All Day Low n Slow Pork Butt

The last one I did, I tried to keep it unwrapped the whole way, but ended up wrapping it at the 13-hour mark. I started it the night before at 11pm, and had to change plans since I wanted to pull it off the grill at 3pm the next day. It wouldn't have made at 225, no wrap.

Because I kept it unwrapped through most of the stall, it had great bark even after I wrapped it. Mine was around 7 lbs, I think.
 
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.
 
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.
Absolutely! That's how I feel now, too.
 
11 1/2 hours later...
Stayed unwrapped. Raised temp to 275 after 10 hours. Hit 200 at 8:00pm. Bark was awesome. Bottom was crusty so I chopped it and blended it in. Last one I cooked overnight and wrapped after 7 hours. Will probably go back to that.
I'm no pitmaster, but pretty damn good bbq for my backyard. Thanks for all the input! I'll keep on smokin!
 

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I would have to find my post on my no-wrap pork shoulder but from your pictures, and description, we had similar experiences. I had to chop a bunch of the really barky pieces and blend it in, but as a whole it was very good pulled pork. After doing a number of shoulders now, I think I prefer either hot and fast with wrap(~6 hours) , or low and slow overnight with wrap(12-16 hours) so far. No-wrap may not be for me just yet. I guess I still need to try hot and fast no wrap to really round out the methods.
 
well most of the time in the oven we cook at 350 for 1.5 hr I prefer the low and slow for the flavor but with the dynamics of meat temp and the proteins absorbing the flavor for the first 2 to 3 hours it might be good to wrap after 3 hours and finish in 6 for best moisture left in the meat
 

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