Butcher Paper Wrapped Pork Butt

Boshizzle · 11-04-2012, 03:39 PM

Decided to try a pork butt cooked using butcher paper. I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at ~280* then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub.

Here is the butt after wrapping.

Here is the finished butt. It took about 8 hours to finish cooking and a 1 hour rest in a cooler.

Here is the MM.

Here is a late pic taken after dinner of the left over pulled pork I'm saving for tomorrow's lunch.

Over all, the BBQ is really tasty. The bark is definitely a cut above using foil.

It's close to the bark you get when cooking pork low and slow directly over the heat source. The fat rendered out nicely too.

What I didn't like was how long it took to cook. The MM only needed about an hour while wrapped and it was done. The larger portion of the butt required about 5 more hours. I'm not a big fan of spending that much time cooking nowadays.

I will give it another try but will make some adjustments in an attempt to reduce the amount of cook time needed.

Thanks for looking.

Lake Dogs · 11-04-2012, 03:50 PM

LOL; you dont like 8 hours cooking a butt? :-)

Where'd you acquire your butcher paper?

CarolinaQue · 11-04-2012, 03:56 PM

I agree LD, 8 hours isn't to bad of a cook time at all.

That looks mighty tasty Bo!!! Any picks of the pulled meat?

Big George's BBQ · 11-04-2012, 03:56 PM

Looks good to me 8hrs does not seem long for a butt

jazzybadger · 11-04-2012, 03:59 PM

Looking real good, foshizzle.

Bludawg · 11-04-2012, 04:25 PM

I just finished a butt my self I pulled the paper out to wrap it and went and got a beer must be the aluminum cans I forgot...

yours looks REAL GOOD pork-a-licious

Boshizzle · 11-04-2012, 04:25 PM

Quote:

Originally Posted by Lake Dogs

LOL; you dont like 8 hours cooking a butt? :-)

Where'd you acquire your butcher paper?

Yep, I usually cook a butt in about 5 hours nowadays. So, eight hours was a bit of a chore.

I got the BP at Coscto.

Boshizzle · 11-04-2012, 04:26 PM

Quote:

Originally Posted by CarolinaQue

I agree LD, 8 hours isn't to bad of a cook time at all.

That looks mighty tasty Bo!!! Any picks of the pulled meat?

I didn't take any pics of it right after pulling it but I did add a pic of what I put in the fridge to eat tomorrow.

tortaboy · 11-04-2012, 04:38 PM

That is some nice moist butt!

Hdhillin · 11-04-2012, 05:54 PM

Ok! You did one excellent job. I want my computer to have a taste app...

Pitmaster T · 11-04-2012, 07:48 PM

Looks like its ready for some purgatory stout

Corky · 11-04-2012, 08:07 PM

That looks sooooo awesome!

Boshizzle · 11-05-2012, 12:21 PM

Quote:

Originally Posted by Pitmaster T

Looks like its ready for some purgatory stout

I just may fix up a batch for the left over meat.

gtr · 11-05-2012, 12:32 PM

Your lunch is gonna kick my lunch's arse today.

pigdog · 11-05-2012, 01:27 PM

How do you get the paper to mold around the meat so perfectly?

11-04-2012, 03:39 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Butcher Paper Wrapped Pork Butt Decided to try a pork butt cooked using butcher paper. I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at ~280* then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub. Here is the butt after wrapping. Here is the finished butt. It took about 8 hours to finish cooking and a 1 hour rest in a cooler. Here is the MM. Here is a late pic taken after dinner of the left over pulled pork I'm saving for tomorrow's lunch. Over all, the BBQ is really tasty. The bark is definitely a cut above using foil. It's close to the bark you get when cooking pork low and slow directly over the heat source. The fat rendered out nicely too. What I didn't like was how long it took to cook. The MM only needed about an hour while wrapped and it was done. The larger portion of the butt required about 5 more hours. I'm not a big fan of spending that much time cooking nowadays. I will give it another try but will make some adjustments in an attempt to reduce the amount of cook time needed. Thanks for looking. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 11-04-2012 at 04:24 PM..

11-04-2012, 03:50 PM	#2
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	LOL; you dont like 8 hours cooking a butt? :-) Where'd you acquire your butcher paper? __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-04-2012, 03:56 PM	#3
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	I agree LD, 8 hours isn't to bad of a cook time at all. That looks mighty tasty Bo!!! Any picks of the pulled meat? __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

11-04-2012, 03:56 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks good to me 8hrs does not seem long for a butt __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

11-04-2012, 03:59 PM	#5
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Looking real good, foshizzle. __________________ The Life of the Knife is Ended By! The Wife.

11-04-2012, 04:25 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I just finished a butt my self I pulled the paper out to wrap it and went and got a beer must be the aluminum cans I forgot... yours looks REAL GOOD pork-a-licious __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-04-2012, 04:38 PM	#9
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	That is some nice moist butt!

11-04-2012, 05:54 PM	#10
Hdhillin On the road to being a farker Join Date: 02-08-12 Location: Jacksonville, Florida Downloads: 0 Uploads: 0	Ok! You did one excellent job. I want my computer to have a taste app...

11-04-2012, 07:48 PM	#11
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	Looks like its ready for some purgatory stout __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

11-04-2012, 08:07 PM	#12
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA Downloads: 0 Uploads: 0	That looks sooooo awesome! __________________ 18.5 WSM Smokey Joe Platinum Weber Genesis Silver B Blue Weber Performer Blue Thermapen (Fastest in the West!)

11-05-2012, 12:32 PM	#14
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Your lunch is gonna kick my lunch's arse today. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-05-2012, 01:27 PM	#15
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	How do you get the paper to mold around the meat so perfectly?