I cooked for a crowd this past weekend and did something different with my pork butts--I trimemd them judiciously, then foiled at around 175 internal temp. They turned out great, and the foil retained quite a large amount of drippings.
My best yet--great flavor, good moisture, and noticeably less grease.
Anyone else bother with trimming and foiling butts? FYI, I foiled just because I was adding a brisket to the smoker along with fresh wood. And I didn't want the butts to absorb more smoke. The results were great, though.
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