I have been doing my butts wrapped in foil at the usual 165 mark but would like to try not using foil to get some better bark. I think I've seen that they take longer to cook without foiling. Is this true and if so how much time does it usually add?
Depends on your finished temp, but it can add about 20-40 minutes per pound for higher temps.
Also i think i've read that some people don' t take the temp all the way up to 200 or 205 but rather llike 190 or 195. What do you guys take yours too?
I'm generally in the 200* range myself, depending on tenderness when probing...some will pull nicely in the lower 190* range, while others aren't tender enough at that temp. Probably has a lot to do with the rate of internal temp climb through the 150-165* range...slower seems to be more tender.
Last but not least,normally you have your 2 hour resting period with your butt wrapped in foil in your cooler. Do you still do this with a butt cooked without foil?
Yes, I still rest, about 4 hours double-foiled and wrapped in a large old bath towel...very important part of keeping it tender and moist. The drawback is it will still soften the bark somewhat.If you really want to experience a good bark, try no-foil smoke and pull form the smoker @ 165* for slicing instead of higher finish temp for pulling. Just toss on a board and cover with a clean towel. This will allow some resting time to redistribute the meat's juices and will let the bark breathe while it rests. It helps to keep a crisper texture with a well-developed bark.
I guess my concern is that by wrapping it in foil then resting it would soften the bark that I'm trying to achieve. Is this the case?
(explained above)
Thanks for the help
You're most welcome!