Hey all, I’m new to this community. I’ve enjoyed reading a lot of the posts, and am excited about this community. I recently got a new Wood Pellet Grill smoker and am having friend over for a BBQ this weekend. I’m smoking a 3.5 pound boneless boston butt and 2 slabs of pork spare ribs or St. Luis ribs (haven’t decided yet and am open to suggestions). My real question though is smoke times. I’m going to use a mixture of hickory and apple wood pellets (unless some suggests that I should only use Hickory or only use apple). I plan on cooking between 225 degrees and 250 degrees. I’m anticipating the cook time for the boston butt to be about 90 minutes to 2 hours per pound. I’m expecting the ribs to be about 1 hr per pound. Historically I’ve smoked the meat for about half the cook time, then wrapped in foil for the other half in fear of over smoking. However, I’ve read a few forums that makes me second guess my decision to wrap in foil. Long and short, the forums suggested wrapping in foil can was similar to boiling, and while it helps with tenderness it can hurt flavor. I think I want to try not wrapping the meat. My question is, with my grill and the wood combination, the temperatures and times I’m anticipating cooking, do you think the ribs or pork butt are endangered of being over smoked if I don’t wrap? Any thoughts, advice, or suggestions will be much appreciated. Thanks
