What Temp To Wrap Pork Butt? | Get the Perfect Results

Cooking up a delicious pork butt is an art that can be explored by all, regardless of experience. While the actual cooking time for your tasty treat can depend on many factors, such as size and temperature of the oven, one important factor you must consider is what temp to wrap pork butt in order to ensure it cooks properly. We understand just how daunting this may seem, so we’re here with all the advice you need when it comes to wrapping up your pork butt and getting it ready for its place on your plate.

What Is Pork Butt?

Before we dive into the details of wrapping pork butt, let’s first clarify what exactly is pork butt. Contrary to its name, this cut of meat actually comes from the upper part of the pig’s shoulder, not its hindquarters as one may assume. It is a highly flavorful and versatile cut that can be used for various dishes such as pulled pork, roasts and more. Now that we have a better understanding of the cut, let’s move on to the main question at hand – what temp to wrap pork butt.

Is Wrapping Pork Butt Necessary?

The simple answer is yes. Wrapping pork butt, also known as “crutching”, helps to speed up the cooking time and ensures that the meat stays moist and tender. It also helps to infuse flavors into the meat, making it even more tasty and delicious. However, the decision to wrap your pork butt ultimately comes down to personal preference and the cooking method you choose.

The Benefits Of Wrapping Pork Butt

As mentioned before, wrapping pork butt can have numerous benefits such as reducing cooking time and keeping the meat moist. It also helps to prevent the exterior of the meat from becoming too dark or dry during the cooking process. When you wrap your pork butt, it creates a steamy environment that allows for more even cooking and tenderizing of the meat. This method is especially useful for larger cuts of meat, as it ensures that the outer layer doesn’t overcook while the inside remains uncooked.

The Process Of Wrapping Pork Butt

Here’s a general guide on how to properly wrap your pork butt:

Wrapping In Aluminum Foil

1. Preheat your oven or smoker to the desired cooking temperature (more on that later!).
2. Once your pork butt reaches an internal temperature of around 165°F, it’s time to wrap it in aluminum foil.
3. Place the pork butt on a large sheet of heavy-duty aluminum foil and fold the sides up, creating a loose pouch.
4. Before sealing the foil, add a small amount of liquid such as apple juice or broth to keep the meat moist.
5. Seal the pouch tightly and return it to your cooking device.
6. Continue cooking until your pork butt reaches an internal temperature of 195-205°F, depending on how tender you prefer your meat. This usually takes an additional 1-2 hours.

Wrapping In Butcher Paper

1. Preheat your oven or smoker to the desired cooking temperature, just like when using aluminum foil.
2. When your pork butt reaches an internal temperature of around 165°F, it’s time to wrap it in butcher paper.
3. Place the pork butt in the center of a large sheet of butcher paper and fold the edges over, tucking them underneath to create a tight seal.
4. Return it to your cooking device and continue cooking until your pork butt reaches an internal temperature of 195-205°F.

Wrapping In Kraft Paper

1. Preheat your oven or smoker to the desired cooking temperature.
2. When your pork butt reaches an internal temperature of around 165°F, it’s time to wrap it in kraft paper.
3. Follow the same steps as wrapping in butcher paper, ensuring a tight seal.
4. Return it to your cooking device and continue cooking until your pork butt reaches an internal temperature of 195-205°F.

How To Wrap Pork Butt?

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Wrap the pork butt tightly by folding the bottom of the foil over the top, and then folding both sides at an obtuse angle towards you. Ensure a tight wrap that allows for further folding of the sides. Once your pork butt reaches an internal temperature of 195-205°F, it’s time to remove it from the heat and let it rest for about 30 minutes before serving. This resting period allows for the juices in the meat to redistribute, making for a more tender and juicy cut of meat.

When To Wrap Pork Butt?

For the last two hours of the ten-hour cook, tightly wrap the pork butt in heavy-duty aluminum foil. Discover the method of barbeque pitmaster Aaron Franklin from Austin, Texas, including the recommended temperature for wrapping the pork butt. Generally, if you’re cooking at a lower temperature, wrapping should be done sooner to avoid overcooking. On the other hand, if you’re cooking at a higher temperature, wait until your pork butt reaches an internal temperature of 165°F before wrapping.

What Temp To Wrap Pork Butt?

Once the shoulder reaches an internal temperature of between 165° and 170°, carefully remove it from the grill. Proceed to wrap it tightly in a double sheet of large foil or butcher’s paper, generously spraying it again with the spritzer. Ensure a secure wrap and place it back on the grill. By wrapping the pork butt, you create a steamy environment that allows for more even cooking and tenderizing of the meat. This method is especially useful for larger cuts of meat (over 5 pounds) as it ensures that the outer layer doesn’t overcook while the inside remains uncooked.

How Long Does It Take To Wrap Pork Butt?

The time it takes to wrap pork butt varies depending on the cooking method and temperature being used. Generally, it takes an additional 1-2 hours to reach the desired internal temperature of 195-205°F after wrapping. However, this may vary based on the size of the pork butt and other factors such as altitude and weather conditions. It’s always best to use a meat thermometer to ensure the proper doneness of your pork butt.

When Should You Take The Pork Butt Out Of The Wrap?

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You can take the pork butt out of the wrap once it reaches an internal temperature of 195-205°F. This indicates that the meat is fully cooked and tenderized, and it’s safe to remove from the heat. However, if you prefer a more caramelized exterior on your pork butt, you can unwrap it during the last 30 minutes of cooking to allow it to crisp up. Be careful not to overcook the meat during this step, as it can quickly dry out and become tough.

Does Wrapping Change The Flavor Of Pork Butt?

Maintaining a professional tone, the recommended temperature to wrap pork butt is typically around 160-165 degrees Fahrenheit. This allows for proper cooking and tenderizing of the meat without drastically altering its flavor. However, wrapping can help to keep the meat moist and juicy, making it a popular technique among pitmasters and BBQ enthusiasts. Whether you choose to wrap your pork butt or not, the end result will still be a delicious and tasty cut of meat when cooked properly.

Does Wrapping Affect The Cooking Process Of Pork Butt?

To achieve optimal results, it is recommended to wrap the pork butt when it reaches an internal temperature of approximately 160-165°F. This temperature range helps to enhance moisture retention, maintain juiciness, and expedite the cooking process while infusing the meat with a rich smoke flavor. While wrapping does affect the cooking process by creating a steamy environment, it helps to tenderize the meat and cook it evenly. Ultimately, whether or not you choose to wrap your pork butt is a matter of personal preference, as both methods can result in delicious and succulent meat when done correctly.

FAQ: Pork Butt

Is pork butt better at 190 or 205?

The recommended temperature to wrap pork butt is around 165-170 degrees Fahrenheit. This allows the meat to tenderize while retaining its moisture, resulting in a juicy and flavorful final product.

Is pork butt done at 195 or 203?

The USDA advises cooking pork to an internal temperature of 145°F (62.8°C) for food safety. However, professional grillers recognize that collagen-rich cuts, such as pork butt, require much higher temperatures (195-205°F [91-96°C]) for optimal connective tissue breakdown.

Should pork butt be 190 or 200?

For pork butt, wrapping is commonly done around the 160-170°F internal temperature mark. This helps to further enhance tenderness and juiciness.