Butcher Paper Wrapped Pork Butt Wrapped in Foil

Boshizzle · 11-11-2012, 07:04 PM

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.

Nice and tender!

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.

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

.

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!

Boshizzle · 11-12-2012, 10:25 AM

Quote:

Originally Posted by colonel00

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!)

11-11-2012, 07:04 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 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. Nice and tender! 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. __________________ 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.

11-11-2012, 07:22 PM	#2
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Looks like a tasty experiment with great results __________________ Humphrey's DownEast Beast W/BBQ Guru

11-11-2012, 07:41 PM	#3
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looks tasty __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

11-11-2012, 07:57 PM	#5
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Nice work once again Bo. So, how much time do you think using the foil cut off from your previous cook with only BP? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

11-11-2012, 08:25 PM	#6
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	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 255F. IT when on the grill was 46F Finish temp was 172F 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! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple* Thermapen

11-11-2012, 07:52 PM	#4
bwsawman Is lookin for wood to cook with. Join Date: 10-15-12 Location: Ionia, MI Downloads: 0 Uploads: 0	I wouldn't have thought to use both. Looks like "self" had a good idea .

11-11-2012, 08:29 PM	#7
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	Interesting innovation __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker

11-11-2012, 09:05 PM	#8
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	beautiful lookin' pork there, looks very moist too! Thanks for the look and the idea Bo! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-11-2012, 09:25 PM	#9
Oink Oink Got Wood. Join Date: 04-25-10 Location: Grand Rapids MI Downloads: 0 Uploads: 0	I think I'll have to give this a try. Thanks!

11-11-2012, 09:51 PM	#10
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Now that is some fine looking Pulled Pork! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-12-2012, 02:47 PM	#12
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	Bo! You are on fire Bro! Seriously enjoying all your posts this last week or two! (Not that all of them aren't great!)