On Jul 31, 1:08*pm, "Dave Bugg" > wrote:
> 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.
>
> Huh? A butt or shoulder would have to be cooked to near oblivion to make it
> dry out. And while foil may trap the moisture that has escaped from meat
> that is cooking, it will not keep moisture from escaping from the meat. The
> foil will capture the escaped juices which will allow the meat to steam..
>

Mmmmm, steamed butt.

Steamed and chapped butt, even better, bigger and angrier.