I used to wrap my pork shoulders in foil like everyone else

For years I followed the crowd and wrapped at 165 with heavy duty foil, thinking it was the only way. Then about 8 months ago I tried butcher paper on a 9 pound shoulder from a local farm, and the bark came out way better. Foil traps too much steam and turns the outside mushy, even if it does speed up the cook by maybe an hour. The paper lets it breathe while still keeping it moist, and I get a deep black bark now that people actually compliment. Have you tried switching wrapping methods and noticed a difference in your finishing temps or texture?

2 comments

2 Comments

taylor1215d ago

Oh man, switching to butcher paper was a game changer for me too! I was skeptical at first but the bark difference is night and day. I don't even bother with foil anymore, paper all the way now.

anthony12910d ago

Foil gets a bad rap but honestly it works better for me. I tried paper for a whole year and kept getting inconsistent results, especially with the fat render. Maybe it's my cooker or just bad luck but paper made my brisket drier more often than not, @taylor12. I'll take that soft bark over crunchy any day if it means the meat stays juicy.