On Jul 30, 9:53*pm, "Theron" > wrote:
> "Duwop" > wrote in message
>
> ...
> On Jul 29, 11:46 pm, "Theron" > wrote:
>
> > When the butt hits 175-80F or so have you ever wrapped the butt in foil
> > and
> > then continued to 190-95F. I do this with ribs now and then. I've thought
> > of the same with butt or shoulder.
>
> Why would anyone do this? What's the point?
>
> To keep the meat from drying out.

Which would be kinda pointless to do to a butt. Part of the reason
you're cooking it to 195 is to "dry" it out by rendering the fat out.
Never heard anyone complaining of a dry butt around here.

Lots of chapped ones, but no dry ones.