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PSA: I wrapped my pork butt in foil at 165 for 2 years and the bark was always mush
So I've been smoking butts on my 22 inch Weber Smokey Mountain for about 4 years now, and for the first 2 of those I always wrapped in foil once the meat hit 165 internal. My bark kept coming out soft and kind of gray, and I just figured that was normal for a backyard setup. Then my neighbor Dale, who used to cook at a joint outside Lockhart, watched me pull one off the smoker and asked why I was steaming my own crust. He told me to try butcher paper instead and keep it wrapped until 203, so I did a side by side on two 8 pounders and the paper one had that dark, dry, snappy bark I'd been chasing. Now I'm wondering if I should just go no wrap the whole way next time, or if paper is really the sweet spot. Any of you run unwrapped all the way to probe tender, and how do you keep the flat from drying out?
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amy_foster791mo ago
Honestly same thing happened to me, foil ruins bark every time.
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