Derek Yoder
TVWBB Fan
Well I have continued to go back and forth between foiling after 8 hours and cooking the rest of the way with pineapple juice in the oven, and just letting the Butt stay on the smoker until it has reached the desired internal temp (for me that majic number is 200)then wrap and rest in a cooler. So I tried one of each again a few weeks ago (2nd time with this test). However, I messed up and didn't put enough fuel in and ran out so I ended up having to pull both off before the 200 degree internal temp mark. However, I think that this was a blessing in disguise!
The first one came off 8 hours into the cook, with an internal temp of about 140-150 (I keep the smoker between 225-250). I then foiled, added pineapple juice, and put in an oven at 230.
The second one stayed on the WSM for another 4 hours until I had to pull it off due to declining temps (internal temp was about 170). I then foiled, added pineapple juice and put in the oven at 230.
Turns out, the second one was perfect once it came out of the oven two hours later. It still had a crusty bark, but also was much more moist than the previous butt that I did a few weeks ago and kept on the WSM for the entire cook. Plus you get the added bonus of wonderful renderings.
I just did another cook last week and kept on the WSM until it reached 170 internal temp, then foiled and added pineapple. It came out the exact same as the one before. Wonderful, crusty bark, easy as all get out to pull, and very moist (but not mushy).
The first one came off 8 hours into the cook, with an internal temp of about 140-150 (I keep the smoker between 225-250). I then foiled, added pineapple juice, and put in an oven at 230.
The second one stayed on the WSM for another 4 hours until I had to pull it off due to declining temps (internal temp was about 170). I then foiled, added pineapple juice and put in the oven at 230.
Turns out, the second one was perfect once it came out of the oven two hours later. It still had a crusty bark, but also was much more moist than the previous butt that I did a few weeks ago and kept on the WSM for the entire cook. Plus you get the added bonus of wonderful renderings.
I just did another cook last week and kept on the WSM until it reached 170 internal temp, then foiled and added pineapple. It came out the exact same as the one before. Wonderful, crusty bark, easy as all get out to pull, and very moist (but not mushy).