What Temperature to Wrap Pork Butt? Best Guides For Beginner

Are you looking for the perfect temperature to wrap pork butt? You’ve come to the right place. Wrapping your pork butt can be an important step in creating a juicy, flavorful dish that is sure to impress. In this post, we will explain when and whywrapping your pork butt is necessary, what types of wrapping materials are recommended and ultimately provide you with reliable guidance on what temp to wrap pork butt. Through our detailed instructions, you’ll learn how a few simple steps can take your cooking game up several notches. Keep reading if you want all of the tips needed to make the perfect wrapped pork dish.

What Is Pork Butt And Why Should You Wrap It While Smoking It?

Pork butt is a highly beloved and delectable dish. During the smoking process, knowing when to wrap it is crucial for obtaining a superior outcome. Wrapping a pork butt helps to retain moisture and flavor, while also preventing any potential burning or drying of the meat. So, what exactly is pork butt and why should you wrap it while smoking? Let’s delve into the details.

Is It Necessary To Wrap A Pork Butt Every Time You Smoke It?

While not all pitmasters do so, wrapping in foil during the final stages of cooking, also known as the “Texas crutch,” offers several benefits. It helps prevent the meat from drying out during the long cook time, preserves the meat’s fat, juices, and smoke flavor, and ensures that they are reabsorbed for tender and juicy pulled pork. Famed Texas barbeque pitmaster Aaron Franklin himself wraps pork butt using wide rolls of aluminum foil.

What Are Some The Benefits Of Wrapping A Pork Butt During Smoking?

• Retains Moisture: Wrapping pork butt in foil or butcher paper helps retain steam and natural juices, keeping the meat moist and tender.
• Speeds Up Cooking Time: Wrapping creates a “steam effect” that accelerates cooking, resulting in even heat distribution and a consistent internal temperature.
• Enhances Flavor: Wrapping locks in smoke and moisture, intensifying the flavor of the meat for a more complex and rich taste.
• Helps Break Down Connective Tissue: Wrapping aids in breaking down collagen and fat, resulting in a tender and juicy final product.
• Protects the Meat: By shielding the meat, wrapping prevents excessive smoke or heat exposure, preventing overcooking or burning.

What Temperature To Wrap Pork Butt?

Many experts in BBQ and smoking recommend wrapping your pork shoulder at some stage of the smoking process. The general consensus is to wrap it in foil or peach paper when the internal temperature reaches 165°.

When To Wrap A Pork Butt?

The ideal time to wrap a pork butt is when it reaches an internal temperature of 160°F. However, a range of 150 to 170°F is also acceptable for achieving the desired result. I highly recommend using an internal meat thermometer throughout the cooking process to ensure accurate timing based on the internal temperature.

Can Wrapping A Pork Butt Too Tight Cause Any Issues?

Yes, wrapping a pork butt too tightly can indeed cause several issues. When the meat is tightly wrapped, it creates a steam pocket that hinders the meat from achieving its desired texture and flavor. Moreover, tightly wrapped meat can lead to uneven cooking, resulting in overcooking or dryness.

How To Wrap Pork Butt?

To wrap a pork butt, follow these steps:

1. Fold the bottom of the foil tightly over the top of the pork butt.
2. Fold both sides of the foil tightly at an obtuse angle towards you, ensuring the meat is wrapped tightly but allowing room for further folding.
3. Roll the pork butt over and fold both sides of the foil inward once more.
4. Roll the pork butt over one more time, tucking in any excess foil.
5. Ensure the foil conforms tightly to the meat, checking for any air pockets trapped inside.

This technique will securely wrap the pork butt to maintain its freshness and flavors.

When To Unwrap Pork Butt?

The pork butt should be unwrapped when its internal temperature reaches between 150 and 170 degrees Fahrenheit. Before reaching that temperature, the meat is susceptible to “the stall,” a phenomenon that slows down the cooking process and may result in dryness.

How Does Warping Affect The Formation Of A Bark On Pork Butt?

Wrapping the pork butt has both advantages and disadvantages when it comes to the formation of a bark. On one hand, it helps to lock in the juices and keep the meat moist. However, there is a risk that the bark may not form properly, and it also reduces the time the meat is exposed to the smoke. To achieve a balanced approach, we recommend wrapping the pork butt after you observe the bark starting to form and when the top fat begins to split.

The Options For Dealing With The Stall When Wrap Pork Butt

When dealing with the stall, there are a few options for wrapping the pork butt. One approach is to increase the temperature of the cooker to 275°F to shorten the stall. Alternatively, if time is of the essence, you can wrap the pork butt in foil when it reaches 165-170°F and finish cooking it in a 300°F cooker or oven.

Tips On Wrap Pork Butt

• Use a heavy-duty aluminum foil or butcher paper for wrapping to prevent any leaks or tears.
• Make sure to leave enough space between the pork butt and the edge of the pan when wrapping to avoid excessive steam buildup.
• If using foil, make sure it is tightly sealed to trap steam and moisture effectively.
• When unwrapping the pork butt, be careful not to let any accumulated steam escape, as it can cause potential burns.
• Allow the pork butt to rest for a minimum of 30 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more flavorful and juicier final product. Finally, always use an internal meat thermometer to ensure the pork butt’s internal temperature reaches at least 190°F for optimum tenderness. These tips will help you achieve the best results when wrapping a pork butt during smoking.

FAQ: Pork Butt

Is 205 too high for pork butt?

The USDA recommends that pork should be cooked to an internal temperature of 145°F (62.8°C) for food safety. However, it is important to note that cuts rich in collagen, like pork butt, typically require higher temperatures (195-205°F [91-96°C]) to ensure proper breakdown of the connective tissues. So, 205°F is not too high for pork butt.

Is it better to pork butt at 195 or 205?

The USDA recommends cooking pork to an internal temperature of 145°F (62.8°C) for food safety. However, for cuts rich in collagen, such as pork butt, it is better to cook it at higher temperatures. The ideal range for breaking down connective tissues is between 195-205°F (91-96°C).

Should I smoke pork butt at 225 or 250?

To achieve optimal results for low-and-slow cooked pork butt, it is recommended to smoke it at a constant temperature of 225 degrees Fahrenheit throughout the entire cooking process. Alternatively, you can raise the temperature to 250 degrees Fahrenheit after a few hours of initial speed cooking.

What temp is pork butt most tender?

The recommended internal temperature for achieving flavorful and tender pulled pork is around 205°F. Slow cooking the pork butt at a temperature between 225°F and 250°F is recommended for the best results.