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Old 07-07-2007, 10:05 AM   #1
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8.8 LB butt ...

smoking a pork butt today .. at 8 and a half pounds i
am guessing it will take about 12 hours ...
after about 8 hours i will wrap it in foil if the outside is
where i want it to be .. no questions .. just kind of
talking .. but .. does anyone else wrap
or bag their butt when cooking ...

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Old 07-07-2007, 11:08 AM   #2
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I do. I usually smoke for 5 hours, then wrap in plastic wrap, then in foil, and pop the butt(s) into a 250 degree oven for 4 hours.
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Old 07-07-2007, 11:40 AM   #3
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about thrre hours in ....
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Old 07-07-2007, 11:44 AM   #4
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I only wrap it in foil if I have to hurry it up. If I can let it go the whole distance without foiling, (10-11 hours, usually), I do. I like the bark to be crunchy.

I pull it off the fire when it feels like a big water balloon when I lift it up. I think it was champion bbq'er, Jim Minion, who coined the phrase "wa-wa effect" to describe that phenomenon.

Happy eating - I'm envious!

Lee
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Old 07-07-2007, 11:56 AM   #5
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My method of choice is no foil. I have used it a few times, but prefer the unfoiled approach.

Have Fun and Enjoy!
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Old 07-07-2007, 12:49 PM   #6
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I will occaisionally foil the last 2-3 hours of a cook, depending what cut it is.
I always wrap my meat into foil and place in an empty cooler for 1-3 hours after it reaches desired internal temp.
The cooler is so well insulated it truly allows your meat to properly rest.
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Old 07-07-2007, 01:09 PM   #7
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Quote:
Originally Posted by Renee Attili
I will occaisionally foil the last 2-3 hours of a cook, depending what cut it is.
I always wrap my meat into foil and place in an empty cooler for 1-3 hours after it reaches desired internal temp.
The cooler is so well insulated it truly allows your meat to properly rest.

three hours in a cooler .. i have heard of people doing that ..
but i worry about food safety issues ..
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Old 07-07-2007, 01:18 PM   #8
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Because it is in the cooler, it still stays in the "safe" temp. zone. I did it on a brisket last weekend and many, many cooks before and each was tender, moist, delicious, and safe.
I think the foil and towel really help in that area too.
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Old 07-07-2007, 01:53 PM   #9
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I always do pork butt uncovered/unwrapped. I like the crust that forms.
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Old 07-07-2007, 07:15 PM   #10
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well i went with no foil .. i also switched to using
some oak logs i have had in the garage .. i am now
sold on using wood .. its far less work than charcoal ..
its just about there ..
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