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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.


Comments

  • RRPRRP Posts: 24,988
    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.
  • TEXASBGE2018TEXASBGE2018 Posts: 3,741
    I never wrap. Those look great to me.


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

  • Photo EggPhoto Egg Posts: 11,767
    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,
    Darian

    Galveston Texas
  • Ozzie_IsaacOzzie_Isaac Posts: 15,825
    edited 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.
    If it is worth doing, it is worth overdoing.

    It amazes me, how many people do not realize how the future works.
  • ThatgrimguyThatgrimguy Posts: 4,611
    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
  • fishlessmanfishlessman Posts: 30,543
    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
  • GroguGrogu Posts: 27
    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 ;)
  • tcampbelltcampbell Posts: 734
    I've never wrapped but maybe I should try it sometime.   Yours looks great. 
  • 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

  • lousubcaplousubcap Posts: 27,698
    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; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • saluki2007saluki2007 Posts: 6,245
    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

  • dstearndstearn Posts: 1,683
    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.
  • wps456wps456 Posts: 57
    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).
  • danv23danv23 Posts: 936
    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 Dude: This 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 Sobchak: Nihilists! *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

  • bluebird66bluebird66 Posts: 2,565
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • 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, HCI 9.4, SE Texas
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