OH, that was for pork roast not a butt. Butts always go into a cooler wrapped.
Happy New Year to all,
Quick question, I will be doing a pork roast for new years in my SRG, I plan on rubbing it, cooking it to get some bark and then wrapping in foil to finish. Kind of like Tommy suggests for his ribs, is this a good way to do it. Also any guidelines on time, 10 minutes a pound etc??
Thanks to all.
[/quote]Don't wrap, you will kill any good bark. Just cook it then rest on a platter before cutting up