BUTCHER PAPER VS. FOIL VS. NOTHING

[hebs]

I'll wrap with foil about 4hrs into the stall and then unwrap at about 190 if I want a crispy bark. Most of the time however I just leave it wrapped. I usually wrap with foil and then a towel before putting in a cooler because typically I'm transporting the butt elsewhere and it rests anywhere between 1hr and 5hrs in a cooler. Additionally, during the stall/wrap timeframe, I mix some brown sugar with some homemade apple pie (the adult beverage) and pour it onto the butt. Even when I keep it wrapped for long periods of time, it still has bark. it's just not crispy.

 

[Masterbuilt45]

When I first started smoking, I wrapped at the stall. I didn't care for bark and just wanted juicy pulled pork.

Then I tried not wrapping. The crunchy bark was addicting, but the meat was a little dry on my first attempt. Most likely undercooked.

Then I started wrapping at an IT of 180F. A nice firm bark, not crunchy, and juicy meat.

Then I figured out how to get juicy meat and a crunchy bark (225F overnight, 275-300F finish). My wife doesn't like crunchy bark, so I GET IT ALL! (Unless the kids are visiting, then the bark disappears as fast as I can shred the meat.)

So do you not wrap it at all now? Also do you sprite or mop if your not wrapping?

 

[Gwanger]

I wrap at the stall in foil along with a 1/4 cp apple juice.I cook till it has IT of 180* remove foil and cook till IT is 190*-195* and bark has crusted over and then make finishing sauce while pork is cooling then pull pork add finishing sauce and eat best pulled pork sandwiches ever