HELP: Foil wrap or not? Boston Butt

[oktx]

I never wrap during the smoke on butts. Ride the stall out. I also cook mine in a foil pan to catch the juice.

[BlackHogDown]

I never wrap during the smoke on butts. Ride the stall out.

Too late. If it were just me and a couple buddies beer-drinking, I’d have left it. Just worried it wouldn’t be done in time. Trying to be there in time for the game.


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[Roscoe]

If you ever get short of time on a pork butt, just bump the cook temp up a bit. You won’t notice any difference, bark or otherwise, if you cut an hour or so off the end of the smoke getting it to done temp.


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[BlackHogDown]

[emoji1360] Will do. Let’s see what happens over the next couple hours and I may do just that


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[oktx]

Too late. If it were just me and a couple buddies beer-drinking, I’d have left it. Just worried it wouldn’t be done in time. Trying to be there in time for the game.


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It will still be great. Just not quite the bark.

[HDWRENCH]

I have used Jasons set up and its great .

HOWEVER on my pellet grill It based on where I set the item as well each cut is going to cook a bit different . I did 3 at one time and they where all a bit different .

When the bone is loose PULL it off . The last one I did never let the bone move ?? but inside I was 203 and I pulled it let it rest was great .


I have a GMG pellet and its new to me since Oct so I am getting better , Cheese is great bacon to die for backed bean mac and cheese .

[Chance Love]

I'll foil wrap mine after about 6 hours in on the Rec Tec, us7ally when the internal temp hits 160-170. Always figure at least 1.5 hours/lb, sometimes 2 hours/lb. We never go over 225 though. Get that internal temp to 203, pull and wrap in towel. Set in a small yeti cooler for 1-3 hours...just kinda depends on what we are doing. When you take it out, carefully unwrap and place in big foil pan. After shredding pour all juice from the "wrap foil" on it. We don't use sauce. That's what we do from the wrapping point on. Prior to that is a whole 'nuther story.

Did you get the extra smoke tube with your RecTec? It's a must.

[BlackHogDown]

I'll foil wrap mine after about 6 hours in on the Rec Tec, us7ally when the internal temp hits 160-170. Always figure at least 1.5 hours/lb, sometimes 2 hours/lb. We never go over 225 though. Get that internal temp to 203, pull and wrap in towel. Set in a small yeti cooler for 1-3 hours...just kinda depends on what we are doing. When you take it out, carefully unwrap and place in big foil pan. After shredding pour all juice from the "wrap foil" on it. We don't use sauce. That's what we do from the wrapping point on. Prior to that is a whole 'nuther story.



Did you get the extra smoke tube with your RecTec? It's a must.

I did get the smoke tube, as well as several other accessories but that package won’t arrive until Monday. The pellets and grill showed up last night. Just in time for the cure and smoking.

I wrapped at 165. It’s currently at 178 and climbing steadily. It may be done earlier than I anticipated.


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[HDWRENCH]

I did get the smoke tube, as well as several other accessories but that package won’t arrive until Monday. The pellets and grill showed up last night. Just in time for the cure and smoking.

I wrapped at 165. It’s currently at 178 and climbing steadily. It may be done earlier than I anticipated.


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I would add I run at 225 grill temp .

[BlackHogDown]

I would add I run at 225 grill temp .

I’m at 225 as well. The meat temp is already at 192 though and we’re not eating until 5 lol Went a lot more quickly than I thought it would


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[oktx]

I’m at 225 as well. The meat temp is already at 192 though and we’re not eating until 5 lol Went a lot more quickly than I thought it would


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When you wrap them they don't stall long.

[BlackHogDown]

Yup. Now what to do with all the “pig liquor”...






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[oktx]

Get most of the fat off of it and pour it over the pulled meat. That's what I do.

[BlackHogDown]

Probed like a hot knife through butter. Pulling at 201°

[BlackHogDown]

That’s the plan. Hence, the jar. [emoji1360][emoji28]


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