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Pork Butt: Wrap in Foil Like a Brisket?

TRexTRex Posts: 2,714
edited 7:20AM in EggHead Forum
Do you guys pull your butts early and wrap them in foil like is a common practice with briskets?[p]Thanks,[p]TRex

Comments

  • ChainsmokerChainsmoker Posts: 106
    TRex,
    I do. And DR.BBQ teaches that way too!
    Ryan

  • TRex,I have tried several different methods, but have found the "Elder Ward" method to be my favorite! I low and slow for about 18 hrs @ 200-225 to reach an internal temp of 190-195.
    , then foil wrap and place in an icechest for about 1 hour. I could not imagine it gettin much better!!

  • Mike in MNMike in MN Posts: 546
    Trailermonkey,
    I go to 200, and that seems to work for me. I put the finished product in a pan, cover it with tin foil, and then cover the whole works with pot holders and towels and let it just sit well covered for about an hour....Never tried using a cooler, but I know lots of members do it that way...too much of a hassle to drag out a cooler, and then set it up in the kitchen and listen to someone "yip" about it being in their way....if you know what I mean....[p]Mike in MN

  • BucsFanJimBucsFanJim Posts: 161
    TRex,
    I don't foil for a butt done on the Egg. Like others, I pull the butt at 190-ish, then foil and place in the cooler...not so much for taste as for convenience. I do however foil for butts done on my offset to limit the smoke and to aid in keeping them moist.

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