to wrap or not to wrap, that is the question

Discussion in 'Pork' started by ol smoky, Jan 31, 2016.

  1. ol smoky

    ol smoky Smoke Blower

    so I put  a 5lb butt in my mes40 yesterday at 730pm. 13 hours later I'm at 171 I.T. smoker was set at 225 all night, confirmed with an ivations remote thermometer. I just bumped it up to 235. I have all day for this to finish, but worried about it getting dried out. What would you do if time WASNT an issue.

    thanks

    jeff
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I always smoke butts in a pan on a lower rack with the trimmed fat on a rack above so it drips on the butt and bastes it. I think if I were you I would foil it with some liquid to keep it moist. The bark will be softer, but it will still be moist. Another option would be to put it in a pan and baste it until it gets to 205 IT.

    Have a beer & think about it!

    Al
     
  3. ol smoky

    ol smoky Smoke Blower

    hmmmm decisions, decisions. I just sprayed it with some apple juice. what's the record for longest time for getting a butt from 40-205?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've had them go 22 hours, but that was a 7 pounder.

    Al
     
  5. ol smoky

    ol smoky Smoke Blower

    22hours will  put me right at dinner time. I think i'm going to leave it unwrapped and spray every hour with apple juice. It's at 174 right now. so much for the 1.5-2hrs per pound! i'm glad I started it early, my original plan was to start it at midnight.
     
  6. smokingearl

    smokingearl Meat Mopper

    Butts are so marbled with fat there's not really any risk of drying them out. And although the fat dripping down on them to keep them moist sounds good in theory, meat is not a sponge and it does absorb the fat. The fat simply runs down of the meat and keeps a nice bark from forming. I'm sure there are several differing opinions on this but I gave mine.
     
  7. ol smoky

    ol smoky Smoke Blower

    how about spritzing with apple juice? more harm then good with bark formation?
     
  8. smokingearl

    smokingearl Meat Mopper

    The apple juice could actually add a bit of flavor, but I personally never spritz. I like to keep the smoker closed. It will definitely negatively affect the bark especially in a MES which are harder to get a nice bark anyways. The best advise is to take other people's advise and try things for yourself and decide which results you prefer.
     
    Last edited: Jan 31, 2016
  9. ol smoky

    ol smoky Smoke Blower

    it's at 181. This thing is taking FOREVER
     
  10. b-one

    b-one Smoking Guru OTBS Member

    I don't have an electric, but I always open all my vents and let the temp climb toward the end of the cook on butts. I also take the fat cap off in favor of bark and never wrap never had a dry one yet but there usually larger butts. Have you checked the smokers temp against a calibrated therm?
     
  11. ol smoky

    ol smoky Smoke Blower

    The smoker temp is confirmed with an ivations remote therm. both are in agreement within a few degrees. the two meat probes are pretty much in agreement too and those are confirmed with a thermapen, so i'm pretty confident the temps I see are the correct temps. I did remove the fat cap to get more bark. It's up to 185 now. Hopefully it keeps climbing till the end without any more stalls.
     
  12. bump up temps even more.. I go 250-275. and have never seen a difference between that and 225...
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't wrap my shoulders when I smoke them. I also don't spritz or mop. Every time you open the smoker door to spritz or mop you are slowing down the cooking process. By allowing heat to escape from the smoker.

    Every piece of meat cooks differently. So times will vary. Personally I have started smoking all my shoulders at higher pit temps. 285 is now my preferred temp. No stall, same quality product, saves fuel, and no more 20 hour smokes.
     
  14. ol smoky

    ol smoky Smoke Blower

    next time I am going to try a higher temp. 18 hours later i'm at 192
     
  15. ol smoky

    ol smoky Smoke Blower

    i'm delirious from staring at the thermometer! [​IMG]194 right now, I'm pulling it at 200 and putting it in cooler for a couple hours. I will take pictures of the dried out shriveled up chunk of meat from cooking for 20 hours[​IMG]
     
  16. ol smoky

    ol smoky Smoke Blower

    I CANT TAKE ANYMORE!
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    LOL!  It will be fine...RELAX.

    Mike
     
  18. ol smoky

    ol smoky Smoke Blower

     
  19. ol smoky

    ol smoky Smoke Blower

    It's off to the cooler for 2 hours for a grand total of 22 hours.
     
  20. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Fix me a plate!  [​IMG]
     

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