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Warning: I wrapped my pork butt in foil at 165 and it cut my cook time by 3 hours, but I think I lost something
So last Saturday I was cooking two 9 lb butts for a block party here in Lexington and I was running way behind, guests showing up at 5 and it was already noon with the meat sitting at 148. On a whim I pulled them off, wrapped tight in foil with a splash of apple cider vinegar, and cranked the pit to 300. They hit 203 in about 3 hours flat, way faster than the 7 or 8 hours I normally see, and the meat was fall apart tender. Problem is the bark went totally soft and kind of steamed off, and my buddy Dave said it tasted more like pot roast than bbq. Now I am torn because the shortcut saved my whole party and nobody else complained, but I felt like I cheated the process. Do you guys wrap in foil when you are in a pinch, or is butcher paper worth the extra time even when you are staring down hungry guests?
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eric_price15h ago
Haha man my first foil wrap turned out so mushy I almost served it with a spoon. Butcher paper is worth it if you got the time, foil is fine when hungry folks are staring you down.
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