Duey
Knows what a fatty is.
When I do pork butts, I always hang in the PBC until 160*-ish, double wrap in foil until probe tender, then throw it in a cooler until time to pull. Always comes out the way I want, but the bark is soft. Was wondering how it would turn out if I skipped wrapping, reached probe tender in a pan, and held uncovered in an oven or pellet grill instead. It would obviously keep the bark texture, but would the meat get tender enough without drying out? Anyone else do it this way?