rhodeje
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Karma: 4 |  | Pork Butt
« Thread Started on Sept 22, 2011, 8:51am » | ![[Quote]](http://images.proboards.com/new/buttons/quote.png "[Quote]") |
Well I tried the don't wrap while cooking. I also brined before cooking (14 hrs in frig) I also injected with apple juice and apple vinegar 3 to1. Turned into a 12 hr cook at 220. Pulled off at internal temp 200. Wrapped in foil to rest for 1 hour.
Now to be honest. I'm going back to 160 temp wrap and put back on and cook until 195 pull and rest. I absolutely like it better the other way. The bark was okay I've had better. The pork itself was no different than the old way.
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keymaster
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« Reply #1 on Sept 22, 2011, 9:35am via the ProBoards Mobile App » | |
Nice, I never wrap at all except at the end for ftc.
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Cajunate
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Karma: 10 | | Re: Pork Butt
« Reply #2 on Sept 22, 2011, 9:55am » | |
Yea, I don't do my butts the same way everytime. Still experimenting to find the way I really like them. That looks like it would still eat good to me though!
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rhodeje
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« Reply #3 on Sept 22, 2011, 11:17am » | |
Oh it eats real well. It's just seems when I did it the other way it had a better flavor. Besides I'm not a big bark fan. I think the bark would of been better had I taken the butt off at 190 instead of 200. This bark was almost like jerky.
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