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Boston Butt Question

Posted: Fri Jul 31, 2020 2:04 pm
by kp33
I see a lot of people on this forum talking about wrapping briskets to help get there was stall and not dry out and turning to butcher paper over foil. Is butcher paper recommended when doing a Boston butt for pulled pork as well?

Re: Boston Butt Question

Posted: Fri Jul 31, 2020 2:27 pm
by k.a.m.
When wrapping butts I prefer foil and wrap at 170°.

Re: Boston Butt Question

Posted: Sat Aug 01, 2020 10:58 am
by GTR
Have to agree with KAM on this one. I like butcher paper for brisket but prefer an aluminum pan and foil when it comes to big pork cuts.

Re: Boston Butt Question

Posted: Sat Aug 01, 2020 7:31 pm
by Boots
k.a.m. wrote:When wrapping butts I prefer foil and wrap at 170°.


+1. Butts are the ultimate starter kit. They are like your first car: they’re ugly and you can rag the heck out of them, but they will still run and do a good job.

One pointer for home cooking, JMHO: I greatly prefer “chunking” my butts as opposed to finely “shredding” them, the latter really dries them out if you shred them to. stringy. Also, if you like take them lower, slower and longer toward the end, you can get some really good bark that has a tremendous amount of flavor without carbonizing it. Think carmelizing vs carbonizing. Reduce temperature but go longer, just my thing. We are doing butts these days nine hours.

Re: Boston Butt Question

Posted: Sun Aug 02, 2020 12:53 am
by Txdragon
Agreed with all the above! Good luck to you. Post pics when it's done, if you get any!

Re: Boston Butt Question

Posted: Sun Aug 02, 2020 8:29 am
by bsooner75
You have received solid advice above. Foil or pan on butts. I always recommend butts for a first cook.


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