{"id":5474,"date":"2014-12-04T11:39:56","date_gmt":"2014-12-04T19:39:56","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5474"},"modified":"2014-12-17T12:53:00","modified_gmt":"2014-12-17T20:53:00","slug":"foiled-boneless-pork-butt","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/foiled-boneless-pork-butt\/","title":{"rendered":"Foiled Boneless Pork Butt"},"content":{"rendered":"
\"foiled<\/a>
Foiled Apple<\/a> smoked Pork Butt<\/figcaption><\/figure>\n

Should you be thinking about foiling your boneless Pork Butt or sticking with the time honored Low-and-Slow method of smoking your Pork Butts for 14-20 hours plus the inclusion of 3-4 hours FTC?\u00a0 Having used both methods over the years I believe you should seriously consider foiling your Pork Butt(s) which incorporate the best of both worlds.\u00a0 Foiling your Pork Butt provides that scrumptious bark we all enjoy and the stunning smoke ring we wear like a badge of honor!\u00a0 I know that the smoke ring does not influence the taste of your pulled Pork but it really highlights the Apple<\/a> smoked Pulled Pork Butt.<\/p>\n<\/div><\/div><\/div><\/div>

\"rubbed<\/a>
Rubbed boneless Pork Butt<\/figcaption><\/figure>\n<\/div><\/div>
\"pork<\/a>
Rubbed Pork Butt<\/figcaption><\/figure>\n<\/div><\/div>
\"Smoke<\/a>
Pellet grill smoked Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div>

When you foil your boneless pork butt it does not infer that you foil the butt from the beginning of the cook.\u00a0 This method is primarily used to accelerate the cooking process through the \"stall\" which will happen and normally take four or more hours.<\/p>\n

Trim the fat cap and any excess fat prior to rubbing the butt with Extra Virgin Olive Oil<\/a> & a nice pork\u00a0rub like Plowboy's Bovine Bold.\u00a0 Wrap the butt in plastic and refrigerate overnight.<\/p>\n

Preheat your smoker-grill to 225\u00baF using Pacific Pellet BBQ Apple<\/a> pellets.\u00a0 Apple<\/a> smoke the boneless pork butt for 3 hours.\u00a0 This stage not only infuses the pork butt with Apple<\/a> smoke but also begins the bark and smoke ring formation.<\/p>\n<\/div><\/div><\/div>

\"smoked<\/a>
Pork Butt Apple<\/a> smoked for 3 hours<\/figcaption><\/figure>\n<\/div><\/div>
\"pellet<\/a>
Pork Butt at 160\u00baF<\/figcaption><\/figure>\n<\/div><\/div>
\"foiled<\/a>
foiled boneless Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div>

After a 3 hour Apple<\/a> wood smoke on the MAK 2 Star<\/a> smoker-grill at 225\u00baF I increased the pit temperature to 325\u00baF until the Internal Temperature<\/a> reached 160\u00baF which is right in the middle of a normal stall were I to be using the Low-and-Slow method of smoking at 225\u00baF.\u00a0 At this stage I double wrapped the apple<\/a> smoked boneless pork butt in heavy duty foil and returned it to the pit until the Internal Temperature<\/a> of the pork butt reached 205\u00baF.<\/p>\n

Foil, Towel, Cooler (FTC) is crucial to putting the finishing touches on your smoked pork butt.\u00a0 Since the butt is already double wrapped in foil proceed to the Towel stage.\u00a0 Wrap the foiled boneless pork butt in a towel and place in a regular cooler for a minimum of 3 hours before pulling.<\/p>\n<\/div><\/div><\/div><\/div>

\"pulled<\/a>
Apple<\/a> smoked pulled Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Should you be thinking about foiling your boneless Pork Butt or sticking with the time honored Low-and-Slow method of smoking your Pork Butts for 14-20 hours plus the inclusion of 3-4 hours FTC?\u00a0 Having used both methods over the years … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-5474","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nFoiled Boneless Pork Butt - Smokin' Pete's BBQ<\/title>\n<meta name=\"description\" content=\"foiled boneless pork butt,pork,pulled pork,rub,Bovine Bold,Plowboy's,FTC,MAK 2 Star,apple pellets,Pacific Pellet,internal temperature,stall\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/foiled-boneless-pork-butt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foiled Boneless Pork Butt - 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