when to wrap pork butt

The best time to wrap pork butt during cooking is when it hits the "stall," which happens when its internal temperature reaches between 150°F and 170°F (65°C to 76°C). By this time, it has been smoking for several hours, usually 4 to 6 hours depending on the cooker and temperature. Wrapping at this point locks in moisture, speeds up cooking by helping it pass through the stall, and preserves bark and flavor. After wrapping, continue cooking until the internal temperature reaches about 195°F to 205°F (91°C to 96°C) for tender, juicy pulled pork. Many pitmasters prefer wrapping once they see the bark form to their liking. The wrap can be done either with aluminum foil or butcher paper, with foil often used to trap more moisture and reduce cooking time further. After cooking, letting the pork rest wrapped for at least 30 minutes to two hours is key for juicy results. Wrapping pork butt too early or too late can affect bark formation and moisture retention, so timing at the stall is generally considered ideal for best results.