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The day I stopped wrapping pork butts in foil at 2am
Been doing overnights on a 22 inch WSM for a few years now. Last Saturday I ran two 8 pound butts and decided to skip the foil wrap completely, just let them ride unwrapped for 12 hours at 250. The bark came out way crunchier and the meat held moisture better than any foil wrap I've done. I'm talking night and day difference in the texture on the exterior. The stall took an extra 90 minutes to push through, but the payoff was worth it. Anyone else ditch the wrap on long cooks and stick with it, or did you go back to foil once the time crunch hit?
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mark492mo ago
Saturday was my first no-wrap overnighter too, on a 18 inch WSM. I did two 7 pounders and had the same thing happen, that bark was so crispy I could hear it crackle when I pulled them. The stall did drag on forever and I almost caved around 3am, but I just kept the vents steady and went back to sleep. I get why people wrap when they're on a schedule, but honestly the extra sleep beat the foil dance anyway. I'm on board with you now, no more 2am foil surprises.
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