Loading…
15
Why did it take me 6 years to stop wrapping butts in foil at the 165 mark
I used to wrap every pork butt at 165 internal like it was gospel, because that is what I saw on some competition show back in 2017 and I never questioned it. Then a pitmaster out of Lockhart watched me do it on a 9 pound shoulder and just shook his head, said the bark was never going to set right if I kept trapping all that steam in there. So now I run them naked the whole way through, no foil, and yeah it takes about 2 more hours on my offset but the bark is night and day different, it actually crunches. I still wrap brisket in butcher paper at the stall though, so I am not a total convert. Anybody here run pork no-wrap start to finish, and do you spritz or just leave the thing alone?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.