Pork butt stalled at 143
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I’ve done 100’s and they all stall at a difference place and get past at a different pace. I would have foiled it and bumped my smoer up to 250 or 275 degrees and that should help a lot.
KenfromMI That’s the method I use. I’ll put the butt in a pan with some beer or apple cider vinegar and cover with foil and bump the temp up 25-50 degrees and it will come out tender and moist in no time.
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Been there, done that, and more often than not with a smaller butt. I don’t know if those smaller cuts just lack the thermal mass to evenly get it up there but whenever I hit a stall, although I’ve only had a few stall at anything less than 150, that last for more than two hours I just go straight to the pink butcher paper wrap and 225 to 250. Once the temp starts that nice upward line again you can back the heat off if you are worried about drying out, but I trust the butcher paper to stop that. It goes long, especially if you go for a long rest time like me (2 hours plus). It will work out next, just try a bigger one.
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I’ve never tried the butcher paper but my buddy loves it. I just buy the giant food service rolls of heavy duty foil at Costco. Its a lot cheaper than the pink butcher paper as well.
KenfromMI I can’t speak to the price difference but I switched from foil to peach/pink paper a few years ago. I really like the results I get–it’s a little messier on a pork butt due to the paper basically becoming an fat soaked rag, but the meat just seems better and I’m guessing it is because water vapor gets away but that flavorful fat still is retained. But to the original posters concern—crutching it can help in tough situations–paper or foil, either will do.
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KenfromMI I can’t speak to the price difference but I switched from foil to peach/pink paper a few years ago. I really like the results I get–it’s a little messier on a pork butt due to the paper basically becoming an fat soaked rag, but the meat just seems better and I’m guessing it is because water vapor gets away but that flavorful fat still is retained. But to the original posters concern—crutching it can help in tough situations–paper or foil, either will do.
folsomwest I agree with the butcher paper. The pink variety became popular from James Beard Award-winning chef and owner of Franklin BBQ, Aaron Franklin… He uses it exclusively, and does a great job for a commercial BBQ joint.
That being said, as long as the weight of the paper is the same, I notice no difference for the purpose of smoking meat. From what I read, it was initially used by butchers to mask the red juices of the meat. Pink paper seems to always have the same weight, where white seems to come in several weights.
In a pinch, you can use just a heavy brown paper bag from a grocery store.
I use pink since it seems to be a more consistent product. After the smoking, it works great to start lump charcoal in my Primo grill.
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KenfromMI foil works just as well on pork butt. It’s what I normally use. Buying a big roll of food service foil is definitely the way to go!
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KenfromMI yes, it will leak, if you want a clean cooler I’d put it in a foil pan first to catch any drippings.
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KenfromMI Arron Franklin has a series of BBQ, I’ve seen it on i think the discovery channel. Worth watching, lots of good information. One episode had foil and butcher paper and showed the difference. Both are good, it’s a matter of preference as to which type of bark you prefer.
He also has a book that shows his wrapping and even a few time/temperature with and without wrapping.
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KenfromMI Arron Franklin has a series of BBQ, I’ve seen it on i think the discovery channel. Worth watching, lots of good information. One episode had foil and butcher paper and showed the difference. Both are good, it’s a matter of preference as to which type of bark you prefer.
He also has a book that shows his wrapping and even a few time/temperature with and without wrapping.
Chef its on PBS, it’s called BBQ With Franklin
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Yeah, I’m very aware of his show. I like to FTC after wrapping in towels if I have to rest it for a while thats why I asked about the paper leaking.
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Yeah, I’m very aware of his show. I like to FTC after wrapping in towels if I have to rest it for a while thats why I asked about the paper leaking.
KenfromMI yep, it will be messier but not like it pours out. I have a beach towel I wrap it in before going in the cooler, then I have my 'cooler blankets" I wrap it all up in. Cooler blankets as in cheap, whatever I have found over the years…most rummage sale finds. I wash the beach towel by hand with dawn dish soap if it gets grease on it. Not trying to convince anyone, to each their own, but you don’t know if you don’t try.
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KenfromMI Thanks, i thought it was something along those lines.
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Tex_77 Yep, that’s where I saw it. It was a couple years ago, I’ve slept since then.
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If that is the same Franklin PBS show, he also compared paper and foil with naked
His companion seemed to prefer the naked that had a crunchier, stronger bark with more smoke flavor in the meat
Goes to show to each his/her own -
Yeah, I dont always foil. I do if I’m having company over and it looks like it wont be ready on time or I need to get past the plateau. I’m indifferent when it comes to bark. I can have it crunchy or not. What i do a lot is not foil until its done. Foil to cooler and open all my vents up to increase the temperature and throw some spatchcocked chickens on and pull the butt out of the cooler when teh chickens are done and serve pulled pork and pulled chicken.
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