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

Looks like a tasty experiment with great results

looks tasty

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

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

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!

Interesting innovation

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

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

Now that is some fine looking Pulled Pork!

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

At least 2.5 hours.

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