I was wondering if anybody has ever foiled a pork butt at a temp above the stall, say like 180 or 185?
I usually don't foil butts but I was thinking of foiling at 180 and bringing inside to finish in the oven because of darkness.
Anything wrong with foiling at a higher temp than the usual 160-165?
I usually don't foil butts but I was thinking of foiling at 180 and bringing inside to finish in the oven because of darkness.
Anything wrong with foiling at a higher temp than the usual 160-165?