BUTCHER PAPER VS. FOIL VS. NOTHING (2024)

I know this topic has been covered numerous times but lets see what the newer members are doing (myself included!). Pork and beef who wraps at the stall and with what? Have you tried the foil method? Have you tried the paper method or do you not wrap at all?

I myself have always been a foil guy on pork. The reason being I always shred and the bark gets cut up into small pieces so crunchy/soft Planning on a few butts this weekend and might give both a try.

west1979 said:

I know this topic has been covered numerous times but lets see what the newer members are doing (myself included!). Pork and beef who wraps at the stall and with what? Have you tried the foil method? Have you tried the paper method or do you not wrap at all?

I myself have always been a foil guy on pork. The reason being I always shred and the bark gets cut up into small pieces so crunchy/soft Planning on a few butts this weekend and might give both a try.

Click to expand...

have at it and report back and enlighten us all

Never wrapped a pork butt. I like the crunchy bark and it seems like making a dried out butt would be hard to do.

I have basically tried all of this on Chucks. I wrapped in butcher paper once and it turned out great, but I haven't been able to replicate that. Found that putting it in a pan with different ingredients can make some really good pulled beef.

Still tinkering with brisket. I never wrapped in foil, but I have tried cooking it in a pan.

In general I would prefer to cook with no wrap, but I have been doing this for about a year so I'm still learning.

I'm not a fan of a hard bark or long extended cooking times so I always foil either in a aluminum pan or wrap.

Chris

gmc2003 said:

I'm not a fan of a hard bark or long extended cooking times so I always foil either in a aluminum pan or wrap.

Chris

Click to expand...

Same-Same Me.
Bark is fine without being Hard & Crunchy.

Bear

When I first started smoking, I wrapped at the stall. I didn't care for bark and just wanted juicy pulled pork.

Then I tried not wrapping. The crunchy bark was addicting, but the meat was a little dry on my first attempt. Most likely undercooked.

Then I started wrapping at an IT of 180F. A nice firm bark, not crunchy, and juicy meat.

Then I figured out how to get juicy meat and a crunchy bark (225F overnight, 275-300F finish). My wife doesn't like crunchy bark, so I GET IT ALL! (Unless the kids are visiting, then the bark disappears as fast as I can shred the meat.)

I always wrap my pork butt/shoulder in foil. I agree that the bark gets so shredded that the crunchy texture no longer matters to me. For ribs I use foil with 3-2-1 or 2-2-1 depending on the type of ribs. I've only done one brisket in my offset but I did try the butcher paper and felt that it did a good job of leaving the bark in tact. I will continue to use the paper with future briskets. I don't think I will bother testing it on the pork though. Foil gives me the desired effect I want when I use it for that purpose.

George

RiversideSm0ker said:

I always wrap my pork butt/shoulder in foil. I agree that the bark gets so shredded that the crunchy texture no longer matters to me. For ribs I use foil with 3-2-1 or 2-2-1 depending on the type of ribs. I've only done one brisket in my offset but I did try the butcher paper and felt that it did a good job of leaving the bark in tact. I will continue to use the paper with future briskets. I don't think I will bother testing it on the pork though. Foil gives me the desired effect I want when I use it for that purpose.

George

Click to expand...

LOL---Now here's a strange one---Everything you said above I agree with!!
However my Ribs can vary to a 2.5-2.5-.5.

Bear

zwiller said:

Wish I needed to wrap to keep bark from getting hard. My bark is weak. Gonna have to figure it out soon, the family wants PP for daughter's graduation.

Click to expand...

Hey zwiller, there happens to be a couple of Gurus on this thread that could probably help you out with your bark. noboundaries and bearcarver have put out some pretty good info on here that I have used and it made me look like I knew what I was doing. Hit em up in a private message or they will probably respond on here since I tagged there name in this post. SMiley face, these guys can help you.

zwiller said:

Hey thanks for that Doug but as fate would have it I finally got it nailed down (hope I don't jinx myself :)). Can't who helped for certain, probably things I picked up here and there. For me an overnight rest uncovered (pellicle) did it. I actually do it on everything not just PP. I already put 2 butts down and have 4-5 more to go. (party is 7/7) What's crazy is that they continue to improve. I keep tweaking slightly and they get a little better each time. Was not really a fan of PP but totally am now. Hard bark for us all the way! I find it softens slightly once pulled and rested.

Click to expand...

Glad to hear that, can’t wait to see your post when your all done. Take lots of pics

I rarely wrap anything and when I do, it is only to speed things up...and then, I have only used foil.
I have never tried butcher paper - so no opinion on that option.

I have been smoking meats for about 20 years now.

My biggest complaint about wrapping is that, in my opinion, it does not taste as good as 100% smoked-only meat. But not tasting as good is only 'marginally' less good. I also believe if you wrap too long (at a higher smoke temperature especially - like 275F), I really don't care for it because it tastes blanched to me.