At What Temperature Do You Wrap a Pork Butt in Butcher Paper? A Smoker’s Guide

The art of smoking a pork butt to tender, juicy perfection is a journey, not a destination. There are numerous factors influencing the final product, from the cut of meat to the type of wood used. However, one crucial decision point stands out: when to wrap the pork butt. While there’s no one-size-fits-all answer, understanding the science behind wrapping and the ideal temperature for butcher paper is vital for consistent results.

Understanding the Stall and the Benefits of Wrapping

Before diving into the specific temperature, it’s essential to understand the “stall,” a phenomenon that plagues many barbecue enthusiasts.

What is the Stall?

The stall is a frustrating period during the smoking process where the internal temperature of the meat plateaus, sometimes for hours. This typically occurs between 150°F and 170°F (65°C and 77°C). It happens because as the internal temperature rises, moisture from the meat begins to evaporate. This evaporation has a cooling effect, essentially offsetting the heat being applied by the smoker. The meat is expending energy to cool itself down, leading to the stalled temperature.

Why Does Wrapping Help?

Wrapping the pork butt helps to overcome the stall by creating a humid environment around the meat. This reduces the amount of evaporation, allowing the internal temperature to rise more steadily. Think of it like braising; you are keeping the pork butt moist so the cooking process continues uninhibited by evaporative cooling.

Beyond overcoming the stall, wrapping offers several other benefits:

• Moisture Retention: Wrapping helps retain moisture, preventing the pork butt from drying out, especially during long cooks.
• Faster Cook Time: By minimizing evaporative cooling, wrapping speeds up the cooking process.
• Enhanced Bark Development (Sometimes): While some argue that wrapping softens the bark, using butcher paper, specifically pink butcher paper, allows the meat to breathe slightly, preserving some of the bark’s texture. The “bark” refers to the flavorful crust that develops on the exterior of the meat during smoking.

Why Choose Butcher Paper Over Foil?

While aluminum foil is a common wrapping material, butcher paper, particularly pink butcher paper, is often preferred by barbecue aficionados. The main reason is breathability.

Foil creates a completely sealed environment, essentially steaming the meat. While this can result in exceptionally tender pork, it can also lead to a softer bark. Butcher paper, on the other hand, is porous, allowing some moisture to escape. This helps maintain a firmer, more desirable bark.

Butcher paper is also more aesthetically pleasing and arguably easier to handle when wrapping.

The Ideal Temperature Range for Wrapping with Butcher Paper

Now to the core question: at what temperature do you wrap a pork butt in butcher paper? The consensus among barbecue experts and experienced smokers generally falls within a specific range: 160°F to 170°F (71°C to 77°C).

Why This Temperature Range?

This temperature range coincides with the typical onset of the stall. Wrapping at this point helps the meat push through the stall and continue cooking at a more consistent rate. It is important to monitor the temperature with a reliable meat thermometer. Digital thermometers with probes are highly recommended for accuracy.

Wrapping too early, say below 150°F (65°C), can hinder bark development. The smoke needs to penetrate the meat’s surface to create that flavorful crust. Wrapping too late, after the stall has persisted for a considerable time, may not offer as much benefit in terms of speeding up the cook.

Factors Influencing the Wrapping Temperature

While the 160°F to 170°F (71°C to 77°C) range is a good starting point, several factors can influence the optimal wrapping temperature:

• Desired Bark Texture: If you prioritize a very firm, robust bark, you might consider waiting until the higher end of the range, or even slightly above, before wrapping. This allows more time for the bark to set.
• Smoking Time Constraints: If you’re pressed for time, wrapping earlier in the range can help expedite the cooking process.
• Smoker Type: Different smokers produce different levels of humidity. In a very humid smoker, the stall may be less pronounced, and you might be able to delay wrapping slightly. In a drier smoker, wrapping earlier might be beneficial.
• Size of the Pork Butt: Larger pork butts may experience a more prolonged stall, potentially justifying wrapping at the lower end of the temperature range. Smaller butts might cook faster overall.

