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?

Happy Hapgood · 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	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-11-2012, 07:41 PM	#3
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	looks tasty __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-11-2012, 07:57 PM	#5
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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 [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-11-2012, 08:25 PM	#6
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	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 GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple* Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

11-11-2012, 08:29 PM	#7
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	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 A trench filled with wood coals and covered with chain link fence

11-11-2012, 07:22 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Looks like a tasty experiment with great results

11-11-2012, 07:52 PM	#4
bwsawman On the road to being a farker Join Date: 10-15-12 Location: Ionia, MI	I wouldn't have thought to use both. Looks like "self" had a good idea .

11-11-2012, 09:05 PM	#8
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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.:blah:

11-11-2012, 09:25 PM	#9
Oink Oink Knows what a fatty is. Join Date: 04-25-10 Location: Creston, Iowa	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	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	Bo! You are on fire Bro! Seriously enjoying all your posts this last week or two! (Not that all of them aren't great!)