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Hot take: wrapping pork butt at 165 instead of 195, did I just get lucky at the Marion contest?
Cooked two 8 pound butts last Saturday at the Marion, Illinois contest and tried something different on one of them. I wrapped the first one at 165 like a lot of guys do, then let the second one ride naked until 195. The 165 wrap finished 90 minutes faster and the bark was softer, but two judges scored it a point higher on texture. The naked one had better bark but was a little drier in the flat. Now I'm wondering if the wrap timing actually matters as much as I thought, or if I just got a lucky table draw. Anyone here tested wrap temps side by side on the same cook, and what did your scores say?
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