Boston Butt Wrap Test - Which is better?!?

[@bpp325]

Smoking butts for several years, all wrapped, all excellent. The last venture, I did NOT wrap the butt, went all the way to 205. Bark was all it should be, pulling was easy, not allot of juice/fat. When done pulling I added scratch made E.Carolina sauce, a little at a time until I achieved a level of moisture and flavor. I pulled and chopped the meat. When party time arrived, all I heard was "this is the best pork I ever tasted.". Mission accomplished. I'll never wrap again after this. 👍👍

[@TheBBQBuddha]

Love it!

[@otherthingswithkennyprice]

Great video! Entertaining and informative! I liked the natural humor! Keep it up!

[@TheBBQBuddha]

What a great way to wake up. Thank you 🙏

[@aaronparker3511]

Great video! Really like your informative delivery mixed with humor! Just got a BGE and am going to try the wrapped butt this weekend.

[@TheBBQBuddha]

Thanks for the kind words. Reach out anytime!

[@JakeRohde52]

You missed telling us how the breakdown went between the 2, a taste test of just the pulled pork, and final thoughts. I've done both and never have came up with a clear winner. Looks good though!

[@beka4780]

Man, I Love your Videos and I am happy to found your channel 😉 Greetings Bernd

[@TheBBQBuddha]

Thank you 🙏

[@joshuaarbit241]

the fact that you didn't leave it wrapped and put it in a cooler to rest for at least an hour tells me everything I need to know.

[@TheBBQBuddha]

Thank you 🙏

[@Tru3xEffects]

Yeah I was looking for this comment. This was not a good test.

[@bobkolky8304]

Great Video Chris!! Looks like u can’t go wrong either way!!

[@TheBBQBuddha]

bob Kolky Thank you brother. Appreciate the comment and energy.

[@billbryant1288]

Great video! I smoked a pork shouder this week and didn't wrap it. Just might take your advice next time.

[@TheBBQBuddha]

Thanks Bill... it makes a big difference!

[@hardtruth2039]

Nice video! I crosshatch my butts that I am cooking fat side up. I don’t when I go fat side down. For me wrapping in butcher paper around 170 degrees internal then back on until it hits 200-205 is the way to go. I then wrap foil over the paper when I pull them off before going into a toweled resting cooler.

[@TheBBQBuddha]

Sounds like you have it down 👊🏻

[@hardtruth2039]

@@TheBBQBuddha I’m always up to learn new tricks.

[@vbsurferr]

Awesome video! I wish I could have seen the smoking wood setup. Curious how much apple wood you used? Thanks

[@TheBBQBuddha]

Thanks and great question. I typically use 3-4 chunks of smoking wood buried in with the lump as I light the Big Green Egg.

[@vbsurferr]

@@TheBBQBuddha awesome thanks for the reply! I'm actually going to do this cook early tomorrow and will do just that!

[@MrMarnold6]

Nice video. But you didn't really mention how the they compared internally after you broke them apart. I assume the wrapped one was juicier? Also, wrapping will speed things up significantly if you do it right when the stall starts, right?

[@TheBBQBuddha]

Correct on all accounts 🙌

[@craigwood8154]

Great video thanks Chris! Question, do you recommend resting the finished butt before pulling it and serving? I’d like to finish cooking about 6-8 hours before serving.

[@TheBBQBuddha]

I rest in a cooler or Cambro 1-4 hours before serving.

[@ryanwjohnsen]

you should test this with one wrapped in aluminum foil and one on butcher paper. Great vid

[@TheBBQBuddha]

Thank you 🙏

[@codecage9333]

Chris can I make the assumption that you used a ConvEEGtor to give you indirect heat for your Boston Butt cooks and did NOT just use direct heat? You didn't show us the setup on the inside of your Big Green Egg!

[@TheBBQBuddha]

That’s correct. It’s setup for indirect cooking using convEGGtor.

[@codecage9333]

@@TheBBQBuddha Thanks for the SUPER FAST reply!

[@David-burrito]

Good, enjoyable video. Just enough humor for the entertainment value without being corny. Did you have any taste preference between the two? Seems like the decision was made based strictly on pulling the bone. Thanks.

[@TheBBQBuddha]

Thanks for the kind feedback. As for the taste both were the same... perhaps a bit more crunch to the bark on the unwrapped one.

[@matthoward123]

Regarding the time, usually you'd wrap as you enter the stall and you save the time by powering through the stall since the meat isn't cooling through evaporation. But you'd certainly get a better bark this way if you don't care about time.

[@TheBBQBuddha]

sounds like you have some experience!

[@rskulas]

I learned some new tricks. Thanks!

[@TheBBQBuddha]

Ron Skulas one of these days we will cook together!

[@chyrongreen]

Great cook! I use your Korean flank steak recipe all the time.

[@TheBBQBuddha]

Chyron Green Thank you... kind of you to comment!

[@donnamays24]

Great info! Thanks for sharing!

[@TheBBQBuddha]

Thank you and You’re welcome 😊

[@shaunsalter8965]

Great video. Would love to try the slaw recipe. Is it loaded anywhere?

[@TheBBQBuddha]

Thank you! Slaw recipe is on my website TheBBQBuddha.com

[@wingsfan2418]

What goes around comes around my friend.

[@TheBBQBuddha]

Thank you 🙏

[@jfw1692011]

Chris thanks for the video It was great just what I was looking for, now I need to go wrap my butt.

[@TheBBQBuddha]

JAMES WENZEL You’re welcome

[@jeffarmstrong2685]

What temperature was the BGE set for?

[@TheBBQBuddha]

250°

[@andrewg2545]

The slapping wasnt annoying at first but then you kept doing it hahaha

[@TheBBQBuddha]

Live and learn 😉

[@holdwholetruthholy1511]

Good video but is that relentless, loud disco music really pleasant or helpful? It might be just plain typical and forgettable

[@TheBBQBuddha]

Good feedback. Thank you 🙏

[@Rickysfoods]

Love the video chris, I counted like 20 slaps to the butt all good though lol

[@TheBBQBuddha]

Rickysfoods I got a little carried away with those butt slaps ☺️

[@patrickdaniels5071]

Smack it a couple more times next video

[@TheBBQBuddha]

😂