to wrap or not to wrap

Unknown

All of my slow/low cooks of butts and brisket involve wraping the meat in foil when the temp hits about 160 or so. From there I remove the meat from the egg at 200. I cooked two 8lbs. butts Sunday about eight hour cook time @250. They were fantastic as usual. I never had the nerve to cook any other way. I learned this style from a friend who is on a Memphis-in-may world champ team. Has anyone tried cooking both ways? Which do you like the best?[p]Thanks
David

fishlessman

DavidE,
does the foil steam the outside. i like the outside to be slightly chewy with lots of bark,but being from the north i have never had any pulled pork to compare it to. i have been cooking mine lately at 250-275 until internal meat temp reaches 140, dropping to 190-200 until the end of plataue, then raising temp to 275-300 until meat reaches 205. this gives me the crusty exterior with a soft moist interior. cooking times are 2-3 times longer than yours.

BucsFanJim

When I use my offset smoker I always wrap, whether it's butts or ribs, as I tend to use alot more wood and the meat can get too smoky in flavor. I have yet to do butts on my BGE, but when I do ribs on the BGE I never wrap.