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My pork butt finally came out right thanks to a small change
I had trouble with my pork butts for a while. They were usually too dry or tough. Last time, I wrapped them in butcher paper when the temp hit 160 degrees. I focused on keeping the smoker steady around 225 the whole cook. The meat turned out juicy and pulled apart with no effort. My friends said it was the best I've cooked. What temp do you wrap your pork at?
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avery_sanchez637mo ago
Glad yours turned out well (mine have known to double as hockey pucks in a pinch). I started wrapping at 170 degrees because that's when the bark looks good to me (and I'm scared to mess with a good thing). Keeping the smoker steady is key, like you said. The paper wrap really helps push through the stall without drying everything out. I've found that a little extra time in the cooler after cooking makes it even better (but that's just my two cents).
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robinb117mo ago
How bad were those hockey puck pork days before you figured out the wrap timing? Hearing about @taraw47's buddy wrapping at 150 and steaming his meat into mush makes your 170-degree rule sound like pure genius. I guess the lesson is that being scared to mess with a good thing is the best cooking method!
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taraw477mo ago
What temp did my buddy wrap at and still wreck his pork? He used to wrap way too early, like at 150, thinking it would speed things up. All it did was steam the meat and turn the bark to mush. He finally listened and now waits until it hits at least 175, which gives him a solid bark and still comes out juicy. The difference was night and day once he stopped rushing it.
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