foiling vs. burnt ends

[Jeff Davidson]

One of my favorite things about pulled pork is the crispy exterior. I've tried foiling a couple of times and I've come to understand the convenience but I seem to lose all that crisp stuff.

 

[K Kruger]

I'm not big on foiling butts myself, but you can restore texture if you remove the meat from the foil at the end. If you can time it so you run out of water (or if you don't use water) so much the better. Establishing a good draft at that point with temps mid-upper 200s helps too.

 

[K_Jordan]

I like burnt ends.