher paper is primarily a brisket thing. It breathes and firms up the brisket bark (so the theory goes).

I use butcher paper for everything -- solely because I have a huge roll to use up. It works fine on pork.

I find that the bark on the pork butts can pretty hard if wrapped in paper. I like that. Use foil if you want the bark a little softer.
 
I have used white and recently pink paper for my brisket cook. I feel the pink hold up better.
For butts they go unwrapped the entire cook and only get paper for the rest period. Never have wrapped ribs either
 
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