When To Wrap Pork Butt
Do you wonder when to wrap pork butt? If you’re a fan of delicious, juicy pork butt that melts in your mouth, then knowing when to wrap it is one of the most important factors. Wrapping your pork butt can be a make-or-break step in ensuring that your meal turns out just right. Depending on the time and temperature range used during cooking, not properly wrapping may result in an unsatisfying end product! Today I am here to help guide you on exactly when to wrap so that each time you take to pull out that pork butt from the oven or smoker, its succulent juiciness will have everyone licking their fingers with delight. So let’s get started!
When Should You Wrap Pork Butt?
I’m going to go into a little bit of depth about why you need to do this first before we discuss when you should wrap the pig butt. This will help you decide when the meat should be wrapped at the appropriate moment.
Pork butt, commonly referred to as Boston butt, is prone to a condition called “the stall.” This is when smoking pork butt because the internal temperature of the meat remains constant for a long time. This occurs when the natural juices in the meat start to evaporate, forming a cool coating all around the piece of meat. The heat from the smoker is offset by this, stopping the meat from continuing to cook at the same rate as before.
By adding hours to the already lengthy cooking procedure, can make your anticipated cooking time skewed. Fortunately, pitmasters have come up with a fix for this problem called the Texas Crutch. The meat is wrapped to keep the heat near the hog butt. As a result, the stall is broken and the temperature rises, causing the pig butt to cook more quickly. You should be able to reduce the total cooking time by a few hours. However, this isn’t the sole benefit. Pork is wrapped to retain both heat and moisture. Meat that is as a result juicy and tender.
Now, you will frequently discover that many folks advise you to wrap pork butts at a specific moment. They will advise you to begin the wrapping procedure two-thirds of the way through the cooking time of your pig butt, which is usually approximately 12 hours. So, when the meat has cooked for around eight hours, you should wrap it.
For instance, I will advise you to budget approximately 90 minutes per pound of boneless pig butt. Conversely, if the bone is present, cook the meat for two hours per pound. Now you know when to wrap pork butt in the right way. For more, you can also check out my related article – When To Wrap Brisket reference.
Wrapping Based On Internal Temperature
However, I would advise against timing this procedure because it might be challenging to gauge how quickly pork butt cooks. The precise rate depends on the size of the pig butt, the smoker’s temperature, and other factors.
Because of this, it’s important to use a meat thermometer to identify when the stall has started. The stall often occurs at temperatures between 150 and 170 degrees Fahrenheit. To determine when to wrap pork butt, use your temperature probe to check the internal meat temperature.
Oh, and just in case you were curious: When should I wrap my pig butt-based pulled pork? This is the standard that you ought to adhere to.
Why Wrap Your Pork Butt?
Pork butt should always be wrapped since it makes the meat juicier, cuts down on cooking time, and prevents burning or inhaling too much smoke. Knowing when to wrap pig butt may not be important, though, if you want a well-developed bark. For the following reasons, wrap your pork butt.
Speed Up The Cooking Process
Pork butt wrapping is recommended by experienced meat smokers among other things because it shortens the cooking time. You can retain heat, allowing your pork butt to cook more quickly and evenly, by wrapping it in butcher paper or foil.
In addition to letting the pork to cook more quickly, wrapping it allows you to increase the smoker’s temperature without worrying about burning your food.
Retain The Tasty Juice
When you smoke a pork butt, the moisture and fats rise to the top and evaporate, depriving you of the succulent, delectable flavor of the pork. To stop the moisture from evaporating, cover your meat with foil or butcher paper. Despite adding any juice to the butt, the wetness creates a humid cooking environment.
Protect The Pork Butt From Heat And Smoke
You may cover your pork butt from excessive heat and smoke by wrapping it in foil, which is another advantage. Most people like a milder smoke flavor, and in this case, wrapping is more important. Furthermore, using too much heat to cook pork butt is not advised.
How To Check The Internal Temperature Of Pork Butt?
I am aware that many people have no experience using thermometers. As a result, the approach I suggest might appear a little intimidating. Be at ease; I’m here to assist you. You should be know that there are various sorts of kitchen thermometers before anything else. I advise using an instant-read thermometer or a meat thermometer for smoked pork.
Pork thermometers are now inserted into the pig butt before cooking and stay there even after the meat has entered the smoker. Some contemporary computerized designs come with dials that can extend outside the smoker. When the meat reaches the correct temperature, it may beep or alert.
Before inserting the instant-read thermometer into the piece of meat, remove the pork butt from the smoker. However, because the numbers appear instantly, reading this display is extremely simple. Whichever one you choose, you must use the same technique to determine the internal flesh temperature.
The thickest area of the pork butt should have a thermometer inserted. Make sure the device’s tip is at least an inch away from any bones if there are any. A misinterpretation can frequently occur because the bone heats up more quickly than the nearby meat.
When To Unwrap Pork Butt?
After figure out when to wrap pork butt, let’s check out when to unwrap pork butt!
- Well, that depends entirely on the meal you’re attempting to prepare. A pig butt will, however, complete cooking at a temperature of between 190 and 195 degrees.
- To get a precise reading, you must verify the internal temperature once more.
