Big Jim BBQ
Take a breath!
How do you guys feel about wrapping butts in foil and if you do at what point do you wrap? I want to do pulled pork.
I never foil butts until they are done and going into a cooler for a rest. The only time I would consider this is if I was running short on time and wanted to speed up the cook some. To answer your question I would say anytime after 160* would be fine. Vince
I foil at about 165 deg and add a little apple juice then take it to 195-200.
I foil at about 165 deg and add a little apple juice then take it to 195-200.
For competition, I foil when the bark looks exactly the way I want it, deep dark mahogany colored. The internal temperature is usually around 160 to 170 at this point.
At home, I like a darker, crustier bark so I only foil loosely after it comes off the cooker to rest.
This is exactly what I do too.No foil on the butts here, I just put them on a sheet tray cover the whole tray with foil and let them rest in the oven (no heat).