Wrapping with Heavy Duty Aluminum Foil Issues (Texas Crutch)

[Slimpicker]

In a nutshell… more bark = more/better flavor.

That's it... no one that I know wraps butts until they are done and it's used for the 'resting period'
That same resting 'affect' is why briskets are wrapped during the cook, but as personal preff I don't until I see a deep bark.

 

[JamesB]

but as personal preff I don't until I see a deep bark.

Same here…

 

[Murphy's Law]

Ok, next butt is unwrapped.

Just to throw this out there…If I never made anything but pulled pork on the Traeger it would be worth the cost of the grill!

 

[miguelb]

Ok, next butt is unwrapped.

Just to throw this out there…If I never made anything but pulled pork on the Traeger it would be worth the cost of the grill!

I only done one butt and everyone said it was the best. I even had people ask to do 2 so hopefully next weekend 2 butts to go.

 

[repietrafesa]

I would like input from members about using heavy duty aluminum foil for wrapping ribs, pork butt, etc. (Texas Crutch Style).
I have two issues:
1) I use thick aluminum foil advertised to be used for BBQ (HEB in Texas).
When my baby backs reach 155F, I remove them from smoker and wrap them with the aluminum foil making a boat and pouring apple juice inside (and other goodies).
Then I place the ribs back in the smoker to finish from 155F to 203F.
My problem is that the foil cracks/breaks underneath and starts leaking the apple juice. No bueno.
Any one has better way?
2) How do I do the wrap with aluminum foil and insert the FB probes in to the meat...
I have been slitting, making holes on the aluminum foil but maybe there is a better way.

I would appreciate everyone's feedback !
Puertex

Far easier to pull your racks and put them on a grate in a high sided aluminum pan. Pour in your juice and put it in your oven for 2 hours. sear and finish.