Pork Butt: Wrap in Foil Like a Brisket?

TRex

Do you guys pull your butts early and wrap them in foil like is a common practice with briskets?[p]Thanks,[p]TRex

Chainsmoker

TRex,
I do. And DR.BBQ teaches that way too!
Ryan

TRAILER MONKEY

TRex,I have tried several different methods, but have found the "Elder Ward" method to be my favorite! I low and slow for about 18 hrs @ 200-225 to reach an internal temp of 190-195.
, then foil wrap and place in an icechest for about 1 hour. I could not imagine it gettin much better!!

Mike in MN

Trailermonkey,
I go to 200, and that seems to work for me. I put the finished product in a pan, cover it with tin foil, and then cover the whole works with pot holders and towels and let it just sit well covered for about an hour....Never tried using a cooler, but I know lots of members do it that way...too much of a hassle to drag out a cooler, and then set it up in the kitchen and listen to someone "yip" about it being in their way....if you know what I mean....[p]Mike in MN

BucsFanJim

TRex,
I don't foil for a butt done on the Egg. Like others, I pull the butt at 190-ish, then foil and place in the cooler...not so much for taste as for convenience. I do however foil for butts done on my offset to limit the smoke and to aid in keeping them moist.