pork butt


 
E

Ed Cardoza

TVWBB Pro
I am going to be smoking a pork butt for Xmas and was wondering if I should foil it and put it back on the smoker after it reaches a certain internal temperature, or should I just leave it alone and foil it when I am done then let it rest for a couple of hours.

smokingandlovingit...
TVWB Rookie
 
Hi Ed,

I'm new at this as well. As I have read on this site, somewhere (?), take it off the grill once it reaches 5 to 10 degrees before desired temp., then tightly double wrap it in heavy duty foil and place in an ice chest (no ice of course (lol)). It will hold for a good three hours.
 
That's pretty much what I have read as well. I have done two of them prior, but you just never know what is new and what the pros do. This is the best possible place to get educated on any of the smoking topics as I am quickly starting to learn.
 
You got it right... get it up to temp... Double wrap it in foil. Wrap that in towels and throw it in a cooler. I am always amazed at how hot the butts are after 3 hours.
 
Not a butt, but by example one of the Turkeys I did over Thanksgiving holiday was pulled off the rotie at 3:30 it was about 170 deg. Packed in the cooler immediately. In two heavy aluminum roasting trays (top and bottom) that were crushed enough to fit tighly around it. Towels on the bottom of the cooler, then the turkey, then towels packed around it. Never got to pulling it out of the cooler (since there was just too much food already at the party) until 10:30 that night to leave some of the meat with them. Bird was still almost hot. So this was 7 and a half hours give or take. I don't think a butt or anything similar in size or density would behave much different. Now if I had used even more towels to fill the cooler my guess is that it would have stayed warm even longer.

I think keeping it packed is much better than putting it back on the smoker. Pretty sure it will retain juices and not be subjected to drying out.

Ray
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
that is really some amazing stuff Ray. Thanks for the info. </div></BLOCKQUOTE>

Glad to help, but have to give credit to this site for that tip.

ray
 
Foiling is a personal preference or a timing thing. If you have the time you could leave it get to temp in the smoker, remove, wrap in a double layer of foil and put it in a cooler. When you put it in a the cooler make sure you take up all the empty space with towels or crunched up paper. I've kept pork butts and briskets, safely, for 5 hours.

If the butt is taking longer than expected, you could wrap in a single layer of foil when it hits 160 - 165 degrees and put it back in the smoker. Check it after about an hour - hour and fifteen minutes for desired temp. When it hits the desired temp double wrap it and continue as above.

In either case try to let the butt rest for at least an hour, two is better. When I've smoked them at home, there have been times I've wrapped them in layers of towels and left them on the kitchen table for and hour or so. I've been told that somebody (on the comp circuit) uses a sleeping bag to hold his meat.


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
I am going to be smoking a pork butt for Xmas and was wondering if I should foil it and put it back on the smoker after it reaches a certain internal temperature, or should I just leave it alone and foil it when I am done then let it rest for a couple of hours.

smokingandlovingit...
TVWB Rookie </div></BLOCKQUOTE>
 
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