Boston Butt help

hugewineo · September 2013

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?

Mattman3969 · September 2013

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

hugewineo · September 2013

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...

nolaegghead · September 2013

Make a foil tent so it only touches the bottom of the foil - like en papillote.

Mattman3969 · 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.

Boston Butt help

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