what is best time to wrap pork butts


 
V_Rocco said:
Agree on the never! ;)
Click to expand...

I used to be in the "never" camp as well, but the last one I did I wrapped in butcher paper (I bought a ridiculously large roll of it, so feel I need to use it) rather than foil and it came out great. While foil usually does kill the bark by sealing in all the moisture, butcher paper allows just enough breathing to keep the bark from going soggy.
 
Me and the wife don't like hard bark, so I wrap. After any number of long stalls (one was 3 hours) I started foiling earlier than "recommended" between 147-150. It's breezed right through the stall every time.

If a hard bark is what you desire, I don't see any problem with foiling between 150-180 and then removing it from the foil to firm up the bark.

Anyone care to chime in on that option? Right, wrong, indifferent? Alternate technique?
 
You must log in or register to reply here.

 

Back
Top