There has been some discussion on the brisket forum about wrapping briskets in butcher paper once the meat has reached it's stall period to give the bark a little softer consistancy without getting too mushy as can happen with foil & liquid. I have tried that on a brisket and liked the results.
When smoking pork butts I seem to end up with a few spots of pretty hard/crunchy bark on my butts - it is not all over, usually at ends and somtimes a little on the bottom. I'm wondering if using that same technique of wrapping with butcher paper at the stall on a pork butt would produce similar results to the brisket, or is a pork butt too 'moist' to use that method without producing a very greasy paper mess (and having that possibly fall to bottom of the smoker)?
Has anyone tried the paper method on a pork butt?
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