We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet
for turkey tips, our Thanksgiving page
for turkey recipes, and our Holiday Entertaining Publication
for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast
Thanksgiving morning either!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Pork Butt: To foil or not to foil, that is the question.
I have smoked a few pork butts before and I absolutely love the flavor. I rub with John Henry's pork rub and smoke at 250 until 195. When is it finished, I wrap in HD foild and place into ice chest until ready to serve, usually an hour or two. When i pull, the meat tastes amazing, but it seems to be lacking a little in the moisture department.
My question is this: At any point during the cook, does anyone wrap the butt in foil to help hold any moisture? If so, when and why? Also, is their anything I can do after I pull the meat to add moisture? We do offer BBQ sauce, but I want my pork to stand alone. I am doing a 9# butt for new years and could use some advice.