When to wrap pork butt
Let’s say that you just threw your pork butt on to the smoker and are now wondering when you should consider wrapping it.
For starters, you should consider wrapping any piece of barbecue such as pork shoulder or brisket, at around 150 degrees Fahrenheit.
That’s about the time when it reaches the stall, which is when the internal temperature starts to flat line for several hours up until about 170 degrees Fahrenheit.
You definitely want to try and wrap your pork butt, if time is critical for you, because if you don’t then it will take several hours to completely push the pork butt through that temperature range.
With wrapping a pork butt, it effectively negates the stall and helps you push past that long strenuous in no time at all.
When to wrap pork shoulder in butcher paper
Once you’ve decided to actually wrap the pork butt, you need to determine what type of material you will be wrapping it in.
A lot of the time, people will use foil to wrap your pork butt.
That presents some problems such as trapping way too much moisture within the meat, which actually destroys the bark and makes it no better than just putting it in an oven.
To still get the effects of smoking the meat, a lot of people have actually started to use butcher paper.
It’s porous enough to let just enough smoking to still get that awesome smoke flavor and smoke ring onto the pork butt, while still insulating it well enough to push it past all very quickly.
It’s a great compromise and it’s something I personally use all the time.
As far as when to wrap a brisket or a pork shoulder with butcher paper, it’s always recommended to at least let the pork butt smoke with nothing wrapped up until it reaches about 150 degrees Fahrenheit.
That is so that it can obtain the most amount of smoke as early as possible.
Once you start to notice the internal temperature flatlining at some point between 150 degrees Fahrenheit and 170 degrees Fahrenheit, that’s when you should start considering wrapping your pork butt in butcher paper
What temp to wrap pork butt
As noted above, the temperature range that you should always consider wrapping your pork butt at is between 150 degrees Fahrenheit and 170 degrees Fahrenheit.
The 4 and after those time frames or temperature ranges, you really don’t have to wrap it.
In fact it’s recommended that you don’t because you want to try and get as much smoke flavor on it as early as possible and as much as possible and by wrapping and then unwrapping it after the stall.
Only using the wrapping is a technique to push it past certain temperature ranges, and once that has completed, then consider unwrapping it so it can further obtain that awesome smoke flavor.
Wrapping pork butts is a great way to manipulate the internal temperature range that many seem to experience between 150 degrees Fahrenheit and 170 degrees Fahrenheit.
The temperature range is basically known as the stall and is when the temperature flatlines for a period of time.