Pork butt

Smokin' Shamrock · 06-15-2013, 02:31 PM

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?

TheJackal · 06-15-2013, 02:41 PM

Quote:

Originally Posted by Smokin' Shamrock

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?

at 275, approx 4 hours in which should be around 160-165 IT. The absolute easiest wrap mixture is a bottle of Stubbs pork marinade. I use it at home when I don't want to use our comp recipe. I absence if that, I would use some apple or white grape juice with a little brown sugar and maybe a splash of apple cider vinegar.

Lake Dogs · 06-15-2013, 03:46 PM

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...

Iroquois · 06-15-2013, 03:54 PM

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!

caseydog · 06-15-2013, 03:58 PM

I don't wrap mine until I take it off, then I wrap it in foil and a towel to rest.

CD

firefighter4634 · 06-15-2013, 04:01 PM

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.

El Ropo · 06-15-2013, 04:58 PM

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.

Bludawg · 06-15-2013, 08:15 PM

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

06-15-2013, 02:31 PM	#1
Smokin' Shamrock Found some matches. Join Date: 04-26-13 Location: Valley NE	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?

06-15-2013, 03:46 PM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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... __________________ 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

06-15-2013, 04:01 PM	#6
firefighter4634 is one Smokin' Farker Join Date: 05-09-11 Location: Moville Iowa	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. __________________ BWS Fatboy

06-15-2013, 04:58 PM	#7
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 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)

06-15-2013, 08:15 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-15-2013, 03:54 PM	#4
Iroquois On the road to being a farker Join Date: 03-17-12 Location: Marietta, Georgia Name/Nickname : Scott	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!

06-15-2013, 03:58 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I don't wrap mine until I take it off, then I wrap it in foil and a towel to rest. CD