I see a lot of people on this forum talking about wrapping briskets to help get there was stall and not dry out and turning to butcher paper over foil. Is butcher paper recommended when doing a Boston butt for pulled pork as well?
I don’t even think wrapping is necessary if you have a decent butt with a good amount of fat on it. They are much easier to smoke and get a good result than briskets are. In fact, I’ve done a few butts and I don’t think I wrapped any of them and was happy with the result each time (I may have injected them … I can’t remember; possibly once or twice but not each time).
But if you really want to wrap it, I don’t see why butcher paper would be problematic. It would probably enable you to keep a better bark than foil would.
I’m not an expert but I remembered this article from a decade ago which you might find interesting. The reporter, Robb Walsh, wrote the Texas BBQ Legends book.
Clarence Pierson was the first of the craft bbq movement in Houston. Unfortunately health issues forced him to retire.
The article uses ‘cellophane’ and ‘plastic wrap’ interchangeably it seems, but cellophane is not Saran Wrap (I looked it up).
However, this is for holding the meat as I understand it, not getting past the stall.
Hi, new here. When I had my restaurant, I would do 2 to 6 butts a week. I would inject, rub and then wrap them in aluminum foil once they get to 140F inside. Done to 205F. I did this do to time. I could get two butts at a time done in my smoker in 6 hours. If I have the time I would just inject and rub them and smoke for 8 to 10 hours.
I read good things about butcher paper. But never used it do to always having foil on hand and not wanting to buy a item for a single purpose.
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