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I was wrapping my pork butt in foil at 165 like a robot for 3 years, and a guy at a backyard cookoff in Waco finally asked me why
He pointed out that wrapping that early just steams the bark and turns it to mush, and told me to wait until the color looks right, usually closer to 175 or even 180. I looked back at my cook logs and every single foil crutch I did at 165 came out pale and soft on the outside. Last Saturday I let one ride naked to 178 and the bark came out dark and crusted like I always wanted. How are you all deciding when to wrap, temp or just looking at it?
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fisher.adam7d ago
I did the same robot move for way too long. Wrap at 165, every time, like the foil was gonna yell at me if I didnt. My logs looked like a ghost convention, all pale and sad. Now I just watch the color and wait till it gets that dark mahogany, usually around 175 to 180. Temp is a backup check, not the boss.
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