Pork Butt and foiling

uscguardsman · Aug 5, 2014

So, I am about to smoke my first pork butt. I am originally from eastern NC and missing my pulled pork sandwiches, which was the biggest reason I got my smoker. I am still trying to learn how to smoke, so I am considering cheating a little as I get a feel for maintaining temps. I planned to smoke this to an internal temp of 165 degrees and then foil it to speed up the process until I get to the 200 range.

My question, by doing this, am I really going to lose a lot of the taste that comes from the extra time on smoke and thicker bark? Just trying to avoid that stall and cut down the time.

Here is what I got so far, prepped and resting in the fridge. Intended to start it in the morning, unless foiling it is a bad idea. If so, I will fire it up about midnight tonight. Thanks for the help!

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uscguardsman
Aug 5, 2014

image.jpg

uscguardsman
Aug 5, 2014

The sauce is the traditional eastern North Carolina, vinegar/hot.

padronman · Aug 5, 2014

Well you will get a lot of different answers. I for one DO NOT foil. I love the bark and those little burnt pieces you get mixed into the pull. If you foil your bark will be mushy. How big is the Butt? I am doing two 8 lb. butts tomorrow and wont be foiling so I plan on about a 12-14 hour smoke depending on how the meat wants to act.

Personally I think its worth letting it run its course and not foiling. Your mileage will vary of course.

Scott

chef jimmyj · Aug 5, 2014

If you are use to long Low and Slow Whole Hog...It will taste different if you foil. The smoke flavor will be milder and less Bark. The nice thing about a Butt is that you can have temp variations and not have a huge impact on the final product. If it has been awhile since you were home...Skip the Foil!...JJ

uscguardsman · Aug 5, 2014

It was a 6.5 lbs bone-in butt, but I trimmed about 1.5 lbs of cap off. The more I think about this and read through the forum, I am thinking different about using foil. I do like that bark, and I don't want to ruin my first run at pulled pork. Going off a 2 hour per lbs rule, I should be able to start this about 6 am, with a little rest time before dinner tomorrow. Think I am cutting it too close for a 6pm dinner?

padronman · Aug 5, 2014

uscguardsman said:
It was a 6.5 lbs bone-in butt, but I trimmed about 1.5 lbs of cap off. The more I think about this and read through the forum, I am thinking different about using foil. I do like that bark, and I don't want to ruin my first run at pulled pork. Going off a 2 hour per lbs rule, I should be able to start this about 6 am, with a little rest time before dinner tomorrow. Think I am cutting it too close for a 6pm dinner?

By you giving yourself 2 hours a pound I think you are cutting it close. At that calculation you need 13 hours to finish and then an hour to rest it. Also though depends on what temp you will be smoking at. I do 240-250 but some do 225. Lower = longer.

I think you are making a good decision to go without foil......just get up early.....pop it in then catch a couple more hours of sleep before you really begin your day.

Scott

philh · Aug 5, 2014

Skip the foil. The bark will be worth it..

Phil

chef jimmyj · Aug 6, 2014

If smoking at 225-250, I plan on 2 hr/lb and a 2 hour CYA/Rest. I have had the pork get done early but have yet to have one hold up Dinner...JJ

padronman · Aug 6, 2014

Get that thing in the SMOKER!!! I wanna see some pics too

uscguardsman · Aug 6, 2014

Alright.... Well I got overruled and the Mrs did not want the heavy bark. I am going to have to acclimate her to the beauty that it is, slowly apparently. But I did get it on smoke this morning, but when it got to an acceptable char for her, I wrapped it. At the end of the day, what's worse? Someone not liking your food or someone not eating it at all? So I foiled it and it actually turned out pretty good.

Here is the butt after rest and pulled.

image.jpg

uscguardsman
Aug 6, 2014

image.jpg

uscguardsman
Aug 6, 2014

padronman · Aug 6, 2014

nothing wrong with that pull!!!

A happy wife is a happy life

Scott

philh · Aug 6, 2014

That looks great. Can I have a sammie?

addertooth · Aug 6, 2014

I like using the foil to capture the juices from the last 4 hours. The juices get mixed back in when it is being shredded. I also dump in a quarter cup of my rub mixture to the shredded meat. The last two 8 pounders I did, had their bark fully set by 8 hours in the charcoal/wood smoker before foiling. They were insanely juicy and flavorful.

uscguardsman · Aug 6, 2014

PadronMan said:
:drool nothing wrong with that pull!!!

A happy wife is a happy life

Scott

Very true, we just had some sandwiches and the ole lady digs it. Win!

uscguardsman · Aug 6, 2014

PhilH said:
That looks great. Can I have a sammie?

:drool:

Would be awesome if you could just print this sucker out! Not sure how you like them, but this is how I just had mine! Scrumptious!

image.jpg

uscguardsman
Aug 6, 2014

This forum is dangerous, I am getting all kinds of great ideas for smokes!

uscguardsman · Aug 6, 2014

Addertooth said:
I like using the foil to capture the juices from the last 4 hours. The juices get mixed back in when it is being shredded. I also dump in a quarter cup of my rub mixture to the shredded meat. The last two 8 pounders I did, had their bark fully set by 8 hours in the charcoal/wood smoker before foiling. They were insanely juicy and flavorful.

That is exactly how this worked out. I ended up taking those juices in the bottom of the foil, mixing in some of the rub and added my eastern North Carolina sauce.... Worked out very well.

padronman · Aug 6, 2014

uscguardsman said:
Would be awesome if you could just print this sucker out! Not sure how you like them, but this is how I just had mine! Scrumptious!

image.jpg

uscguardsman

Aug 6, 2014

This forum is dangerous, I am getting all kinds of great ideas for smokes!

Im running out and getting a 3D printer so I can have one with ya!!! I always serve mine with slaw on it....mmmmmm mmmmm good

Pork Butt and foiling

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