Overheard a guy at a comp say he never wraps pork butts

I was picking up a used smoker in Tulsa and this pitmaster said he stopped wrapping shoulders years ago, just lets them ride at 275 until probe tender. Said wrapping makes the bark soggy and he gets better results with zero fuss. Has anyone else tried going unwrapped the whole cook, and did you see a real difference?

1 comments

1 Comment

matthew_wilson4622d ago

Tried it on my last two cooks after my buddy swore by it. Started a 9 pounder at 250 and just left it alone for 11 hours, no foil, no paper, nothing. The bark came out like a dark crust with real bite to it, not that mushy mess you get when you wrap too early. Spritzed it once around hour 6 just to keep the surface from looking dry, but that was it. Pulled at 203 and it shredded like butter, people actually said the texture was better than my usual Texas crutch cooks. Only thing I noticed is it took about an hour longer than wrapped, so plan ahead. You gonna give it a shot on your next cook?