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A Plan For Sunday..

RascalRascal Posts: 3,785
edited 8:01AM in EggHead Forum
A 3.8# boneless, pork butt, seasoned well with John Henry's pecan rub, doubled wrapped in parchment paper, then with aluminum foil, followed by 250 degrees for 6 hours. I'm trying to emulate the 'meat-in-a-bag' method, rendering cut-with-a-fork tender results, but with probably no bark to speak of. Any suggestions? TIA!!~~~

Comments

  • ManfredManfred Posts: 186
    You can not have bark with the butt wrapped up in foil.
    it must be open to the heat and smoke. i would cook for the first couple hours open to the heat and smoke then wrap it up my 2cents
  • RascalRascal Posts: 3,785
    I totally understand the bark situation. I'm just wanting to experiment with that OMG, fall-apart result that I've read about..
  • SmokeyPittSmokeyPitt Posts: 9,838
    That sounds interesting. Only problem I would have is you also won't get any smoke flavor with it all wrapped up. I wonder if you could consider smoking a few hours, then wrap?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SmokeyPittSmokeyPitt Posts: 9,838
    That sounds interesting. Only problem I would have is you also won't get any smoke flavor with it all wrapped up. I wonder if you could consider smoking a few hours, then wrap?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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