Wrapping pork

[bamafan]

Just curius on what everyones favorite temperature is to pull and wrap there pork. I used to wrap mine right at 165 but lately have been taking them to 190 to try and get a better bark.

 

[bamafan]

Didn't mean to put this in the STICKY area. Not quite used to the new forum trying to move it to the pork section.

 

[gregzee]

About 170 for me.  No real reason behind it, its just what I have always done. 

 

[kurtsara]

Wrap it for what, I rarely ever wrap pork at home unless I am doing allot of it for some reason

 

[corn cob]

I don't wrap any meat.....never saw the need too.

 

[mballi3011]

Now I always wrap my butts and ribs (at 165°) but not to much to much else. Why I'm not real sure but that's the way I have done it before and I don't mess with something that works so well to me.

 

[kusinskij]

I never wrap.  Just how I do it, but I think it makes the bark soft.  Once I pull my pork I either cover it and let rest for 15 to 20 minutes or wrap in towels and place in a cooler for a few hours if needed.

 

[caveman]

I wrap because that is what I learned here at the forum.  I don't think I am crazy about bark as much as I really want my pork to come out soft & juicy.  I think wrapping / foiling keeps the moisture in & achieves the softness that I am looking for.

 

[5lakes]

I've been wrapping my pork butts and ribs, but that's it. I'm hoping to learn a bit with this thread. For those that don't wrap, at what temp do you pull a butt off the smoker for pulled pork?

 

[corn cob]

195* ~ 200* Let it rest for 30 minutes or so. During this time the temperature will continue to rise 5*~10*

Fun!
 

 

[bigorangesmoker]

For those that don't wrap, at what temp do you pull a butt off the smoker for pulled pork?

Somewhere between 200 and 210. Then I double wrap in foil, wrap in towels, and cooler for at least a couple of hours. I have gone up to 6 hours in the cooler and it was still too hot to touch.

 

[corn cob]

 Then I double wrap in foil, wrap in towels, and cooler for at least a couple of hours. I have gone up to 6 hours in the cooler and it was still too hot to touch.

So you're saying you don't wrap??
 

 

[bigorangesmoker]

Correct, I do not wrap on the smoker. Never have through many pork butts.

 

[corn cob]

Correct, I do not wrap on the smoker. Never have through many pork butts.

Whether you steam/braise/boil....before, during or after you cook....the results are the same.

 

[5lakes]

Corn Cob and BigOrangeSmoker, thanx for the info. I'm going to try my next one without wrapping. I knew I'd learn something with this thread..

 

[miketron]

I also have never foiled ANY meat on the smoker and had great results.

 

[dick foster]

I pull it out at 190, cover loosely with foil and let it sit at least 30 mins to an hour or so, then pull it.  

 

[rp ribking]

I've been wrapping my pork butts and ribs, but that's it. I'm hoping to learn a bit with this thread. For those that don't wrap, at what temp do you pull a butt off the smoker for pulled pork?

5lakes, I take it to either 200*IT or 205* IT

 

[Bearcarver]

I wrap because that is what I learned here at the forum.  I don't think I am crazy about bark as much as I really want my pork to come out soft & juicy.  I think wrapping / foiling keeps the moisture in & achieves the softness that I am looking for.

Pretty much what Cavey said.

Bear

 

[sqwib]

Foil Ribs in steamer pan for the 2 of the 3-2-1 method.

For PP, Butts come off at 195-205 wrapped and placed in cooler up to 2 hours, then removed from cooler foil is vented open till temp evens out a bit, If I get a lot of steam being released, I will close up the foil a bit.