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Watched a pitmaster at the Memphis in May festival wrap his butts in foil at 165 and I've been doing it ever since
I was standing right there when he pulled them off at 165 internal and wrapped tight with a little splash of apple juice. My bark used to come out like leather until I tried that at home the next weekend. Anyone else wrap at a certain temp or just let them ride the whole way?
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ward.fiona1mo ago
The part about your bark coming out like leather really hits home for me. I had the same problem for years and just figured that was how it was supposed to be. Wrapping at 165 with a splash of apple juice changed everything for me too, the bark stays dark and firm but it doesn't fight you when you slice it. I let mine ride unwrapped if I'm doing a hot and fast cook, but for low and slow I'm wrapping every time now.
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