8.8 LB butt ...

[love2"Q"]

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 ...

 

[AllenOK]

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.

 

[love2"Q"]

about thrre hours in ....

 

[QSis]

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

 

[Uncle Bob]

My method of choice is no foil. I have used it a few times, but prefer the unfoiled approach.

Have Fun and Enjoy!

 

[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.

 

[love2"Q"]

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 ..

 

[Renee Attili]

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.

 

[Andy M.]

I always do pork butt uncovered/unwrapped. I like the crust that forms.

 

[love2"Q"]

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 ..

 

[love2"Q"]

ok .. pulled it off at 200 internal temp ...
let rest an hour ..
it was the best i have ever made ..
my wife nd i just stood over it eating it while i was
pulling it ..
gotta love it ...

 

[Andy M.]

That's great. I did a couple the middle of the week and we are still pigging out.

 

[AllenOK]

Isn't it wonderful? Just keep some cheap buns and some sauce, and keep making sandwiches. My kids just pig out of pork butt. I have two small ones in the freezer, and am toying around with the idea of smoking them sometime this week, depending on when/if I get a day off other than Monday.

 

[QSis]

Absolutely the BEST eating is when you are pulling it!

Nice going, love2Q!

Lee