WRAPPING BUTTS TO SPEED UP PROCESS?

[BIG BOB]

I have smoked butts in my #2 before, and had great success. I was wondering, however, since i am doing so many "in shifts" that if i wrap them once they hit 165IT it may speed up the show. Anyone do this before?

 

[es1025]

Bob
when I smoke a pork butt i wrap at 165 it. I have found that wrapping speeds up the cooking process and powers thru the stall.  When I wrap I only put the butt in a foil tray and cover with foil. I add no liquid. I then cook until 203-203 it. Once, the butt hits the desired temp, i let the butt rest for an hour or two in a cooler wrapped in towel.
my $.02.

 

[BIG BOB]

thanks Ed... that is what i was kind of thinking... foil tray is ok with me - easier and wont "skin up the bark"

i may try to put a little liquid in though.... why don't you add liquid?

 

[DivotMaker]

Bob, here's one of the best articles I've seen on the Texas crutch (that's what we're talking about):

http://amazingribs.com/tips_and_technique/texas_crutch.html

Like the author, I never foil ribs or pulled pork, because I've found it really doesn't shorten it very much, and the bark is far superior to foiling (just my opinion).  Brisket definitely gets the crutch, though.

 

[es1025]

Bob,
I found a pulled pork recipe at http://www.extraordinarybbq.com/ that calls for only wrapping the butt no liquid. 
I have tried this method three times and I have not been disappointed.  The pork comes out spectacular. I have found the an 8# butt takes between 10-12 hours depending on the temperature.  My next butt will include a water pan until I wrap, this I found allows you to have a more consistent temperature. I typically cook my butts between 230-240.

The web site I reference has a lot of good information.

Ed

 

[DivotMaker]

Ed, I got you converted to the "no peeky" ribs; try a brined butt, unwrapped, and you'll never look back! ;D

 

[BIG BOB]

Thanks Ed and Tony... i will let you all know how it works out this weekend.!!!!!!