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questions on a "no foil butt"

post #1 of 3
Thread Starter 

I have been doing my butts wrapped in foil at the usual 165 mark but would like to try not using foil to get some better bark. I think I've seen that they take longer to cook without foiling. Is this true and if so how much time does it usually add? Also i think i've read that some people don' t take the temp all the way up to 200 or 205  but rather llike 190 or 195. What do you guys take yours too? Last but not least,normally you have your 2 hour resting period with your butt wrapped in foil in your cooler. Do you still do this with a butt cooked without foil? I guess my concern is that by wrapping it in foil then resting it would soften the bark that I'm trying to achieve. Is this the case? Thanks for the help

post #2 of 3


 

Quote:
Originally Posted by gotbags-10 View Post

I have been doing my butts wrapped in foil at the usual 165 mark but would like to try not using foil to get some better bark. I think I've seen that they take longer to cook without foiling. Is this true and if so how much time does it usually add?

 

In my experience it adds about 1.5 to 2 hours

 

 Also i think I've read that some people don' t take the temp all the way up to 200 or 205  but rather like 190 or 195. What do you guys take yours too?

 

I still take mine to 195 for slicing and 205 for pulling.

 

 

Last but not least,normally you have your 2 hour resting period with your butt wrapped in foil in your cooler. Do you still do this with a butt cooked without foil? I guess my concern is that by wrapping it in foil then resting it would soften the bark that I'm trying to achieve. Is this the case? Thanks for the help

 

There is many times where i don't have time to rest my roast because it has to be pulled or sliced right away. Hungry people that need to be fed...a loose tent of foil over the top of a butt will help hold heat without affecting bark on the butt that much, if your not going to put it in a cooler to rest. Every butt i cook without foil i just let it rest this way for about 20 minutes then pull it.  I like to use a finish sauce on my pulled pork so that could soften the bark a bit. 



 

post #3 of 3
Quote:
Originally Posted by gotbags-10 View Post

I have been doing my butts wrapped in foil at the usual 165 mark but would like to try not using foil to get some better bark. I think I've seen that they take longer to cook without foiling. Is this true and if so how much time does it usually add?

 

Depends on your finished temp, but it can add about 20-40 minutes per pound for higher temps.

 

Also i think i've read that some people don' t take the temp all the way up to 200 or 205  but rather llike 190 or 195. What do you guys take yours too?

 

I'm generally in the 200* range myself, depending on tenderness when probing...some will pull nicely in the lower 190* range, while others aren't tender enough at that temp. Probably has a lot to do with the rate of internal temp climb through the 150-165* range...slower seems to be more tender.

 

Last but not least,normally you have your 2 hour resting period with your butt wrapped in foil in your cooler. Do you still do this with a butt cooked without foil?

 

Yes, I still rest, about 4 hours double-foiled and wrapped in a large old bath towel...very important part of keeping it tender and moist. The drawback is it will still soften the bark somewhat.If you really want to experience a good bark, try no-foil smoke and pull form the smoker @ 165* for slicing instead of higher finish temp for pulling. Just toss on a board and cover with a clean towel. This will allow some resting time to redistribute the meat's juices and will let the bark breathe while it rests. It helps to keep a crisper texture with a well-developed bark.

 

I guess my concern is that by wrapping it in foil then resting it would soften the bark that I'm trying to achieve. Is this the case?

 

(explained above)

 

Thanks for the help

 

You're most welcome!


EDIT: when slicing a butt, you'll want to remove the bone, then slice across the butcher's cut (cut ends of the bone) on the roast for cross-grain slices (most tender eating).

 

 

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