What's the Best Way to Wrap Pork Butt for Juicy Results?

[EdwardWard]

Hey!

I’ve been experimenting with pork butt on my Traeger, aiming for that perfect balance of tender meat and flavorful bark. I recently stumbled upon a detailed guide on wrapping pork butt in butcher paper and how it impacts the cook. It explained how butcher paper allows the meat to breathe while still retaining moisture, which sounded like a game changer to me.

I gave it a shot during my last cook, and the results were impressive nice bark and super juicy meat! Here’s the guide if you’re curious: Wrap Pork Butt in Butcher Paper.

How do you all handle wrapping? Are you team foil, butcher paper or no wrap at all? I'd love to hear your thoughts and tips!

 

[midwest]

I use foil on ribs just because I don't need the bark, but on butts and brisket I use butcher paper.

 

[EdwardWard]

That’s an interesting take! Using foil on ribs makes sense if bark isn’t a priority it’s all about that tender, fall off the bone texture. For butts and brisket, I completely agree that butcher paper strikes a great balance, especially for keeping the bark intact while maintaining moisture.

Have you noticed any major differences in flavor or texture when switching between foil and butcher paper for your cooks? I’m always curious about how others approach it and whether there are little tricks I can try out to refine my process!

 

[midwest]

No I don't, but that is partly because ribs are not by best thing to cook. I try to do them the same way and every time they end up with a different flavor and texture. Not sure if it is just different ribs being different or what. I use the same cook time, rubs, etc. and each time they are different so I can't really pinpoint the foil having a different impact, if that makes sense.