Gave overnight no wrap butts a try

Grogu · September 12

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 · September 12

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.

TEXASBGE2018 · September 12

I never wrap. Those look great to me.

Photo Egg · September 12

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.

Ozzie_Isaac · September 12

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.

Money_Hillbilly · September 12

I do butts and briskets on a CGS adjustable rig rack above a foil pan. When time to wrap I foil over the rack and pan. When done I get lots of pig liquor in the pan to defat and add back to the pulled pork.

Thatgrimguy · September 12

Your butts look awesome!! Great Job. I find that I never wrapped in my bge, but I have to wrap in my offset.

fishlessman · September 12

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

Grogu · September 12

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 · September 13

I've never wrapped but maybe I should try it sometime. Yours looks great.

bradleya123 · September 13

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!!

lousubcap · September 13

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-

saluki2007 · September 13

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.

dstearn · September 13

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 · September 14

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 · September 17

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).