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Boston Butt help

I have found wrapping the butt at around 160 keeps the bark the color that I like and keeps it nice and juicy.  I unwrap at around 195 and cook to 205 or so.

 

The problem I have is when I unwrap it, much of the bark has peeled away from the meat and there is a ton of juice in the foil.  This does not really effect flavor or anything but I would rather have nice even good bark all the way around.  Any secrets to still being able to wrap but not causing this bark splitting issue?

Comments

  • 325-350* straight thru with no foil. That's how I do mine. Nice crisp bark and still plenty moist.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I'm afraid the bark gets to dark at that point, which is really why I wrap it in the first place, to keep from black bark...
  • nolaeggheadnolaegghead Posts: 22,331
    Make a foil tent so it only touches the bottom of the foil - like en papillote.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • Mattman3969Mattman3969 Posts: 7,156
    edited September 2013
    hugewineo said:

    I'm afraid the bark gets to dark at that point, which is really why I wrap it in the first place, to keep from black bark...


    I understand. I like a deep dark crunchy bark.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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