kevin pitzer
Fire Starter
Original poster
- Dec 3, 2015
- 70
- 12
- Michigan
- Jan 8, 2017
- #1
Hello All,
I have made several pulled pork on the bone that have turned out really good. I have never wrapped them and know that most competition folks do. I am wondering how many here wrap their butts vs non-wrapping? I know if not done properly it can ruin the bark so I am a bit hesitant to try it.
C
cal1956
Master of the Pit
- Apr 14, 2015
- 1,068
- 319
- Colorado
- Jan 8, 2017
- #2
never use foil ...foil is for amateurs
timstalltaletav
Smoking Fanatic
- Nov 8, 2012
- 826
- 244
- Llewellyn PA aka God's Country
- Jan 8, 2017
- #3
I was a firm believer in wrapping for many years. Lately though I haven't wrapped any unless I was really crunched for time. To me it just adds another unnecessary step and another time to open the smoker lid. I'm nearing the point where I can cook almost 15-16 hours without opening my WSM.
I can't tell any difference in taste or tenderness. They always come out very juicy too.
cornman
Smoking Fanatic
- Sep 30, 2016
- 446
- 370
- South central PA
- Jan 8, 2017
- #4
Still new to this, but I have only wrapped once and that was when I was pinched for time on a beef roast. I know I'm going to get the bark without wrapping. Not as sure with the wrap...unless time is an issue. Just my thoughts...good luck.
GaryHibbert
Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
- Jun 20, 2013
- 10,104
- 3,758
- Drayton Valley, AB, Canada (Heavy Duty Oilpatch co
- Jan 8, 2017
- #5
I generally do foil my pork butts when the stall hits. It just speeds things up a bit and, since I'm not real concerned about softening the bark up a bit when I do pulled pork, that's never been a problem. I really don't notice any difference in the meat after foiling/not foiling. Its always moist and tender.
Gary
b-one
Legendary Pitmaster
OTBS Member
- Aug 31, 2014
- 8,954
- 1,562
- Michigan
- Jan 8, 2017
- #6
I don't foil but suggest you try so you can tell the difference for yourself.
I also recommend a rotisserie!
IMG_0538.JPG
- b-one
dukeburger
Master of the Pit
OTBS Member
- Oct 4, 2009
- 1,919
- 704
- Sylvan Lake, Alberta
- Jan 8, 2017
- #7
I do mine 300+ degrees, no foil.
A pork butt is a great cut to experiment on. Always seems to turn out great.
maple sticks
Smoking Fanatic
- Jan 19, 2013
- 316
- 23
- Michigan-Florida
- Jan 8, 2017
- #8
I also start hot 300+ but that is to get my smoker up to temp and get a nice bark. I finish below 225. At 160 internal I always wrap. Many that don't wrap use a finishing sauce. My finishing sauce is the collegian saved from the wrap. Try it both ways.
Last edited:
myownidaho
Master of the Pit
SMF Premier Member
- Nov 27, 2016
- 1,901
- 680
- Southwest Idaho
- Jan 8, 2017
- #9
I've done both ways but wrapping at 160-165 typically gives me 6-8 hours of smoke and a nice bark. Wrapping helps get past the stall but also keeps in the juices. It also makes it easier at the end to just take the whole package, wrap it in a towel and toss it in a cooler or cold oven for an hour, or so. It's personal preference thing.
sopchoppy
Fire Starter
- Jan 23, 2015
- 45
- 12
- Cumberland Plateau, TN.
- Jan 9, 2017
- #10
I wrap based on smoke time, usually 5-6 hours, then back in she goes for another 5-6 hours. This is the way my competition buddy taught me and never had a fail. Rub, smoker temp, wood used and double wrap in HD foil is the key
SmokinAl
SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
- Jun 22, 2009
- 51,496
- 12,478
- Central Florida (Sebring)
- Jan 9, 2017
- #11
I used to wrap, but now unless I'm pressed for time I don't.
I love the thick bark you get by not wrapping.
Al
ghoster
Smoke Blower
- Nov 25, 2016
- 124
- 38
- Melbourne, Australia
- Jan 9, 2017
- #12
Ditto to what Al said.
try then for yourself and see what you prefer. I've tried both and have found that the flavour and bark from not wrapping is worth getting up that bit earlier. the crisp and intense bark really give the pulled pork more flavour depth. I inject my pork with apple juice the night before and keep the moisture level high in the smoker which helps keep it moist through the cook.
garyo
Newbie
- Apr 5, 2017
- 3
- 12
- Apr 8, 2017
- #13
I just smoked two butts that I prepared exactly the same. Last night I foiled one after reaching 150°, then let both butts cook to 195°.The bark on the foiled wrapped pork was soft soggy and lacked depth of flavor. The flavor of the inside meat was not noticeablybetter. Today I learned Not to foil. Hope this helps.
sauced
Master of the Pit
- Aug 9, 2015
- 1,802
- 176
- New Jersey - Exit 9
- Apr 9, 2017
- #14
I do it both ways, all depends on how much time I have. Both ways, nobody has ever complained.
herzog
Newbie
- Mar 23, 2017
- 8
- 13
- Southern Ohio
- Apr 9, 2017
- #15
I wrap in parchment paper instead of foil. It helps beat the stall, but it also keeps the bark amazing.
kanealmond
Smoke Blower
- Sep 18, 2013
- 90
- 88
- Boone, NC
- Apr 9, 2017
- #16
I can't tell a difference in my bark wrapped vs. unwrapped. I wrap when the meat hits 160 degrees. It's not taking on any more smoke at that point and the foil helps it power through the stall. When it hits 195, I unwrap it and put it back on the cooker til it hits 200. This dries that extra moisture off and my bark looks just like it did before the wrap after this step. I like it both ways, but prefer to wrap to save a couple hours time.
You must log in or register to reply here.
