What Temperature To Wrap Pork Butt | Recipes Wrap Pork Butt

As any experienced home cook knows, grilling the perfect pork butt is an art form. Whether you’re making a backyard barbecue or trying your hand at authentic Latin American cuisine, it can be difficult to get that tender and juicy result you crave. Temperature control is key, particularly when it comes to wrapping the meat in foil. The right temperature for wrapping pork butt will depend on how long it has been cooking and what temperature to wrap pork butt. In this blog post, we’ll break down the optimal temperatures for wrap-grilling pork butt so that you can create delicious dishes every time.

What Is Pork Butt?

Pork butt, also known as pork shoulder, is a cut of meat that comes from the upper part of the pig’s shoulder. Despite its name, it does not actually come from the rear end of the animal. This cut is perfect for slow-cooking methods such as grilling or roasting because it has enough fat to keep it moist and tender when cooked slowly at lower temperatures. When cooked correctly, pork butt can be incredibly flavorful and versatile, making it a popular choice for many different dishes.

The Benefits Of Wrapping Pork Butt

Wrapping pork butt in foil, also known as the “Texas crutch,” is a popular technique used to speed up cooking time and enhance tenderness. The foil helps trap moisture inside the meat, resulting in a more succulent and tender final product. Wrapping can also help prevent the exterior from drying out or becoming too dark while grilling. However, it’s crucial to know the right temperature to wrap pork butt in order to achieve the desired results.

Why Wrap Pork Butt?

Wrapping pork butt during smoking helps:

• Lock in moisture – Wrapping forms a pouch that keeps released juices close to the meat, preventing it from drying out. This results in very moist, fork-tender pulled pork.
• Enhance flavor absorption – The trapped moisture also allows the pork to further absorb smoke and seasoning flavors as it braises in its own juices.
• Reduce cooking time – Wrapping speeds up the cooking process, especially if using foil. The pork butt will power through the stall faster.
• Protect from oversmoking – Wrapping limits excess smoke absorption during the last hours of cooking. This prevents the pork from tasting bitter or overly smoky.
• Shield from heat – The wrap acts as insulation against direct heat, which can help prevent overcooking the exterior before the interior finishes.

Properly wrapping pork butt is especially important for offset smokers and other units that expose the meat to significant airflow. Wrapping helps compensate for potential moisture loss.

What temperature to wrap pork butt?

When smoking pork butt, it will inevitably hit a point where the internal temperature stalls between 150°F and 170°F (66°C – 77°C). This phenomenon happens because the meat is losing moisture through evaporation and contraction of the collagen. The stall can last for several hours, depending on the size of the pork butt and smoker temperature. Wrapping at the right time helps push the pork through this plateau more quickly to reduce total cooking time.

When to Wrap Pork Butt?

There are three main approaches to determine the ideal time for wrapping pork butt:

Wrap Based on Temperature

The most reliable way to know when to wrap pork butt is to monitor the internal temperature:

• 150°F (66°C) – Early wrap point if desiring very moist pork at the expense of bark.
• 165°F (74°C) – Ideal point for balancing moisture and bark formation.
• 170°F (77°C) – Late wrap time if wanting a really thick, crusty bark. Risks drying out the meat.

Wrap Based on Bark Formation

Rather than temperature, some pitmasters wrap pork butt based on visual bark development:

• Wrap when the bark has just formed, around 3-4 hours into smoking.
• Wrap once the bark has darkened and lightly crisped, usually in the 5-7 hour range.
• Wrap after the bark has deeply caramelized and charred, around 8+ hours.

This method requires periodically checking the butt’s exterior throughout the smoke.

Wrap Based on Time

For simplicity, pork butt can be wrapped based on a target cook time:

• On a hot smoker (275°F+), wrap at around 4 hours.
• On a warm smoker (225°F – 275°F), wrap at 6 hours.
• On a cool smoker (under 225°F), wrap at 8 hours or whenever the bark has developed.

These times serve as general guidelines but may need adjusting based on the exact smoker temperature and size of the pork. Wrapping after 5-6 hours is a reasonable starting point for a 10-12 lb pork butt smoking around 250°F.

Wrapping Techniques

There are several wrapping materials to choose from, each with their own advantages:

Foil (Texas Crutch Method)

• Locks in moisture – The foil pouch steams the pork in its own juices.
• Speeds cooking – Of all wrapping methods, foil accelerates cooking the most by rapidly pushing through the stall.
• Tenderizes meat – Foil-wrapped pork butt will be very fall-apart tender.
• Softens bark – The steam turns the bark moist and soft textured rather than crispy.
• Reduces smoke flavor – Foil limits additional smoke absorption after wrapping.

Butcher Paper

• Preserves some crunch – The pork butt retains more bark texture than foil.
• Allows better smoke flavor – Butcher paper is more breathable than foil for continued (but limited) smoke absorption.
• Braising action – Pork butt cooks in its own rendered fat, keeping the meat very moist and supple.
• Can extend stall – Stall may last longer than foil, extending total cook time.

Pink Butcher Paper

• Boosts smoke ring – Imparts a pretty pink smoke ring.
• Seems to help bark – Anecdotally produces a better crust compared to brown paper.
• Potential moisture benefits – Some report it locks in more moisture than brown butcher paper.
• Otherwise similar – Cooks meat similar to traditional butcher paper.

Spritz and Wrap

• Maintains moisture – Spritzing with a liquid like apple juice or broth before wrapping keeps the meat hydrated.
• Allows smoke penetration – Unlike foil, moisture-permeable paper still permits additional smoke absorption.
• May extend cooking – Spritzing could prolong the stall slightly compared to dry butcher paper.

Additional Tips

• Check for tenderness, not just temperature – Test doneness by poking the pork with a fork and checking that it probes like room temperature butter.
• Mind the pull back test – Look for the pork butt to have receded about 1/2 inch from the bone as a sign of complete doneness.
• Rest wrapped meat – After cooking, keep the pork butt wrapped and let it rest in a cooler for 1-2 hours before pulling or slicing. This enhances juiciness. Follow food safety guidelines.

Conclusion: What Temperature To Wrap Pork Butt

Wrapping pork butt when smoking helps retain moisture, improve flavor infusion, and get past the stall quicker. While temperature offers the most precision, bark formation and cook times also provide reasonable guidelines for when to wrap. Foil, butcher paper or a spritz and wrap approach all have merits depending on priorities like bark texture and smoke flavor. Wrapping properly at the right time results in incredibly juicy, tender pulled pork with minimal fuss. Remember to follow safe smoking practices and always check pork has reached the USDA recommended safe minimum internal temperature of 145°F before serving.