Pork and Paper

[Its_Raw]

Anyone wrap pork butt in paper versus aluminum foil? Pros/Cons?

Thank you!

 

[912smoker]

Never tried it and also stopped wrapping butts in foil. I pan , add liquid then cover. Very happy with the results.
I would worry about the loss of the "liquid gold " with paper. I feel like I lose too much on brisket and place it in a pan after wrapping.

Keith

 

[Its_Raw]

Do you cover the pan in foil?

 

[912smoker]

Yes and it reduces the cook time and saves all of the juice to add back in when pulled. Recently did 7 for a work event.

Keith

 

[civilsmoker]

Never tried it and also stopped wrapping butts in foil. I pan , add liquid then cover. Very happy with the results.
I would worry about the loss of the "liquid gold " with paper. I feel like I lose too much on brisket and place it in a pan after wrapping.

Keith

Yes this.....pan and liquid gold finishing sauce!

 

[912smoker]

I add about a 1/2 bottle or so to pan and you have your finishing sauce when pulled




Keith

 

[chilerelleno]

Sometimes.

 

[PapaLlama]

Anyone wrap pork butt in paper versus aluminum foil? Pros/Cons?

Thank you!

I've done it in competitions because it creates a better bark, but I'm not convinced it does a better job than foil of keeping the meat moist. It's not something I'd try at home because the average person doesn't care about having substantial bark on their pulled pork & the meat I'm using at home is not fancy schmancy well-marbled pork (Duroc) so it needs a bit more help than butcher paper can provide.

 

[Its_Raw]

Well, I ended up placing the pork in an aluminum pan and wrapped the top with aluminum . After a couple hour in a cooler, I strained the fat from the liquid and then poured the liquid over the shredded pork.

The result…. Meh. Guests said it was moist, had a good smoked flavor, and was seasoned well. However, I am not the biggest fan of pulled pork and thought is was lacking. If I can get it to where I really like it, that will be a success.

 

[schlotz]

I do a variation on this recipe, which originally came from Alton Brown. After 6+ hours in the smoker there is plenty absorbed smoke so finishing it in a pan sealed with aluminum foil in the oven at 300º for approx 2-3 hours yields a very tasty pulled pork. It should rest after that for a minimum of 2 hours. The 15 hour brine followed by the rub does the trick taking it to flavor town.

So you want to try smoking your first Pork Butt

There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...

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[fxsales1959]

Anyone wrap pork butt in paper versus aluminum foil? Pros/Cons?

Thank you!

I've never wrapped a butt. I do stay on top of it with a ACV/apple juice spritz after the stall towards the end.

 

[mneeley490]

Well, I ended up placing the pork in an aluminum pan and wrapped the top with aluminum . After a couple hour in a cooler, I strained the fat from the liquid and then poured the liquid over the shredded pork.

The result…. Meh. Guests said it was moist, had a good smoked flavor, and was seasoned well. However, I am not the biggest fan of pulled pork and thought is was lacking. If I can get it to where I really like it, that will be a success.

I started out doing it this way as well, and had a similar reaction. But now I use a vinegar-based finishing sauce, and I've never looked back.
This is a good one:
Chef JimmyJ's finishing sauce.

 

[912smoker]

Also add some more rub to the PP as you mix with the sauce.

Keith

 

[jcam222]

Never tried it and also stopped wrapping butts in foil. I pan , add liquid then cover. Very happy with the results.
I would worry about the loss of the "liquid gold " with paper. I feel like I lose too much on brisket and place it in a pan after wrapping.

Keith

Same here

 

[DougE]

Same here

+2 ........... foil pan with a little liquid and cover at around 160 IT or so.

 

[mneeley490]

With butts, I've stopped worrying about wrapping. I just place a pan in the rack underneath and let it go until it's done. I, personally, love the bark.

 

[gmc2003]

I'm another one that uses a disposable aluminum pan. The Pan sits on the charcoal grate with a little liquid in it to prevent burning/evaporation. While the meat is cooking all the juices drop down into the pan. When I'm ready to foil I take off the cooking grate. Put a small rack in the pan to prevent the meat from sitting directly in the juices. Put the meat on the rack foil lift the pan out of the pit. Replace the cooking grate. Place the pan on the cooking grate and continue cooking. I also add more charcoal at this time, because the meat is covered. I'm not worried about any white billowing smoke from the new charcoal.

 

[Its_Raw]

Next time, I think I will not wrap, but put a pan under the grate to catch the drippings, then add those back when the meat is pulled. I will do as suggested and add a bit more rub to the meat once it is pulled as well.