Wrapping The Butt<\/strong><\/h3>\n\n\n\nBefore you even begin to wrap the butt, you need to know exactly at what time in the cooking process you need to do it.<\/p>\n\n\n\n
If left unwrapped, it should take around 12 hours to roast a boneless 8-pound pork butt. <\/p>\n\n\n\n
Wrapping it approximately two-thirds of the way through the estimated cooking period produces the greatest results, which means taking it from the smoker around the 8-hour mark.<\/p>\n\n\n\n
But why should you wait this long to wrap it? Because removing it prematurely prevents the development of the bark. <\/p>\n\n\n\n
Additionally, you want to wrap the pork just when it achieves the “stall,” which means that the interior temperature should be at least 150 degrees.<\/p>\n\n\n\n
Spread two big sheets of high-quality aluminum foil out on a work area to begin the wrapping process. It is vital to not skimp on quality. If you use cheap foil, it will most likely rip fast, defeating the purpose.<\/p>\n\n\n\n
Make sure the foil sheets are at least four times the width of the pork butt’s biggest section. <\/p>\n\n\n\n
Arrange the first sheet of foil on a clean countertop or table, shiny side facing you. Arrange the second sheet on top of the first, with approximately half of the width overlapping.<\/p>\n\n\n\n
Remove the pig butt off the smoker using tongs and a pair of silicone gloves. Place it in a disposable roasting pan. This is one of those instances when the built-in shelf of your smoker will be useful.<\/p>\n\n\n\n
Place the pork butt fat side up on the foil. It should extend approximately eight inches beyond the lowest border of the foil, with the longer side parallel to the bottom.<\/p>\n\n\n\n
This is an excellent time to lightly spritz the meat with apple cider vinegar. If you’ve been wiping down the grill with a barbecue mop during the cooking process, feel free to use it in place of the vinegar. <\/p>\n\n\n\n
In any case, spray a thin layer across the foil’s surface.<\/p>\n\n\n\n
Securely wrap the bottom of the foil around the pork butte. Repeat with the other foil side. Allow enough space while folding the sides to produce a final fold once the meat has been flipped over.<\/p>\n\n\n\n
To the opposite side, roll the pig butt. Fold the sides inside one again, making a tight seal. Reverse the wrapped pork and tuck any loose ends inside the wrapper. <\/p>\n\n\n\n
Gently squeeze your hands over the wrapper, releasing any trapped air and ensuring that the foil fits snugly around the meat.<\/p>\n\n\n\n
Alternatively, the pork butt can be wrapped in butcher paper. While it may take longer to attain the correct temperature, moisture will be allowed to escape, protecting the bark.<\/p>\n\n\n\n