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-   -   Butcher Paper Wrapped Pork Butt Wrapped in Foil (http://www.bbq-brethren.com/forum/showthread.php?t=147631)

Boshizzle 11-11-2012 07:04 PM

Butcher Paper Wrapped Pork Butt Wrapped in Foil
 
I recently barbecued a pork butt and used butcher paper (BP) to wrap it during the cook. I liked the results but I didn't like the long cook time. At my age, I much prefer shorter cooks.

So, I thought to myself, Self, I said, what if you wrap the pork butt in BP and then wrap it in foil?

So, here are the results. I rubbed a pork butt and started the fire in my keg. Brought the temperature up to 290* using white oak for smoke and put the butt on for 3 hours. After 3 hours, I wrapped the butt in BP with a layer of foil over that. After about another 2 1/4 hours, the butt was tender and ready to rest for an hour before pulling.

Here is the butt right after the rest.

http://www.bbq-brethren.com/forum/pi...pictureid=6710

Nice and tender!

http://www.bbq-brethren.com/forum/pi...pictureid=6711

Here it is after pulling it. Notice the bark. It has a nice chew and isn't as soft as the bark that is generally produced with foil only. I really liked the results and it only took about 5.5 hours for delicious BBQ pork.

http://www.bbq-brethren.com/forum/pi...pictureid=6712

IamMadMan 11-11-2012 07:22 PM

Looks like a tasty experiment with great results

Crazy Harry 11-11-2012 07:41 PM

looks tasty

bwsawman 11-11-2012 07:52 PM

I wouldn't have thought to use both. Looks like "self" had a good idea 8).

colonel00 11-11-2012 07:57 PM

Nice work once again Bo. So, how much time do you think using the foil cut off from your previous cook with only BP?

Toast 11-11-2012 08:25 PM

Bo, I did a 7.5 lb'er on low and slow today. Wish I'd took pic's of the process.

Bottom line is that I put it on at 9:30 AM and took it off at 6:00 PM using water in the pan with an average cook temp of 255*F.

IT when on the grill was 46*F Finish temp was 172*F probe tender. Pulled off the WSM and foiled and wrapped in a blanket for one hour to rest. Right now it's in the fridge to be pulled tomorrow.

I've located a local source for BP and can't wait to try it after reading your other great posts. I too would like to shorten my cooking time as I'll bet I'm older than you! ;D

THANKS!

RevZiLLa 11-11-2012 08:29 PM

Interesting innovation

code3rrt 11-11-2012 09:05 PM

beautiful lookin' pork there, looks very moist too! Thanks for the look and the idea Bo!

Oink Oink 11-11-2012 09:25 PM

I think I'll have to give this a try. Thanks!

Midnight Smoke 11-11-2012 09:51 PM

Now that is some fine looking Pulled Pork!

http://www.bbq-brethren.com/forum/pi...pictureid=6712

Boshizzle 11-12-2012 10:25 AM

Quote:

Originally Posted by colonel00 (Post 2269206)
Nice work once again Bo. So, how much time do you think using the foil cut off from your previous cook with only BP?

At least 2.5 hours.

SmokeFan 11-12-2012 02:47 PM

Bo! You are on fire Bro! Seriously enjoying all your posts this last week or two! (Not that all of them aren't great!)


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