2nd attempt at pork butt. Didn’t wrap and cooked 250-270 and fired up to 325 at end . 8 hours for 7lb cook. Pleased with the results. I think I like the crust of unwrapped better.
2nd attempt at pork butt. Didn’t wrap and cooked 250-270 and fired up to 325 at end . 8 hours for 7lb cook. Pleased with the results. I think I like the crust of unwrapped better.
by IndependenceNo3342
3 Comments
CinderellaSwims
I’ll wrap a brisket but not a butt. I don’t wrap ribs either. As long as you’re basting/spritzing the darker sections to cook more evenly I find pork holds its moisture pretty well. With pork I use rubs that have more brown sugar so I think the caramelization also helps seal in moisture.
Reden-Orvillebacher
I’ve tried a few methods, but the easiest and best IMO is no wrapping during cook, fat cap up, 225° until I see it coming out of the stall, then bump temperature to 300°. I pull it off to rest when I see the internal hit 200°. Wrap in foil and a towel to rest in a cooler for a few hours. It falls apart. It’s a much longer cook time but damn it’s worth it.
3 Comments
I’ll wrap a brisket but not a butt. I don’t wrap ribs either. As long as you’re basting/spritzing the darker sections to cook more evenly I find pork holds its moisture pretty well. With pork I use rubs that have more brown sugar so I think the caramelization also helps seal in moisture.
I’ve tried a few methods, but the easiest and best IMO is no wrapping during cook, fat cap up, 225° until I see it coming out of the stall, then bump temperature to 300°. I pull it off to rest when I see the internal hit 200°. Wrap in foil and a towel to rest in a cooler for a few hours. It falls apart. It’s a much longer cook time but damn it’s worth it.
Looking 👍