What temperature do you wrap a pork butt?

Around 160°F, after the bark has color, if you are wrapping to save time. The stall itself shows up nearer 150°F. Wrapping at 150°F while the surface is still pale softens a crust that never formed.

How much time does the wrap save?

A tight foil wrap can cut about two hours off this site's pork plan. That two hours comes off both the fast end and the slow end. Paper will not be quite as fast as foil. The unwrapped 5 pound butt at 225°F is still the 10 to 12 hour cook.

No. Unwrapped keeps a firmer bark and the full window. Wrap when you want the stall to end, not because a recipe said the word.

When to wrap pork butt | SimpleFood365

Wrap a pork butt when the bark is set and the center is near 160°F, if you want a shorter cook. A tight foil wrap around that point can cut about two hours off the plan. Leave the butt unwrapped if the crust matters more than the clock. Wrapping a pale shoulder just because it hit 150°F steams the rub off.

Why you wait until about 160°F

The stall starts near 150°F. That's pork butt stall: evaporation cooling the surface, which is easy to misread as a cue from a recipe card. The bark from the pork butt rub needs the dry heat of that pause to set. If you foil it the minute the graph flattens, you lock in a light, soft outside. Give it until the color looks like the pork you meant to eat. On a lot of butts that's closer to 160°F than to 150°F.

The two-hour cut is the tight foil wrap in the pork butt smoking time calculator. A loose tent of paper won't shave the same two hours, because pink butcher paper breathes. It hurries the cook less and keeps more crust. Choose on butcher paper vs foil before you're standing at the pit with both rolls.

Pros

Foil is a real two-hour lever when a 5 pound butt was planned at 10 to 12 hours and the day got away.
Waiting for color means the paprika bark still exists after the wrap.

Cons

Foil bark is softer. If you wanted shards of crust, you wrapped the wrong cook.
Paper is not the foil clock. Starting at the foil time and using paper is how you run late.

After the wrap

Keep the probe in thick meat, off the bone. You are still going to internal temp for pulled pork, about 203°F and a bone that wiggles. The hours you planned are how long to smoke pork butt. If the wireless signal dies inside the packet, run through Meater not connecting or switch to a wired probe from meat thermometers for smoking.

Rest about an hour before you pull the pork. The wrap can stay on for that. An early finish is a longer hold, which the calculator already labels. Shredding at noon for a 5 p.m. plate leaves the pork drying on the counter while you wait for dinner.

When to wrap pork butt