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Modified 3-2-1 for butts???

post #1 of 2
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I have always wrapped my butts and they turn out nice and tender with good flavor but little bark.  I tried this weekend to cook two butts without wrapping and was happier with the bark but they took A LOT longer and were a little dry.   I've always heard people say the third leg of 3-2-1 with ribs is to let the ribs firm back up a little.  Has anybody ever tried something similar to that for butts?  Maybe wrap at 160 to get through the stall and when it starts climbing past say 180 or 185 unwrap to firm back up? 

post #2 of 2

Try smoking the butt in a pan with some chicken broth.

 

Let it sit in the juice & after about 6 hours start to baste it with the pan juices.

 

Obviously you won't get bark on the bottom, but the bark on the top will be nice & thick & the butt will be very juicy.

 

Especially if you incorporate the pan juice into the PP.

 

And as always a good finishing sauce is a must.

 

Al

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