Sum up the butt, wrap foil method....

Wardster

I think I got it, let me know if I'm wrong.[p]Around 160, remove the butt, wrap in plastic wrap, then in foil, place back in the egg until it reaches 200*, which will happen a lot faster after being wrapped.[p]This will retain more jucies, resulting in moister meat.[p]Am I correct?[p]

Mop

Joo got it mang![p]Mop
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Unknown

Wardster,
Since the butt usually stalls around 160*, when the fat is this going to eliminate the "stall" period, and if so, is the colegen going to break down like before, just quicker? Sounds great to me.
Seth

Unknown

Mop,[p]Are you sure he should wrap his butt in plastic wrap and then foil and then back on the eagg untill it reaches 200?[p]I would think just the foil.[p]Mark

Wardster

Omaha Mark,
Believe it or not, the foil won't melt. Emeril recently had several recipes where he wrapped meat in plastic then foil and it all worked out ok. My father used to do ribs like this on his webber...

Unknown

Wardster,[p]Just checking, I always thought it would melt. Thanks.[p]Mark[p]

Stogie

Omaha Mark,[p]Plastic wrap is good up until 265º. At that temp, it actually stiffens as opposed to melting. [p]Stogie