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Gave overnight no wrap butts a try

I usually wrap when doing pulled pork, but timing of a gathering today lead me to try my first overnight no wrap. Meat Church Honey Hog for the rub. One a little under 10lbs and one almost 11lbs. 250 for 12 hours on the smaller, then I had to bump up to 275 for 30 minutes then bump to 300 for another 30 to get the big guy done in time. They were good, but I think personally I prefer the wrap. Good smoke and bark, but not as juicy to me as wrapped. The fat cap (that was cooked down) was a peel off crispy chip.


  • RRP
    RRP Posts: 25,897
    Please don’t knock the turbo method for butts. That way you really are more in control of what’s going on due to time.
    Re-gasketing America one yard at a time.
  • TEXASBGE2018
    I never wrap. Those look great to me.

    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • Photo Egg
    Photo Egg Posts: 12,110
    Great cook.
    I never wrap when cooking on the Egg. But like a brisket, I like to wrap and rest after I pull it off the Egg.
    Thank you,

    Galveston Texas
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,107
    edited September 2022
    I have started doing butts in an aluminum pan.  I sometimes will cover with aluminum foil to speed it up a bit.  Then I reincorporate the juice after I shred it.  Easier and less messy then straight wrapping part way through the cook.

    Your butts look perfect.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
  • Thatgrimguy
    Your butts look awesome!! Great Job.  I find that I never wrapped in my bge, but I have to wrap in my offset. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • fishlessman
    fishlessman Posts: 32,767
    i like the heavy bark in a no foil cook, the bark serves as a handle to pull larger pieces thru sauce and eat with my fingers. my preferred method of eating pulled pork
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Grogu
    Grogu Posts: 125
    Thanks for the tips and encouragement. I started a long time back cooking on a cheap offset, then kids came along and there was no more time for that. I did the pellet thing for a bit when the kids were young. Now that my daughters are 11 and 13, I finally got my dream cooker of the egg. Still figuring out the nuances. The ladies have declared chicken off the egg the best ever. Now need to get the pulled pork and ribs dialed in to get the same review ;)
  • tcampbell
    I've never wrapped but maybe I should try it sometime.   Yours looks great. 
  • bradleya123
    Photo Egg said:
    Great cook.
    I never wrap when cooking on the Egg. But like a brisket, I like to wrap and rest after I pull it off the Egg.
    What Darien said and I agree with RRP, Turbo is the way to go!!
    Retired Navy, LBGE
    Pinehurst, NC

  • lousubcap
    lousubcap Posts: 32,385
    Regarding any turbo cook, the shorter duration cook time definitely reduces your adult supervisory beverage window.  A fact to be heavily weighed when planning the cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • saluki2007
    saluki2007 Posts: 6,354
    lousubcap said:
    Regarding any turbo cook, the shorter duration cook time definitely reduces your adult supervisory beverage window.  A fact to be heavily weighed when planning the cook.  FWIW-
    I would also add that if you are using a sugar heavy rub to not go too hot or you risk burning your sugar.
    Large and Small BGE
    Central, IL

  • dstearn
    dstearn Posts: 1,702
    No need to wrap unless you are pressed for time. Low and Slow a 225 overnight and then gradually raise the temp to finish. My best butts were using nothing but Kosher salt for the rub. If its good enough for the Skylight Inn its good enough for me.
  • wps456
    Looks good, as you can see from the different posts, lots of good ways to do a butt. My favorite on the Egg is hickory chunks, unwrapped, fat on top, Central BBQ rub, 225 til IT hits 195, wrap in foil, place in cooler and let rest for at least an hour. I've done them at 275 too and smoke for about 5 hours then wrap for 2-3 hours til 195, rest for an hour. Both are good but I prefer the 225 route (it's more Memphis-style).
  • danv23
    danv23 Posts: 953
    Unwrapped, hickory and cherry, foil drip pan full of apple cider vinegar (replenish the liquid as needed and keep it off the stone- i use an old toaster oven rack- prevents boiling very well). Take off at whatever your personal target temp is, rest. Pour the apple cider vinegar through a fine mesh strainer. Use that juice to then pour over your finished pulled product. A buddy of mine came up with that idea and it is 100% pure gold, Jerry, gold (Seinfeld).

    The DudeThis is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter SobchakNihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • bluebird66
    bluebird66 Posts: 2,733
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

  • TechsasJim
    TechsasJim Posts: 1,909
    I did a 6#er yesterday.   Never wrap until I pull off to let it rest.    Kept it rolling at 250* for 7.5hrs until IT hit 205*
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas