To wrap or not wrap??

[just george]

Greetings fire.

I'll be smoking a large Boston butt in my MES 30" digital with remote next weekend.  I'm trying for a 10 to 12 pounder because I'm feeding 10 to 15 hungry construction workers!  I'll be smoking at 225 degrees and adding smoke with the MES cold smoke generator for the first 4 to 6 hours. I'm planning on wrapping it when it hits 160 and continue the heat till it gets to 200.  I'll pull it after a 1 hour rest.

My plan is to wrap with aluminum foil.  I have butcher paper and don't know what is best.  Any ideas, comments or corrections to the process would be appreciated.

The meat will be used in PP sandies with beans and slaw.

Thanks in advance.

 

[joe black]

I haven't yet used the butcher paper on a butt. The folks I read seem to really like it in brisket, but I haven't seen much about using it on butt. With that, since you are feeding others, I would use foil until I have a chance to try the paper at home.

Good luck with it and let us know, Joe.

 

[just george]

Wow Joe!  Thanks for the fast reply.  I just want to make sure I get a fair amount of bark to mix in with the meat  I usually foil and I'm happy with that.  Just thinking about butcher paper as a possible alternate.

Thanks again.

 

[dirtsailor2003]

I never wrap as we like bark. Unless you're in a time crunch I wouldn't.

 

[weev]

I like it both ways if we are doing it just to plate and eat then we don't wrap and we usually all pick off the bark and all that's left for later is the inner softer meat but if we are doing it for sandwiches or for others I usually always wrap

 

[SmokinAl]

To answer your original question about paper vs. foil.

I would stick to foil for a butt. 

It's going to have a whole lot more liquid coming out of it compared to a brisket.

But I'm with the others, I don't foil butts, unless I'm running out of time & need to get it done quicker.

Al

 

[slipaway]

Just George - you may want to kick your temp up a little.

225 degrees will take all day to get the butt up to 200, foiled or not.

Just my .02..............

 

[sauced]

I cook mine at 275....then foil it till done. Bark not quite as pronounced, but fantastic juices to add to the pp.

 

[cincyredwing]

I cook mine around 240-250 and when the plateau hits around 160 I foil it and put back on grate until I get to 200 and then pull off and let sit for couple hours. Has worked great for me. I've done it without foul but for me it took about 6-7 hours longer to get there.

 

[just george]

Thanks all of you!  There is always something to learn and this is sure the right place to learn.

You are all outstanding!