What Temp to Wrap Pork Butt for Succulent Pulled Pork Perfection

Have you ever found yourself standing over a smoker, wondering if it’s time to wrap that pork butt you’ve been babysitting for hours? You’re not alone! Knowing what temp to wrap pork butt is a common conundrum among backyard pitmasters and BBQ enthusiasts alike.

Picture this: you’ve got a beautiful pork shoulder on the smoker, and the aroma of slow-cooked pork is wafting through the air. You’ve been patiently monitoring the internal temperature, but now you’re stuck in a stall. The temperature hasn’t budged for what feels like an eternity. Sound familiar?

The Sweet Spot: Wrapping Your Pork Butt at the Right Temp

Here’s the secret to pushing through that dreaded stall and achieving pulled pork nirvana: wrapping your pork butt at the perfect temperature. But what is that magic number?

Most experts agree that the ideal temperature range to wrap a pork butt is between 150°F and 170°F (65°C to 76°C). This sweet spot helps you:

  1. Avoid the stall: Wrapping your pork creates a steamy environment that pushes through the stall, where the temperature seems to plateau endlessly.

  2. Retain moisture: Nobody wants dry pulled pork! Wrapping helps keep that succulent moisture locked in.

  3. Tenderize the meat: Breaking down connective tissue is key to tender, melt-in-your-mouth pulled pork. Wrapping allows the pork butt to continue cooking gently, resulting in a more tender final product.

Timing is Everything: When to Wrap Your Pork Butt

Some pitmasters swear by wrapping at 150°F, while others prefer to wait until 165°F or even 170°F. So, what’s the best approach? It all comes down to personal preference and keeping a close eye on the color and bark formation.

As pitmaster extraordinaire Aaron Franklin once said, “I like to wrap my pork butts when the bark is set and has a nice, deep mahogany color. Usually, that’s around 165°F for me.”

Tips and Tricks for Wrapping Your Pork Butt Like a Pro

Now that you know the ideal temp to wrap pork butt, here are some pro tips to take your pulled pork game to the next level:

  1. Use heavy-duty aluminum foil: Don’t skimp on the foil! Double wrap that pork butt to prevent any leaks or tears.

  2. Add liquid for extra moisture: Some pitmasters swear by adding a splash of apple juice, cider vinegar, or even broth to the foil packet before wrapping. Experiment and find what works best for you!

  3. Monitor internal temprature: Don’t forget to keep an eye on the internal temperature of your pork butt. Continue cooking until it reaches that magical 203°F (95°C).

  4. Rest before pulling: Patience is a virtue, especially when it comes to pulled pork. Let your pork butt rest for at least 30 minutes before pulling to allow the juices to redistribute throughout the meat.

So, there you have it! By wrapping your pork butt at the right temperature and following these tips, you’ll be well on your way to creating perfectly cooked, juicy pulled pork that will have your friends and family begging for seconds.

The next time someone asks you “What temp to wrap pork butt?” you can confidently smile and say, “Between 150°F and 170°F, my friend. That’s the secret to succulent pulled pork perfection.”

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