Rant: I wrapped my pork butt in foil at 225 like a rookie and my neighbor's bite said it all

Henry Palmer · 2026-10-01T03:00:03.301275+00:00

I've been running my offset in the backyard here in Tulsa for about 4 years and always wrapped in foil at the stall because that's what some YouTube guy did. Last Saturday my neighbor Dale, who used to cook at a joint in Kansas City, took one bite of my pulled pork and just set the fork down without a word. He finally asked why the bark was mushy and the outside tasted steamed instead of smoked. I switched to butcher paper on the next cook and the difference in texture was nuts. Anyone got a reason to ever go back to foil, or is paper the move from here on out?

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Rant: I wrapped my pork butt in foil at 225 like a rookie and my neighbor's bite said it all | BBQ Pitmasters - HW Forums