I wrap my pork shoulder<\/a> when I want to avoid the stall entirely. It\u2019s a nifty hack that cuts several hours off my cooking time.<\/p>\n\n\n\n I\u2019ve smoked countless pork butts over the years. Once I teach you how to wrap, you\u2019ll be making pulled pork that rivals your favorite BBQ joint! I\u2019ll cover cooking time, temperature, wrapping techniques, and more. Let’s start cooking!<\/p>\n\n\n Wrap your pork butt if you\u2019re short on time and want to push through the stall, or if you want pulled pork that is incredibly juicy and tender. Wrapping this huge cut of meat when it hits 150\u00b0F-170\u00b0F can shave four or more hours off your cook time, and it produces meat that is juicier than when it\u2019s not wrapped. If you like super crispy bark, wrapping may not be for you. (I\u2019ll get more into that in a bit.)<\/p>\n\n\n\n Now, you will often find a lot of people telling you to wrap pork butts at a particular time. They will say that if your pork butt takes around 12 hours to cook that you should start the wrapping process two-thirds of the way. Therefore, you should wrap it when the meat has had a chance to cook for about 8 hours.<\/p>\n\n\n\n Don\u2019t listen to these people.<\/p>\n\n\n\n In barbecue, we don\u2019t cook to time. We cook to temperature. The exact time you\u2019ll want to wrap will vary depending on the size of the pork butt, cooking temperature, the type of smoker, and more.<\/p>\n\n\n\n This is why I always use a meat thermometer to determine when the stall has begun.<\/p>\n\n\n\n The stall usually takes place at around 150\u00b0F to 170\u00b0F. Use your temperature probe to check the internal temperature and know when to wrap your pork butt.<\/p>\n\n\n Aaron Franklin, owner and pitmaster of the highly respected restaurant Franklin BBQ in Austin, Texas has a handy guide<\/a> on how to wrap pork shoulder. I\u2019ve added a few of my favorite tricks. To me, the key is in wrapping tightly. I also like to throw in a little bit of liquid to help braise and soften the meat.<\/p>\n\n\n\n Make sure to use heavy-duty foil for this task. This will reduce the chances of it tearing.<\/p>\n\n\n\n Use two sheets, each one as four times as long as the widest side of your pork butt.<\/p>\n\n\n\n Place a single sheet in front of you – the shiny side should be facing up. The longer edge should be perpendicular to you.<\/p>\n\n\n\n Next, place the other sheet so that it overlaps the first sheet by half its width.<\/p>\n\n\n\n Place the pork butt on the foil, about eight inches from the edge of the bottom. The fat side should be facing up<\/a>, and the longer side should run parallel to the bottom.<\/p>\n\n\n\n If you want to keep the meat from drying out, now is a good time to add some apple cider vinegar, apple juice, or other liquid. This helps to lock in the moisture and gently braises the pork shoulder.<\/p>\n\n\n\n Fold the bottom of the foil over the pork butt. Make sure that the foil is taut against the edge of the meat. Then, fold the sides inward. Once again, do so tightly.<\/p>\n\n\n\n Roll the pork butt over so that the entire hunk of meat is wrapped in foil. Then, fold the sides inwards once more. Fold the entire pork butt once more and tuck in any leftover foil to form a tight seal.<\/p>\n\n\n\n Make sure that the wrap is tight and that there are no air pockets – you should see the outline of the meat clearly.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n If you\u2019re using a \u201cleave-in\u201d meat thermometer, stick it in the pork (and leave it) at the beginning of your cook. If you\u2019ve got an instant-read thermometer, check the pork every hour or so.<\/p>\n\n\n\n Insert the thermometer into the thickest part of the pork butt. If there is a bone, make sure that the tip of the device is at least an inch away from the bone. The bone can often heat up faster than the surrounding meat, causing a misreading.<\/p>\n\n\n\n Keep in mind the important temperatures. 150\u00b0F-170\u00b0F is when you\u2019re looking for the stall. Wrap your pork at this time. Pork butt is done cooking at around 203\u00b0F.<\/p>\n\n\n\n There are different types<\/a> of kitchen thermometers. While I prefer the simplicity of an instant-read thermometer, like the Thermoworks Dot<\/a>, you can make do with an old-fashioned meat thermometer. There are also modern digital designs that have multiple probes. These can monitor your grill temperature and the meat temperature. I have the Thermoworks Smoke<\/a>, and it\u2019s worth every penny. Some models may beep or signal when the meat registers the desired temperature.<\/p>\n\n\n Unwrap your pork butt just before you pull it. Cook it to around 203\u00b0F, remove it from your grill, and place the wrapped pork in a cooler to rest.<\/p>\n\n\n\n As I said, pork butt will finish cooking at around 203\u00b0F. Every piece of meat can be different. I\u2019ve had some pork shoulders finish at 195\u00b0F. I\u2019ve taken others to 205\u00b0F. What you\u2019re really looking for is a sensation. You want the probe of your thermometer to slide into the meat with no resistance. Pork butt that\u2019s cooked to correct doneness should shred with very little effort.<\/p>\n\n\n\n Once it is off the grill, keep it wrapped, and let the meat rest for up to an hour. I wrap mine in some towels and stick it in a cooler so it stays nice and hot. This ensures that all the juices circulate throughout the meat, making it sublimely tender.<\/p>\n\n\n\n If you don\u2019t have time to rest your pork before you pull it (don\u2019t worry, it\u2019ll still be delicious), unwrap the butt, and pull the pork in an aluminum grill pan. The juices will stay in the pan and get reabsorbed by the meat.<\/p>\n\n\n\n Don\u2019t add any sauce until the pork has been shredded or chopped.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Massive cuts of meat, like pork butt, are prone to a phenomenon known as “the stall”. This is when the internal temperature of the meat stays the same for an extended period of time.<\/p>\n\n\n\n Fortunately, pitmasters have developed a solution to the stall: the Texas Crutch. They wrap the meat so that moisture is trapped in the foil and can\u2019t evaporate. This overcomes the stall and allows the pork butt to cook faster. You should be able to shave a few hours off the overall cook time.<\/p>\n\n\n\n![\"When](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/When-to-Wrap-Pork-Butt_-1.jpg\")
<\/figure>\n\n\nWhen Should You Wrap Pork Butt?<\/h2>\n\n\n\n
Don\u2019t Wrap Based on Time<\/h3>\n\n\n\n
Wrap Based on Internal Temperature<\/h3>\n\n\n\n
![\"raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/raw-pork-butt-on-a-table-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow to Wrap Pork Butt?<\/h2>\n\n\n\n
Step 1: Measure Out Foil<\/h3>\n\n\n\n
Step 2: Place the Foil on Your Workstation<\/h3>\n\n\n\n
Step 3: Arrange the Pork Butt<\/h3>\n\n\n\n
Step 4: Wrap the Pork Butt<\/h3>\n\n\n\n
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How to Check the Internal Temperature of Pork Butt?<\/h2>\n\n\n\n
Types of thermometers<\/h3>\n\n\n\n
![\"close](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/close-up-of-a-smoked-pork-butt-1200x800.jpg\")
<\/figure><\/div>\n\n\nWhen to Unwrap Pork Butt?<\/h2>\n\n\n\n
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Benefits Of Wrapping Meat<\/h2>\n\n\n\n
Why Do Large Cuts of Meat Stall?<\/h2>\n\n\n\n
![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/Smoked-pork-butt-dish-with-vegetables-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"bbq](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/bbq-pork-butt-and-sides-1200x800.jpg\")
<\/figure>\n\n\n\n