Smoked pork butt with snake charm method

[eelizondo123]

Injected this pork butt with apple juice, vinegar base, then let rest for three hours. Rubbed with Chupacabra spice, then made snake charm bricket method with hickory and mesquite chips mixed in, for a steady 250 degrees, low and slow.
Question,  how long should I leave uncovered, and how long covered? Thanks!




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[TheDude]

I usually wrap at the stall. Around 160°. You'll know when you get there.

[Travis]

You can wrap at the stall, or wrap when ever you get the color you want or just spritz to keep moist and not wrap at all.
Lookin good so far and welcome to he WKC!


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[kettlebb]

I've never wrapped a shoulder, brisket, or ribs. I've never had an issue with pork drying out. Had one brisket get a tad dry but it was at higher heat and I like a little bite to my ribs. Enough to pull the bones apart but not fall off the bone. Try not wrapping, you'll have nice bark.


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[haeffb]

I have never wrapped a pork shoulder/butt either.

But I'm notoriously lazy - anything to make it more simple.

[TheDude]

Only reason I wrap butts, is to cut a few hours off the cook time. Now that my WSM and I trust each other, I'll probably go overnight and not wrap.

[Davescprktl]

I don't wrap either.  As it cooks I spray it with apple juice.  There is so much fat in a but it is hard to dry one out.  Buts give  a large margin for error.  Sometimes I may wrap after I pull it from the grill.

[Travis]

I've wrapped plenty. I used to use foil but it seemed to me that it steamed the butt and I have lost that good "bark". Kind of pot roast like. That's not every time, i probably did something wrong.
If I wrap, I like to use butcher paper. It retains moisture while preserving the bark. If it doesn't look like it's getting too dark you can just spritz it as Davescprktl says and not wrap at all. They have a lot of internal fat that prevents drying.
Like Dude said, it'll help shave some cooking time off for sure though if you do.
Lots of good advise.


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