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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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05-06-2013, 10:29 PM | #1 |
Got rid of the matchlight.
Join Date: 02-28-12
Location: dallas, tx
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should I wrap my mothers day pork butt?
Been doing pork butts about a year now, dont them foiled and unfoiled. When they are foiled they definitely cook quicker, but I like the crispy bark on the unwrapped. is there any reason to wrap other than time? does it make the butt juicier or add flavor? if not I would rather leave unwrapped and get a good bark. If wrapping does make the meat better would it be bad to leave unwrapped until 160 then wrap to 190 or so then unwrap and finish on the pit? any help would be appreciated.
thanks |
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05-06-2013, 10:59 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I do my butts without wrapping and I cook at 300 on the grate cooks avrerage 50 min lb best of both fast cook & good bark.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-07-2013, 12:24 AM | #3 |
On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington
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+1....he converted me and I have been doing hot and fast no foil ever since. In my opinion, the bark is best when not foiled, and mine are also always very moist inside.
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Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber! |
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05-07-2013, 05:41 AM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I foil once they get the color I like. I cook butts Low and Slow though. My way of thinking is Hot and Fast is great for chicken but for BBQ, if your in a hurry, ya should've started your fire earlier.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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05-07-2013, 06:45 AM | #5 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Lately I have wrapped mine at 160-165 till the bone falls out.....for me that seems to work.....
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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05-07-2013, 06:49 AM | #6 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Sometimes I wrap. Sometimes I don't. Hope this helps......
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J Crunch |
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05-07-2013, 06:50 AM | #7 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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I like the bark of no foil better, but I like the juices that are saved in the foil that I pour back into the shredded pork. Next one I do, I may try putting a pan on the shelf underneath the butt to see if I can get the best of both worlds.
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05-07-2013, 07:42 AM | #8 |
Got rid of the matchlight.
Join Date: 02-28-12
Location: dallas, tx
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besides saving time, is there any other benefit to wrapping?
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05-07-2013, 08:38 AM | #9 |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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I usually go unwrapped and target the pit temp to between 300-325 degrees... Probably a little hotter than some would agree with, but I can get consistent results.
I have an uncle that does the 270-280 degree thing and then wraps to finish, etc. etc. etc. He goes to festivals and such and cooks and does fairly well... However, when something needs to be cooked for a family get together or someone wants something smoked around here, they always come to me for it and claim my flavor is superior. Don't know if panning or wrapping alters the flavor that much or not or if it is just a texture thing, but for whatever reason the folks around here prefer non-foiled.
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BBQ ADDICT and Ag Teacher |
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05-07-2013, 11:23 AM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Its a way to introduce different flavors into the meat.
Dont get me wrong , There are times I dont foil and just want pork & bark. thats good too.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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05-07-2013, 11:53 AM | #11 | |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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Quote:
I will always add these two steps from now and forever. |
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05-07-2013, 11:57 AM | #12 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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My method- No foil, 250-275* till done.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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05-07-2013, 12:24 PM | #13 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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I wouldn't even know if we have foil in the house or not.
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Rick |
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05-07-2013, 09:07 PM | #14 | |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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Quote:
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05-07-2013, 09:36 PM | #15 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Next smoke try three similar sized butts, one wrapped, one not wrapped and one wrapped 160-190 then unwrapped. Answer your own question based on your tastes and sense of texture.
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