I cooked a pork butt on my Bull yesterday. I was working from home and had a doctors appointment and Food Lion had Pork butt for $.99/lb. I wanted to make sure it got done so I wrapped in foil at around 165, which I normally cook pork butt without wrapping. Now I know why, I dont wrap pork. I have wrapped brisket and chuck roast and it came out with a nice bark anyway. The pork butt was juicy and finished much sooner, but I like more of a crunchy bark and dont mind it a little dryer. The pork tasted good, but bark seemed lighter and soggy. Do you use foil most of the time or what is your preference.
Since I left the house for a while for the appointment it was the first time I used the app away from home, pretty cool to monitor the cook from miles away...
Since I left the house for a while for the appointment it was the first time I used the app away from home, pretty cool to monitor the cook from miles away...