How to Wrap a Pork Butt in Butcher Paper

Once you’ve reached the desired temperature, it’s time to wrap the pork butt. Here’s a step-by-step guide:

1. Prepare the Butcher Paper: You’ll need a large sheet of pink butcher paper. A sheet approximately three to four times the size of the pork butt should be sufficient. Ensure the paper is food-grade and unbleached.
2. Position the Pork Butt: Place the pork butt in the center of the butcher paper.
3. First Fold: Bring one side of the paper over the pork butt, tucking it snugly underneath.
4. Second Fold: Fold the other side of the paper over, creating a tight seal.
5. End Folds: Fold in the ends of the paper, similar to wrapping a present. This helps to create a secure package and prevent leaks.
6. Secure the Wrap (Optional): For extra security, you can use butcher’s twine to tie the wrapped pork butt. This isn’t strictly necessary but can provide added peace of mind.

Tips for Wrapping

• Don’t Over-Wrap: Avoid using multiple layers of butcher paper, as this can negate the breathability benefits.
• Wrap Tightly: A tight wrap helps maintain moisture and speeds up the cooking process.
• Handle Carefully: Be careful when handling the wrapped pork butt, as the paper can tear, especially when saturated with juices.

After Wrapping: The Final Stages of Smoking

After wrapping, return the pork butt to the smoker and continue cooking until it reaches an internal temperature of 203°F to 205°F (95°C to 96°C). This is the sweet spot for pulled pork, where the connective tissue has broken down, resulting in a tender, easily shreddable texture.

The Importance of Temperature Probes

Using a reliable meat thermometer with a probe is essential during this phase. The probe allows you to monitor the internal temperature of the pork butt without having to open the smoker, which can cause temperature fluctuations.

The Jiggle Test

In addition to temperature, the “jiggle test” is a useful indicator of doneness. When the pork butt is done, it should jiggle like jelly when gently shaken. This indicates that the connective tissue has fully broken down.

Resting the Pork Butt: Patience is Key

Once the pork butt reaches the desired temperature, remove it from the smoker and let it rest, still wrapped, for at least one to two hours. This resting period is crucial for several reasons:

• Moisture Redistribution: Resting allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful final product.
• Tenderization: The resting period allows the muscle fibers to relax further, enhancing tenderness.
• Lower Handling Temperature: Letting it rest reduces the internal temperature slightly allowing you to handle the pork butt without burning your hands.

Resting Methods

There are several ways to rest a pork butt:

• Wrapped at Room Temperature: Simply leave the wrapped pork butt on a cutting board at room temperature.
• In a Cooler: Place the wrapped pork butt in a cooler, surrounded by towels. This will help maintain the temperature for a longer period.
• In a Warm Oven: If you need to hold the pork butt for an extended period, you can place it in a warm oven (around 170°F or 77°C).

Pulling the Pork and Serving

After the resting period, it’s time to pull the pork. Remove the pork butt from the butcher paper, reserving any accumulated juices. Use two forks or meat claws to shred the pork, discarding any large pieces of fat or connective tissue.

Mix the shredded pork with the reserved juices for added moisture and flavor. Serve the pulled pork on buns with your favorite barbecue sauce and sides.

Troubleshooting Common Issues

Even with careful planning, things can sometimes go wrong during the smoking process. Here are some common issues and how to address them:

• Pork Butt is Taking Too Long: If the pork butt is taking longer than expected to reach the desired temperature, check the smoker temperature and ensure it is consistent. You can also consider wrapping the pork butt earlier.
• Bark is Too Soft: If the bark is too soft after wrapping, try removing the pork butt from the butcher paper for the last hour of cooking to allow the bark to firm up.
• Pork Butt is Dry: If the pork butt is dry, try injecting it with a marinade before smoking, or basting it with a mop sauce during the cooking process. Ensure you are resting the pork butt sufficiently after cooking.
• Butcher Paper Tears: If the butcher paper tears during wrapping, simply re-wrap the pork butt with a fresh sheet of paper.

Conclusion

Mastering the art of smoking a pork butt involves understanding the intricacies of the stall, the benefits of wrapping, and the ideal temperature for using butcher paper. While the 160°F to 170°F (71°C to 77°C) range is a solid guideline, remember to consider factors like desired bark texture, smoking time constraints, and smoker type. By following these guidelines and experimenting with different techniques, you’ll be well on your way to producing consistently delicious, tender, and smoky pulled pork. Remember practice makes perfect, and each cook is a learning experience. Don’t be afraid to experiment and adjust your approach based on your own preferences and equipment. Good luck, and happy smoking!

