I've had to do quite a few butts here recently for get togethers and people asking me to make them one. I've had all types of different finish times requested and so forth and because of this have run into all sorts of different cooks than I would normally prefer. The good thing is that I have learned a ton through this process. I think I've come to the conclusion that I prefer to cook a butt unwrapped all the way through from a 220-250 cook temp to an IT of 205, then pull and rest for an hour in cooler. Seems to get better smoke on my cooker the longer I leave it unwrapped while cooking. The last few I had to wrap to avoid the stall, just turned out with less bark and almost too tender IMO. Definitely less flavor will the less bark.
Have you guys experimented with this. If I absolutely have to wrap to speed up time, I'm wondering if wrapping just after the stall to cut down on a couple hours of cook time would yield a solid bark with the "sweating" already have taken place, thus keeping the bark from sweating off too much inside the butcher paper or foil. Which form of wrap seems to keep better bark, etc? I've also considered trying out a higher cook temp and if that negates the stall, but wondering how they will turn out. Also would it be better to rest unwrapped, wrapped loosely, or wrapped tightly? Just wanting to find the best of both worlds, I nice firm bark with loads of flavor and still keep it pull tender. I've never seemed to have a problem keeping it tender, but have run into my bark seemingly sweating off with sitting wrapped too long or having to crutch.
Any experience is welcomed!
Have you guys experimented with this. If I absolutely have to wrap to speed up time, I'm wondering if wrapping just after the stall to cut down on a couple hours of cook time would yield a solid bark with the "sweating" already have taken place, thus keeping the bark from sweating off too much inside the butcher paper or foil. Which form of wrap seems to keep better bark, etc? I've also considered trying out a higher cook temp and if that negates the stall, but wondering how they will turn out. Also would it be better to rest unwrapped, wrapped loosely, or wrapped tightly? Just wanting to find the best of both worlds, I nice firm bark with loads of flavor and still keep it pull tender. I've never seemed to have a problem keeping it tender, but have run into my bark seemingly sweating off with sitting wrapped too long or having to crutch.
Any experience is welcomed!
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