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Showerthought: wrapping my pork butt in foil at 165 instead of 195 cut my stall time in half
Did a 9 lb butt last Saturday for a small backyard get together and got stuck at 158 for what felt like forever. I read somewhere that wrapping earlier traps steam before the meat dries out, so I tried foil at 165 with a splash of apple juice instead of waiting for bark to set. Stall lasted about 40 minutes instead of the usual two hours, and it still pulled clean at 203 after resting an hour in a cooler. Bark came out a little softer than I like, so next time I might try butcher paper for the wrap. Only thing I gave up was that crunchy black crust people fight over. Anybody else wrap that early, or am I messing with a good thing?
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