All Day Low n Slow Pork Butt

[Saul D]

Never not wrapped in purpose, but one time I fell asleep and when I woke up it had been in stall for about 3 hours. Wrapped and finished up as I normally do and it was the most tender I had ever made. So that’s my SOP now. Sit in the stall for a few hours then wrap. Love the difference it makes.

At what temp did you finally wrap? I thought you wrap after the stall(~165F) to keep it from drying out. Was it still moist? Did you use any injection?

 

[hollrusl]

At what temp did you finally wrap? I thought you wrap after the stall(~165F) to keep it from drying out. Was it still moist? Did you use any injection?

It’s almost always in the 160’s.still super moist. Almost gelatinous. Literally just push on it and it falls apart and shreds itself.

I always inject pork butts. The injection depends on what style I’m doing. “American style”, regular bbq, I use pineapple and apple juice. “Mexican style”, cochinita pibil, for my wife and her family, I use a mixture of orange juice, lime juice and pineapple juice.

As a side note for everyone, if you haven’t had cochinita pibil, look it up and give it a shot. Easily the best pork and tacos I’ve ever had and it’s not even close.

 

[Saul D]

It’s almost always in the 160’s.still super moist. Almost gelatinous. Literally just push on it and it falls apart and shreds itself.

I always inject pork butts. The injection depends on what style I’m doing. “American style”, regular bbq, I use pineapple and apple juice. “Mexican style”, cochinita pibil, for my wife and her family, I use a mixture of orange juice, lime juice and pineapple juice.

As a side note for everyone, if you haven’t had cochinita pibil, look it up and give it a shot. Easily the best pork and tacos I’ve ever had and it’s not even close

It’s almost always in the 160’s.still super moist. Almost gelatinous. Literally just push on it and it falls apart and shreds itself.

I always inject pork butts. The injection depends on what style I’m doing. “American style”, regular bbq, I use pineapple and apple juice. “Mexican style”, cochinita pibil, for my wife and her family, I use a mixture of orange juice, lime juice and pineapple juice.

As a side note for everyone, if you haven’t had cochinita pibil, look it up and give it a shot. Easily the best pork and tacos I’ve ever had and it’s not even close.

So I’m other words, it was stuck around 160 for over 3 hours. I thought you meant that the internal temp kept rising before you wrapped.

 

[hollrusl]

So I’m other words, it was stuck around 160 for over 3 hours. I thought you meant that the internal temp kept rising before you wrapped.

Correct, it sat steady in the 160’s for 3ish hours and then I wrapped.