- The meat should rest for up to an hour after it has been unwrapped. This makes sure that the meat is soft and that all the juices are distributed throughout it.
How To Wrap Pork Butt?
Aaron Franklin offers the following instructions for wrapping pig butt once you take it out of the smoker:
Step 1: Measure Out the Foil
For this task, use only heavy-duty foil. This eliminates the possibility of it tearing. Use two sheets, each measuring four times as long as your pork butt’s widest side.
Step 2: Place The Foil On Your Workstation
- One sheet should be placed in front of you with the glossy side facing up. The longer edge ought to be parallel to you.
- Place the second sheet next, overlapping the first one by half its width.
Step 3: Arrange The Pork Butt
Approximately eight inches from the bottom edge of the foil, place the pork butt there. The longer side should be parallel to the bottom and the fat side should be facing up.
I advise pouring some apple juice or apple cider vinegar on the pig butt to keep the flesh moist and prevent the danger of dry meat. This aids in keeping the moisture within.
Step 4: Wrap Pork Butt
- Over the pork butt, fold the foil’s bottom. As the meat’s edge approaches, make sure the foil is taut. Next, make an acute angle fold in the sides. Do it again, tightly.
- Wrap foil over the entire piece of pork butt by rolling it over. The sides should then be folded in again. To create a tight seal, fold the entire pork butt one more time and tuck any extra foil inside.
- You should be able to clearly see the outline of the meat, so check to make sure the wrap is tight and there are no air pockets. This video below can help you know when to wrap pork butt!
Video: When To Wrap Pork Butt
How To Retain A Nice Bark?
One of the issues I hear about this method of wrapping is that the bark might lose some of its crispness. This is due to the fact that foil also contains some moisture that is sealed inside. Here is what you need to do to make sure the bark stays flawless:
Use A Good Dry Rub
First and foremost, you need the ideal rub to coat the components in a thin coating that will cook and crisp up in the smoker.
My preferred rub includes:
- garlic powder
- onion powder
- brown sugar
- cayenne pepper
Of course, you are free to use your preferred seasoning. For every eight pounds of meat, use roughly half a cup of rub. Applying yellow mustard to the meat beforehand is a method I use to make the rub stay. You won’t notice the flavor while smoking a pork butt, so don’t worry.
Allow Pork To Smoke For Longer
When the meat reaches the stall temperature, most people begin wrapping it. They do this to expedite the cooking process.
However, if you are concerned about the bark, I advise cooking the pork butt a little bit longer. Wait as long as you can to achieve the ideal level of crispiness. After that, cover it to finish cooking.
The more distinct smoke flavor is another advantage of this. Keep in mind that the flavor of the pig butt won’t linger as long after you’ve wrapped it.
Use Butcher Paper Instead Of Aluminum Foil
The last piece of advice I have is to swap the standard foil with butcher paper. This is due to the paper’s far greater porousness compared to aluminum foil. This enables some of the liquid to escape so that the meat won’t become overly wet.
The method of wrapping is the same whether it is done with paper or foil.
Keep The Lid Closed
It may be tempting to repeatedly open the lid to check the temperature or the progress of the cooking. You are, however, allowing heat to escape each time you do this. This can mess up the bark in addition to lengthening the entire cooking process.
Allow the meat to cook for a while, unattended. I would let the beef cook for about 8 hours if it weighs between 8 and 10 pounds. The temperature should not be checked for the first time till after that.
When Should I Wrap My Pork Shoulder In Foil?
If you’re unsure of when to wrap a pork shoulder, you can, once more, hold off until it reaches 150 to 170 degrees.
Contrary to common opinion, there isn’t really a distinction between pork butt and shoulder. This is so because the pig’s shoulder is the source of both incisions. Simply put, the Boston butt is situated higher on the foreleg.
Making Pulled Pork
I have some advice for you if you are making pulled pork with Boston butt.
- First, give the meat as much time as you can to rest. You have the option of unwrapping it or keeping it that way. I would advise leaving the pork butt to sit on the same paper that it was smoked in even if you leave the meat exposed. As a result, the liquids can soak back into the meat.
- Utilizing shredding claws helps speed up the process of shredding the meat. Of course, using two forks or even a hand mixer for this task is equally straightforward.
- Wait to add BBQ sauce to the meal until the meat has had time to rest. I would actually advise just giving the sauce with the meat and allowing people to decide whether or not to add to it. It is unlikely that you will need to add too many additional ingredients if the meat has been cooked properly.
This covers all you need to know about timing and temperature when to wrap pork butt. The only thing left to do is to use these suggestions.
Pork butt is a tough cut of meat that benefits from slow cooking to break down the collagen and render the fat. For pulled pork, cook until the internal temperature reaches 205F. Wrap in foil or butcher paper after 4-5 hours to prevent the bark from drying out. Rest for at least 30 minutes before pulling. Now you know how and when to wrap pork butt. Follow these guidelines for perfectly cooked pork every time! Sweet Basil’s Cafe hopes you found this guide helpful in figuring out when to wrap pork butt. If you have any other questions, please feel free to leave them below and I will be happy to help! Happy grilling!