Quick question about honey

Discussion in 'Pork' started by gitaryzt1985, May 2, 2015.

  1. gitaryzt1985

    gitaryzt1985 Fire Starter

    Im 5 hrs into two butts and at about 145 degrees internal. I normally wrap at 160 but I've got 4 hrs left and think I'd rather crank my heat to 275 and not wrap.

    If I don't wrap, could I pour some honey over the meat towards the end? I normally pour honey on when I wrap and don't want to lose that honey flavor.
     
  2. timberjet

    timberjet Master of the Pit

    Maybe use your honey when it's resting in foil after the smoking. I would be afraid of it burning. Maybe someone will chime in on this that does honey on Butt. I do honey on ribs but not Butts. I'll be watching.
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Your thinking is backways. You wrap the meat to shorten the cooking time. the foil allows steam to help push you thru the stalls. Its usually allows about a 1 hours deduction is cooking time. Or thats what I saw, I am not a fan of foiling. just too much trouble for me.

    Course when ya get one of those 5 or 6 hours stalls you think to yourself, I shoulda wraped....LOL You should see your stall on average about 165 IT.

    Bon Chance, hope it all comes out well!
     
    Last edited: May 2, 2015
  4. gitaryzt1985

    gitaryzt1985 Fire Starter

    Thanks. I realize the foil is for shortening cook time and I got nothing but time and that's why I was going to try it without foil. Decided to just foil because I have a family BBQ this evening and didn't want to screw with the normal flavor.

    Thanks guys.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sorry, I completely misunderstood. It normally "I am out of time what can I do".
     

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