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Vent: I quit wrapping my pork butts in foil and my bark came back in 4 cooks
I wrapped in foil for about 2 seasons because some guy on YouTube said it was the only way to push through the stall, and my bark came out mushy each time. Switched to butcher paper 4 cooks ago and the difference is night and day, the crust actually sets and holds up when I slice. Anyone else make that same switch or do you just ride the stall out with no wrap at all?
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david82111d ago
Butcher paper still steams the meat just like foil does, it just breathes a little more. Once that paper goes on at 160 or so, the surface stays wet for the last 3 or 4 hours and you never really get new bark, you just keep the bark you built early. I ran 6 butts last summer, side by side, two naked the whole way, two paper, two foil, and the naked ones had the best crust by a mile. The trick is just running your pit at 250 to 275 and letting that stall drag out, it always breaks around 170 to 175.
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