1. Lay out two arm’s lengths sheets of butcher paper.
Have them overlap in the center by about half the width of the butcher paper.
Spritz the surface of the butcher paper with either water, apple juice, apple cider vinegar, beer, etc.
The spritz allows for the paper to be more malleable when you go to wrap.
2. Place the pork butt at the top of the butcher paper.
Leaving an 8-12″ gap between the top of the paper and your pork butt.
3. Fold the butcher paper over the top of the pork butt and tuck it under the meat.
Creating a tight seal.
4. Fold the sides inwards over this first fold
Then crease the edges down to the bottom of the butcher paper.
5. Roll the now wrapped pork butt forward onto the creased edges.
6. If there’s an excessive amount of butcher paper remaining (like a tail), fold it on top of itself.
Essentially creating a small pillow.
You then roll the wrapped portion onto this piece of butcher paper:
7. Put the wrapped pork butt back onto your smoker or in your kitchen oven.
Remember, at this stage the pork butt won’t take on anymore smoke as it’s been wrapped in butcher paper; Rather, all it needs is heat and time.
BTU is BTU or Heat is Heat.
The pork butt has no idea what it’s being cooked by and electricity/gas is far cheaper than charcoal/wood.
