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To Wrap a Pork Butt or To Not Wrap A Pork Butt - Page 2

post #21 of 23
Quote:
Originally Posted by bob1961 View Post

you guys that don't wrap, how long does the stall last when it hits ??....I know the stall happened to me at bout 155/160 before I found foiling before 150 keeps the meat going up in temp until 205....I did three 11lb shoulders for slices and pulled foiling at 145 tops, until it hit 205 then towels and cooler for bout a 1.5....all three shoulders were done under 6 hours, I even foiled my first brisket a45 and did not stall at all as well, came out great....

Great...3 11 pounders in 6 hours!

I smoked a butt on Friday. On Thursday night I injected a 7.72# butt with Chris Lilly's 6 Time World Champion Pork Butt Injection and it turned out just great.

I injected it and applied dry rub then wrapped in plastic wrap over night in the fridge. I sprinkled more rub on it before assembling the WSM in the morning.

I spritz the meat every 30 - 60 mins. with a 50/50 mix of apple juice and apple cider vinegar. When I foil I drizzle honey over the meat then apply a coat of rub over the top as well as a 1/2 cup of the 50/50 mix before sealing.

IMO, the juice in the foil was slightly salty. I bring the juice back up to a boil and add 1 TBS of rub into it. Then I lightly sprinkle rub all over the meat before pouring the juice onto the meat and mix it up well. Any sweet BBQ sauce added to the meat counters the saltiness immediately. I prefer no BBQ sauce.

Here's the kicker...I smoked a 7.72# butt in only 6 hours. At 4 hours it hit 160F. I foiled it for another 2 hours until it hit 199-205F at 4 places. Then I double towled it (no cooler) for 1 hour. It came apart really easy, was easy to clean and there were no mushy pieces. Everyone who's had it so far says it tastes great.
post #22 of 23
So glad i found this thread.. I am actually smoking a 7.5 lb butt right now that was smoking at 250ish for about 4.5 hrs and hit 140. Put it in a pan with a half cup apple juice and sealed it up tight with foil and let it roast at 260ish for 3 hours and just checked it. The pork is falling off the bone and IT is just over 190. Pulled it out of the pan and put it back on the rack at 275 with a bunch of apple chips for one last smoky push to let it get to 200 or 205 and see if i can get a little bit of bark back before i pull it off and let it cool for a half hour or so before i pull it. Meanwhile i have about 3 cups of juice with just a little bit of fat to skim off to add back in when i pull the pork apart. grilling_smilie.gif

All in, it will be just about 8.5 hours for the bone in butt.

Thanks to all for all the great tips!
post #23 of 23
Quote:
Originally Posted by bob1961 View Post

you guys that don't wrap, how long does the stall last when it hits ??....I know the stall happened to me at bout 155/160 before I found foiling before 150 keeps the meat going up in temp until 205....I did three 11lb shoulders for slices and pulled foiling at 145 tops, until it hit 205 then towels and cooler for bout a 1.5....all three shoulders were done under 6 hours, I even foiled my first brisket a45 and did not stall at all as well, came out great....

 

I'll add my 2C to this 2 year old thread just because....

I don't wrap and my butts don't stall because I cook at 300° and higher. Great bark, a more predictable cook and no lack of sleep tending a fire overnight.

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