The Texas BBQ Forum

I've read a lot on here bout the debate of using foil or butcher paper for wrapping of brisket but can't find anything about using butcher paper to wrap pork butts.
Any advantages to wrapping with butcher paper rather then foil for the last 30 or so degrees of the cook. Also does butcher paper work better then foil if you have to hold them in a cooler for say up to a couple hours after taking them out of the smoker ?


Thanks
Bill

There be Loyal fans of both methods and the non-wrap club too! But for me once cooked, I prefer butcher paper as it keeps the bark from gettin mushy.

I do use butcher paper to wrap my pork butts. I like the bark you get with BP. For holding meats (pork butts, briskets, etc.) I do wrap em with foil regardless if I used BP or not. Foil holds the heat better and at this point doesn't affect the bark much. If you have a Cambro or similar container that holds heat very well I guess it wouldn't matter.

Thanks guys

Reason I ask is a few cooks back I did 6 butts that averaged between 10-11 lbs. normally when the butts get to around 160-170 IT I put them in a foil pan and cover the top of pan with foil.
Because of lack of space in my pellet smoker I wrapped the butts in foil to finish them off. Removed them with a IT of 200 and placed them directly in a cooler still wrapped in the foil.
When I went to pull the butts a couple hours later they where still hot enough I had to wear insulated gloves to handle them. I think they kept cooking in the ice chest. They pretty much fell apart into tiny strands and the meat was somewhat dry. I had to add sauce to moisten it up some.....not what I like to do.
Any ways..I got to do 6 butts again next week for a function and don't want to have the same issue. Would like to do them in my pellet cause I'm getting lazy in my old age.
I have a cement block smoker I could fire up and "baby sit" it all day, at least then I could use use the foil pans for finishing them. I never had this issue with butts when I use the pans.

Bill

Before you put the meat in your cooler wrapped in foil you have to set them out on a table at room temperature, open the foil and let them rest for 10 minutes or so. This stops the cooking process. I like to let my meats vent until the IT is at 170ish. Then I'll cover the meat with foil (or wrap the foil back over the meat) and put the meat in the meat box/cooler for 2 hours. I keep my probe in the meat the entire time. I make sure the IT doesn't drop below 145.

Thanks Fin
Was wondering if I needed to let it vent before wrapping in foil.

Got another question for ya'll ???
Whats you favorite bun, roll, or bread for pulled pork ? Last time I served it with dinner rolls...which was a big hit...but they be kinda puny.
Looking for somethin that will hold a good pile of meat and slaw


Bill

bondobill wrote:Thanks Fin
Was wondering if I needed to let it vent before wrapping in foil.

Got another question for ya'll ???
Whats you favorite bun, roll, or bread for pulled pork ? Last time I served it with dinner rolls...which was a big hit...but they be kinda puny.
Looking for somethin that will hold a good pile of meat and slaw


Bill

Oh boy !!

Mine is hands down a fresh baked onion and garlic roll !!
Gosta be charred on the grill with butter too :) :) :)

Xtra sweet baby rays

woodenvisions wrote:Mine is hands down a fresh baked onion and garlic roll !!
Gosta be charred on the grill with butter too :) :) :)
Xtra sweet baby rays

X2

I've had onion rolls before but never seen Onion/garlic rolls.
Looks like I may have to stop by my local bakery today

Thanks guys
Bill

OldUsedParts wrote:[quote="woodenvisions"]Mine is hands down a fresh baked onion and garlic roll !!
Gosta be charred on the grill with butter too :) :) :)
Xtra sweet baby rays

X2 [/quote]
I figured OUP would be down with that lol !!
:) :)

bondobill wrote:I've had onion rolls before but never seen Onion/garlic rolls.
Looks like I may have to stop by my local bakery today

Thanks guys
Bill

U got it Bondo.

If ur in with a good baker, ask them to make you some. But ask if they can make them with the ( chunks ) in them.
Our baker makes them where you can actually see ( chunks ) of garlic and onion....

They are Phenomenal !

Good luck on your quest, please let us know how you Do ok ?

Butcher paper or foil? That's equivalent to "fat cap up or down" for brisket You'll find varied answers based mostly on personal preference; i.e. to each his own. As far as the roll I go with, that would be King Hawaiian

My favorite is warm flour tortillas for pulled/chopped pork or sliced brisket.

Bp at home and foil at comps for me, the bp works great for ribs too, try it.

Thanks all

I used butcher paper for the first time this week on the pork butts.
Definately makes for crisper bark then when I use foil. I like it.
I wrapped them at around 170 IT. Don't know if it was just me but once wrapped it seemed to take longer to get the butts to the 200 degree mark when wrapped with paper versus foil