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Vent: wrapping my pork butt in foil at 165 instead of the stall taught me foil costs me bark
Sat through a 9 hour cook on my 22 inch WSM last Saturday and the stall hit at 158 for 3 hours, so I finally wrapped it in foil like every video says. Bark came out soft and steamed, so now I only wrap in butcher paper or not at all, anyone else ditch foil for good?
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reese_singh871mo ago
Myron Mixon talks about this in his book, he says foil traps all the steam and turns your bark to mush every time. Butcher paper lets it breathe while still pushing through the stall, way better move.
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