mrpigs
Full Fledged Farker
- Joined
- Feb 24, 2016
- Location
- Cincinna...
Nice work.
The butts I get from my butcher are raised locally and a better grade of pork than what the grocery stores carry. They have less fat and aren't shot up with salt water or anything else so there's more yield.
I get about half the drippings out of one from the butcher when I wrap.
Lately I've been taking off almost all the fat cap to get more bark and I like to wrap to catch drippings and mix back in the pork with some sauce after pulling, but that's just my family's preference.
Wrapping does turn the bark to mush, so at about 190 degrees internal I unwrap and let it sit out for awhile, then back in the smoker till the bark firms up and then I can cook on a couple layers of sauce.
Not that this is the right way or anything, again it's just our preference.
Does take some time, though. I almost always have 12 or so hours in an 8 pound butt.
The butts I get from my butcher are raised locally and a better grade of pork than what the grocery stores carry. They have less fat and aren't shot up with salt water or anything else so there's more yield.
I get about half the drippings out of one from the butcher when I wrap.
Lately I've been taking off almost all the fat cap to get more bark and I like to wrap to catch drippings and mix back in the pork with some sauce after pulling, but that's just my family's preference.
Wrapping does turn the bark to mush, so at about 190 degrees internal I unwrap and let it sit out for awhile, then back in the smoker till the bark firms up and then I can cook on a couple layers of sauce.
Not that this is the right way or anything, again it's just our preference.
Does take some time, though. I almost always have 12 or so hours in an 8 pound butt.
