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Hot take: I stopped wrapping my pork butt in foil at hour 6 and got way better bark
Everyone in my local bbq group swears by the Texas crutch, wrapping at 165 internal to push through the stall, but I tried skipping the foil last Saturday on a 9 lb bone-in butt and the results made me rethink everything. I ran my offset at 250 steady in the backyard here in Modesto, sprayed it with apple cider vinegar every 45 minutes, and let it ride naked the whole way to 203. Took about 14 hours instead of my usual 11, which was annoying, but the bark came out dark and crusty in a way foil never gives me. My brother in law, who has been cooking comp style for 7 years, said the bark was 'the best I've made' and he is not a guy who hands out stuff like that. I get why wrapping works when you're on a clock or feeding a crowd, but for a lazy Sunday cook I think unwrapped is just better meat. The one thing I gave up was moisture in the flat, it was a touch drier than my wrapped ones. Has anyone else ditched the foil on butts and found a trick to keep it from drying out on the long cook?
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