Frequently Asked Question #1: Why wrap a pork butt in butcher paper during smoking?

Butcher paper offers a balance between maintaining moisture and allowing the bark to firm up. Unlike foil, which can steam the meat and soften the bark, butcher paper allows some moisture to escape while still preventing the pork butt from drying out completely. This results in a tender, juicy interior and a flavorful, slightly crusty exterior, which is often preferred by smokers.

Wrapping also helps to push the pork butt through the stall, a period where the internal temperature plateaus and can remain stagnant for hours. By wrapping, you create a slightly enclosed environment that traps heat and encourages the pork butt to continue cooking at a more consistent rate, shortening the overall smoking time.

Frequently Asked Question #2: At what internal temperature should I wrap my pork butt in butcher paper?

The ideal internal temperature to wrap a pork butt in butcher paper is typically between 160°F and 170°F (71°C and 77°C). This is usually the point where the pork butt has developed a good bark and is entering the stall. Wrapping at this temperature helps to preserve the bark’s texture while speeding up the cooking process.

Remember that every pork butt is different, and factors like smoker temperature and the quality of the meat can influence the stall. Monitoring the internal temperature with a reliable thermometer is essential to determine the best time to wrap. If the bark is not fully developed by 170°F, it’s acceptable to wait a bit longer before wrapping.

Frequently Asked Question #3: What kind of butcher paper should I use for wrapping pork butt?

Use unwaxed, unbleached butcher paper specifically designed for smoking meat. This type of paper is food-grade and won’t impart any unwanted flavors or chemicals to your pork butt. It’s also porous enough to allow moisture to escape, preventing the meat from steaming.

Avoid using waxed paper, parchment paper, or freezer paper, as these are not suitable for high-heat smoking. Waxed paper will melt, parchment paper may burn, and freezer paper is not porous enough. Pink butcher paper, specifically designed for smoking, is a great option and is widely available.

Frequently Asked Question #4: How do I properly wrap a pork butt in butcher paper?

First, double the butcher paper sheets to create a strong and secure wrapping. Lay the doubled sheets flat on a clean surface. Place the pork butt in the center of the paper, ensuring there’s enough paper on all sides to completely enclose it. Bring the sides of the paper up and over the pork butt, folding them together tightly.

Next, fold in the ends of the paper, creating a secure, sealed package. Tuck the edges underneath the pork butt to keep it from unraveling during smoking. The goal is to create a tight, but not constricting, wrap that allows for some airflow while retaining moisture.

Frequently Asked Question #5: Can I add anything inside the butcher paper when wrapping the pork butt?

Yes, you can add liquids like apple juice, apple cider vinegar, or beer inside the butcher paper to add extra moisture and flavor. Spritzing the pork butt with one of these liquids before wrapping can enhance the overall taste and tenderness.

Be careful not to add too much liquid, as it can steam the meat instead of allowing it to smoke. A light spritz or a small amount of liquid in the bottom of the wrap is usually sufficient. The butcher paper will absorb some of the liquid, helping to keep the pork butt moist during the final stages of cooking.

Frequently Asked Question #6: What if I don’t have butcher paper? Are there alternatives?

If you don’t have butcher paper, aluminum foil is the most common alternative, but it will produce a different result. Foil traps more moisture and can steam the pork butt, potentially softening the bark. If using foil, consider leaving a small vent to allow some steam to escape.

Another option is to simply not wrap the pork butt at all. This will result in a drier final product, but the bark will be more pronounced. This method requires careful monitoring and spritzing with liquid throughout the smoking process to prevent excessive drying. The cook time may also be significantly longer.

Frequently Asked Question #7: How long should I continue smoking the pork butt after wrapping it?

Continue smoking the wrapped pork butt until it reaches an internal temperature of 203°F to 205°F (95°C to 96°C). This is the temperature range where the collagen in the pork butt breaks down, resulting in a tender, pull-apart texture.

Once the pork butt reaches the target temperature, remove it from the smoker and let it rest, still wrapped, for at least one hour, or preferably longer (up to 4 hours in a cooler). This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent final product.