JDBBQ Posted August 5, 2018 Report Posted August 5, 2018 Quick question... I put a butt (8 lb) on last night - about 12 hours ago. KK holding around 230 over night. Butt now at 175. I will eat for dinner - about 7 hours from now. Planning on taking it up to maybe 203 (splitting diff b/t 200 and 205). Do you guys wrap in paper / foil at this point on the KK? (I don't recall that I have wrapped butts before) Once done I plan to let it sit in foil, towel, cooler for a couple / few hours. Thanks
Tucker Posted August 5, 2018 Report Posted August 5, 2018 My pork butts, cooker at 220f until internal hits 195f, then wrap in double foil, put in cooler and hold until I am ready to pull it, usually 3-4 hours later. Cook time is usually 16-18 hours. I start at 6pm or so day 1, then I am ready even if it is a lunch event day 2. When you wrap and put in a cooler, it stays piping hot, probably carries over into the 200-205 range (never checked) and keeps it juices.
Tyrus Posted August 5, 2018 Report Posted August 5, 2018 Gotta say Tucker likes it low and slow and that is, as I have posted once before, a patience thing, no rush. Le naturel. For moi, I believe temp to 160 at a slow rate and then cranking the heat up to 300 and wrapping in foil to at least 200 or 205. Wrap in a towel and sit for an hour or more, choice. Works for me but, there is nothing wrong with Tucker's approach, except I don't have the time. Best of luck
JDBBQ Posted August 5, 2018 Author Report Posted August 5, 2018 Thanks guys. I ended up not wrapping. Just took off at 203 and wrapped and into cooler. Will pull and eat in about 3 hours. Threw some ribs on too and they are still cooking. Picture shows on the kk and then just before wrapping up to go into cooler. 3
JDBBQ Posted August 5, 2018 Author Report Posted August 5, 2018 My total time was about 16.5 hours in the 225 range.
JDBBQ Posted August 6, 2018 Author Report Posted August 6, 2018 Came out great.... KK held the temp throughout ! 3
Steve M Posted August 6, 2018 Report Posted August 6, 2018 That is some good looking bark on the butt. The whole meal looks fantastic.
Bruce Pearson Posted August 6, 2018 Report Posted August 6, 2018 Butt and ribs look deeeelicious, nice cook
tony b Posted August 6, 2018 Report Posted August 6, 2018 Excellent job! FWIW - I never wrap pork butts on the KK, only to hold in the cooler afterwards. BUT (pun intended!), I ALWAYS wrap beef briskets in pink butcher paper after the stall (170F - ish) for the remainder of the cook (203F).
