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Reply to "Pork Butt 101"

quote:
Originally posted by cdqr:
Smokin', I'm a little confused. Do you mop during the cooking process? How often? How long do you finish in foil or do you put it in foil once it reaches a certain temp?


All good questions.

The answer?

quote:
Do you mop during the cooking process?

Depends on the effect. You don't have to EVER mop, or you can mop once every 2 hours.

quote:
How often?
It's a factor of rub, sauce, ingredients, etc. You just have to experiment for your own flavor tastes.

quote:
How long do you finish in foil or do you put it in foil once it reaches a certain temp


I don't use foil, lots of people do. I'm working on an updated PB101, but it will be a month or so.

Many people in the forum will smoke it to about 160 - 170 and put it in foil (add juice, mop, whatever) and take it to 180 - 185 for slicing or 195+ for pulling. It's not time based it's temp based.

There are 100's of posts down in the Pork Butt Archives and they'll answer some of these.

Now I'm sure you have more questions, ask away...

Smokin'
Last edited by Former Member
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