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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-15-2013, 02:31 PM | #1 |
Found some matches.
Join Date: 04-26-13
Location: Valley NE
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Pork butt
Been cooking a pork but today on my ok joe. Temp has been between 275-300 been on for 2 1/2 hours now. Question is when do you normally wrap the butt in foil? Do you go by time or enteral temp? Also do you wrap with butter and brown sugar or. With nothing?
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06-15-2013, 02:41 PM | #2 | |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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Quote:
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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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06-15-2013, 03:46 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I wrap on time mainly to limit smoke; and that's usually at the 4.5 hour mark. Your time (even if you wanted the exact same results) will vary because each smoker and wood will produce different results. In the old days I'd spritz heavily, but since stopping that I haven't noticed much of a difference...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-15-2013, 03:54 PM | #4 |
On the road to being a farker
Join Date: 03-17-12
Location: Marietta, Georgia
Name/Nickname : Scott
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Once I get all the smoke I want which is around 145 or so, I wrap them with s a little apple juice. In order to save time, wood/charcoal, and avoide problems with temperature and or weather and the stall, I stick them in the oven at 250 and bring them out at 195 keep them in the foil and wrap in a towel and place in coolers for 2 hours to rest. Perfect everytime!
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06-15-2013, 03:58 PM | #5 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I don't wrap mine until I take it off, then I wrap it in foil and a towel to rest.
CD |
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06-15-2013, 04:01 PM | #6 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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I usually wrap mine when the IT temp reaches 145 deg. I put them in a foil pan with some apple juice and sometimes brown sugar.
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BWS Fatboy |
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06-15-2013, 04:58 PM | #7 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I like bark, so I don't wrap, ever. I use all the money I saved on not buying foil for more meat.
I would like to try wrapping in butcher paper some time though.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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06-15-2013, 08:15 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If I'm gonna wrap it is between 4-6 hrs I don't add anything and there is usually a pint of Pork liquor in the foil to add back to the pulled nuggets
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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